Raspberries might be one of the tastiest berries, but unfortunately, it’s not unusual to find a few mouldy ones mixed in when bringing a punnet home from the shop. Many households opt for discarding the whole pack, which can be a considerable waste.
That’s why Vlatka Lake, a storage expert at Space Station, shared with Express.co.uk her ultimate trick to avoid resorting to the bin. The method is simple and relies on one key kitchen item that many people already own and keep in their cabinets. The specialist remarked: “You’ll often find that punnets start to go bad whilst still on the shelf, so ensure you inspect each batch and steer away from those with mushy or mouldy berries inside, as even one bad berry can ruin your bunch.”
“Once you’ve purchased your raspberries, it’s still worth having a sift through them to separate the good from the bad,” she advised.
“Gently pick out any of the ones that look like they are decaying, as this will help prevent any fuzz from spreading before it has the chance to ruin all your remaining berries.”
But the real game-changer in extending the life of raspberries is a simple, everyday kitchen staple that most households already have: paper towels.
After inspecting and removing any compromised fruit, Vlatka recommends giving the raspberries a quick vinegar rinse to fend off bacteria and mould spores.
She instructed: “Mix one part white (or apple cider) vinegar with 10 parts cold water, and carefully rinse your berries in the mix, before draining and patting them dry with a clean towel.
“This rinse helps kill off mould spores and bacteria without leaving a vinegar taste.”
Once dry, the berries should be laid out in a single layer on a dry paper towel before storing them in a well-ventilated container with another fresh paper towel inside.
The paper towel works by absorbing excess moisture – the main cause of mould growth – and creates a more stable environment for the delicate fruit.
“After you’ve done this, store the berries at the front of the fridge – it’s less cold here and you’ll remember to eat them,” Vlatka added.