Raspberries in August: Out of Season
August — first autumn/cool-climate raspberries starting in Tasmania.
When Are Raspberries in Season in Australia?
Australian raspberry season peaks from November through January, with the best quality in November and December. Cool-climate regions like Tasmania, the Victorian Alps and NSW Tablelands produce Australia's finest raspberries. Raspberries are extremely perishable — they last only 1–2 days at room temperature and 3–4 days refrigerated.
How to Pick the Best Raspberries
- Deep red colour: Fully ripe raspberries are a deep, uniform crimson — not pale pink or mottled.
- Dry and firm: Good raspberries look dry. Any moisture, juice staining the punnet or mould means they're declining.
- Smell test: Peak raspberries have an intense, jammy fragrance. Faint smell = underripe or old.
- Check the underside: Staining or crushed berries at the bottom of the punnet indicate poor handling.
- Hollow centre: A ripe raspberry detaches easily from the core, leaving a hollow centre. If the core is still attached, it was picked early.
Fresh vs Frozen Raspberries
Because raspberries are so perishable and expensive out of season, frozen raspberries are the smart choice for most cooking. Flash-frozen at peak ripeness, they retain nearly all their antioxidants and flavour. Use frozen for smoothies, sauces, chia jam, muffins and crumbles. Save fresh raspberries for eating as-is or as a topping.
Raspberry Nutrition
One cup of raspberries (123g): 64 calories, 15g carbs, 8g fibre (one of the highest fibre fruits), vitamin C (54% DV), manganese, vitamin K and folate. Raspberries also contain ellagic acid — a potent antioxidant with demonstrated anti-cancer properties.
How to Store Raspberries
- Do not wash until eating — moisture triggers rapid mould.
- Single layer: Spread on a paper-towel-lined tray in the fridge — stacking causes crushing and faster spoilage.
- Freeze immediately if you won't eat within 2 days: freeze flat on a tray then transfer to a bag.
Try These Raspberry Recipes
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