Sweet-tart blackberries hold their own tossed into salads or smoothies or served alongside cheeses. When given the spotlight -- in pies, muffins, crumbles, or jams, or served plain -- their inky, sweet-tart juices evoke hikes in deep forests and summer strolls down country roads.
Strawberries are at their peak from April to June. Delicious on their own or sprinkled with sugar, these berries are also wonderful in breakfast recipes, desserts, and even salads. Find our 30 favorite recipes featuring this delicious fruit, as well as tips for selecting and storing them for optimal freshness.
In Season: Fresh cranberries are available from October through December. Some markets also carry frozen cranberries year-round. What to Look For: Look for bright-colored firm cranberries in the produce section. Avoid bags that have brown or shriveled berries at the bottom. How to Store: Store in the original packaging for up to two weeks in the refrigerator, or up to one year in the freezer. To prep, rinse and discard any discolored or soft berries; if frozen, there's no need to thaw before use.