Mexican paletas are a good use of summer berries. I like making them with cream.

I liked them mixed with blueberries and strawberries and served over french toast or pancakes or cereal.

And of course served with anything chocolate...

I took a pic of this recipe for Raspberry Curd from a book I have…pretty yummy.

Also, these bars have been a favorite ever since a co-worker shared them. I know the recipe looks long, but it goes pretty quickly. I skip the foil mentioned in step 1 (read my notes following the recipe).

Raspberry-Oat Bars (From Cook's Illustrated)

Makes 24 2-inch squares

Note From CI: This recipe can be made in a standing mixer or a food processor. Frozen raspberries can be substituted for fresh; be sure to defrost them before combining with the raspberry preserves. If your fresh raspberries are very tart, add only 1 or 2 teaspoons of lemon juice to the filling. The bars are best eaten the day they are baked but can be kept in an airtight container for up to 3 days (the crust and streusel will soften slightly with storage).

2 1/2 cups all-purpose flour
2/3 cup granulated sugar
1/2 tsp. salt
1 cup butter (2 sticks) plus 2 T., cut into 1/2-inch pieces and softened to cool room temperature
1/4 cup packed brown sugar, light or dark
1/2 cup old-fashioned rolled oats
1/2 cup pecans or walnuts, chopped fine
3/4 cup raspberry preserves
3/4 cup fresh raspberries
1 T. fresh lemon juice

1 - Adjust oven rack to middle position; heat oven to 375 degrees. Cut 18-inch length foil and fold lengthwise to 8-inch width. Fit foil into length of 13 by 9-inch baking dish, pushing it into corners and up sides of pan; allow excess to overhang pan edges. Cut 14-inch length foil and fit into width of baking pan in same manner, perpendicular to first sheet. (If using extra-wide foil, fold second sheet lengthwise to 12-inch width.) Spray foil-lined pan with nonstick cooking spray.

2 - In bowl of standing mixer fitted with flat beater, mix flour, granulated sugar, and salt at low speed until combined, about 5 seconds. With machine on low, add 16 tablespoons butter one piece at a time; then continue mixing on low until mixture resembles damp sand, 1 to 1½ minutes. (If using food processor, process flour, granulated sugar, and salt until combined, about 5 seconds. Scatter 16 tablespoons butter pieces over flour mixture and pulse until mixture resembles damp sand, about twenty 1-second pulses.)

3 - Measure 1 1/4 cups flour mixture into medium bowl and set aside; distribute remaining flour mixture evenly in bottom of prepared baking pan. Using hands or flat-bottomed measuring cup, firmly press mixture into even layer to form bottom crust. Bake until edges begin to brown, 14 to 18 minutes.

While crust is baking, add brown sugar, oats, and nuts to reserved flour mixture; toss to combine. Work in remaining 2 tablespoons butter by rubbing mixture between fingers until butter is fully incorporated. Pinch mixture with fingers to create hazelnut-sized clumps; set streusel aside.

4 - Combine preserves, raspberries, and lemon juice in small bowl; mash with fork until combined but some berry pieces remain.

Spread filling evenly over hot crust; sprinkle streusel topping evenly over filling (do not press streusel into filling). Return pan to oven and bake until topping is deep golden brown and filling is bubbling, 22 to 25 minutes. Cool to room temperature on wire rack, 1 to 2 hours; remove from baking pan by lifting foil extensions. Using chef’s knife, cut into squares and serve.

My Notes: I don’t use the foil and just lined the pan with a 9x13 piece of parchment...worked great. I usually use about a cup of fresh raspberries.

I had some for lunch/brunch along with just-picked strawberries and blueberries with Trader Joe's Vanilla yogurt and lemon curd on top.

We eat a lot in season (now). We harvest a lot so I try not to make them into sweet things or anything that takes effort. Usually we just have them fresh with yoghurt, on breakfast porridge or gently heated until the juice runs and served with ice cream. I don't add sugar. A favourite way, less calorific than pastries or cakes, is a classic Summer Pudding. You can make this with frozen fruit so when the raspberries really start flowing I just open freeze them and then store them in boxes in the freezer. Personally, I do not like them with chocolate.

Today's haul.

Summer pudding recipe | Sainsbury`s Magazine (sainsburysmagazine.co.uk)

This recipe uses mixed berries which is better than just raspberries. I grow several kinds so it works for me. But you can use just raspberries.

I eat them plain. My son just made a wonderful ice cream with them. I like them in a crisp with blackberries, or beside a dark chocolate cake, but plain is my favorite.

I like them warm from the sun, standing in the raspberry patch, popping them in my mouth. My favorite recipe is a tart, cooked shell, thin layer of creaam cheese, very dry fresh raspberries piled high, with a glace‘ sauce (seeded berries, sugar, lemon juice and cornstarch cooked until transparent) cooled and poured over the berries.

My other favorite way is fresh strawberries, whole or cut in chunks, covered with fresh raspberries, uncooked, but fully mashed (at least partially seeded) mixed with a bit of sugar and some kirsch. Great plain or over vanilla ice cream.

Ice cream or with zabaglione.

My favorite! And, aren't they just *beautiful*? Nothing man-made is this gorgeous.

Raspberries are a precious rarity for me. I never have extra to bake or cook with, so they're only eaten fresh, plain. They're relatively expensive in the stores, and often not as sweet as when you can pick them yourself, so I only buy when they're on sale - the boxes are very small too. I buy organic.

My aunt used to make raspberry cordial - it was delicious - I think she used gin.

My cousin in WI has a big patch of raspberries in their garden and said they get sick of them - I find that hard to imagine...

One of my favorite memories is visiting my grandpgrandpa in the summer.

We would go pick raspberries while my grandma cooked breakfast.

Nothing better than a bowl of raspberries with cream and sugar to eat with the wonderful food grandma cooked.

I love raspberries...and love them just about any way. Love Raspberry Jam.,.,.Home Made...store bought just isn't quite the same.

cheese cake

Fresh off the bush is best, I think. I never add anything to fresh raspberries. Love them.

Cyn, Fresh off the bush, a little warm from the sun, heaven.

We make a fair amount of lemon frozen custard over the summer…..raspberries are wonderful sprinkled over the top.

Oooh, thanks for the reminder about paletas! We love them but haven’t made any since last year. Eileen, do you add the berries in with the cantaloupe?

Rasberries are such an expensive treat i just pop them in my mouth they dont need anything Enjoy

Can you grow them in your location fran1523? They are trouble free and we get a pound a day in season from what started as just 6 canes.

I eat them plain. I don't remember the last time I put sugar on anything. I have many fond memories of my late husband's college reunions, which I attended as a widow, and one of them was the giant bowl of red raspberries at the breakfast buffet.

We used to grow red and black raspberries, but these days the plants are wild, including blackberries, and I try to snag some before the birds get them.

Alisande, I would eat them without the sugar but they are too tart for me. Are black raspberries sweeter? I'm thinking of buying some plants.

My two raspberry plants are thornless, Raspberry Shortcake. They aren't supposed to be invasive like regular ones, however, I have found two little baby plants nearby, probably from seed? One I gave to a friend and she trying to decide where to put it and possibly the other. I did tell her it probably isn't going to act like my little bushy ones.

Kath, I always thought the red were sweeter than the black, but that could just be my perception. Recently a women was grabbing several packages of blackberries in the supermarket. She said to me, "I bought them yesterday, and they were so good!" So I bought a package for me and one for my daughter-in-law. I tasted a few and thought they were too tart. My DIL said the same thing. But her 3-year-old loved them! So go figure. lol

Alisande, blackberries make an incredible simple syrup to use in cocktails.

Judi, that sounds delicious and pretty too! Unfortunately, my cocktail making days are over. As I used to mention here, usually in December, I enjoyed trying recipes for fancy holiday cocktails for my family. But when I learned I'd inherited a gene mutation that affects my liver, I stopped even my modest consumption of alcohol. That's when I learned that I enjoyed making the cocktails more than my family enjoyed drinking them. lol

Alisande, would be equally good without the alcohol. Blackberry simple syrup, fresh squeezed lime juice, sparkling water. Very refreshing, especially this time of year.

Judi, I'd like that--thanks!

I eat as many handsful as I want and then freeze them as they ripen. It's my favorite berry, as a kid I'd put milk and sugar on them... must do that again this year, ours ripen late July through August.

I only grow black raspberries and I don't buy red ones. I use them to make pies, jelly and a raspberry Bavarian. Mine grow wild. I think the black have a much better flavor.

Sue