In general, berries should be dry, firm, well shaped, and smooth-skinned.

Avoid containers of berries with juice stains which may indicate that the berries are crushed and possibly moldy.

Soft, watery fruit that means the berries are overripe. Dehydrated, wrinkled fruit means the berries have been stored too long.

• Blackberries should be shiny and black — avoid those that are dull or reddish. Eat within two to three days or purchase, and at roon temperature for fullest flavor.

• Raspberries should be medium to bright red, depending on the variety. Eat within two to three days or purchase, and at roon temperature for fullest flavor.

• Blueberries should be firm, dry and plump. Berries should be deep-purple blue to blue-black; reddish berries aren't ripe but can be used in cooking.

• Currants should still be firmly attached to their stems.

• Strawberries should be a bright shade of red and the caps on the berries should be green and fresh looking. Berries that are green or yellow are unripe and will taste sour.

After purchasing berries, sort through the fruit and toss out any moldy or deformed berries. Return berries back to the original container or arrange them unwashed in a shallow pan lined with paper towels. then plastic wrap the entire container. This will ensure the fruit retains its freshness. Generally berries should be eaten within one week.

To freeze berries yourself, place unwashed and completely dry berries in a single layer on a cookie sheet in the freezer. Once the berries are frozen, transfer them to plastic bags or freezer containers. Frozen berries should last approximately ten months to one year.

When you’re ready to use the berries, sort through for any undesirable fruit. Then rinse, drain, and pat the fruit dry. Immediately eat the overripe berries within 24 hours. Commercially frozen berries do not need to be “cleaned” or thawed.

Berries can be used in numerous baked goods, salads, and even entrées. If fresh berries are not available, use frozen berries. When baking with frozen berries, don't thaw the berries, but use frozen.

Blueberries tend to change color during cooking. In an alkaline environment, such as a batter with too much baking soda, the blueberries may turn greenish-blue. To reduce the amount of color streaking, stir your blueberries (right from your freezer, if frozen) into your cake or muffin batter last.

• Wake up to berries on your cereal, yogurt, or oatmeal

• Use fresh berries as a topping for ice cream, pancakes, and waffles

• Add fresh blueberries to fruit salads and compotes or use them as an ingredient in muffins and pancakes

• Combine raspberries with other fresh fruits for attractive salad presentations

• Make frozen fruit kabobs for kids using pineapple chunks, bananas, grapes, and berries

• Add fresh or frozen berries to your smoothies for a refreshing treat.