Raspberries are a summer fruit standout, but their growing season always seems so short. Premium frozen DOLE® Raspberries allow you to put a little of summer’s sweetness into favorite recipes. Garnish your signature desserts with a sophisticated raspberry coulis or blend into a nutritious smoothie for a delicious summer pick-me-up all year round. Read on to see what makes frozen DOLE Raspberries a ChefsBest Excellence Award winner. Our chefs define a high quality frozen raspberry as having a deep red-purple exterior color. The fruit should show a minimum of bruising or marks from handling. The raspberries should mostly intact, and there should be no sign mold. There will some liquid frozen with the raspberries but there shouldn’t be too much. The strawberries should have aroma notes of floral, raspberry, and some tart and vegetal notes. The raspberry note should be the most evident. The raspberries should not have musty or mold aromas. A high quality frozen raspberry will have the following profile of basic tastes: the sweetness will be low to moderate, balanced with moderate sourness. There should be minimal bitterness, and no saltiness. The flavor of the raspberries should be similar to aroma: a high quality strawberry will feature raspberry, floral, and slight tart and vegetal note, and should not have musty or mold flavors. A high quality strawberry will be soft, not mushy, and have some seeds. There should not be too many seeds and no slimy texture. The aftertaste should feature fruit, sweet, and sour notes. Click here to view a complete list of Dole Award Winners.

Tasting terms

  • aroma

    The smell that emanates from food. Along with appearance, texture, flavor and taste, aroma is one of the five dimensions used to evaluate a product. Example: Brownies should have an aroma that includes chocolate as well as egg, toasty and sweet notes.

  • floral

    A natural, flower-like aroma or flavor. Example: High-quality vinegar, vanilla, honey, Mandarin oranges and dark chocolate can all have floral notes.

  • basic tastes

    Tastes that are experienced exclusively by the tongue, and not in conjunction with the sense of smell. The basic tastes are sweet, sour, salt, bitter and umami. Example: If a raw onion is tasted while one’s nose is pinched, only the sweet and sour basic tastes will come through.

  • flavor

    A combination of a food's basic taste and its accompanying aroma, flavor is the distinctive taste of a food or ingredient while it is in the mouth. Along with aroma, appearance, texture and taste, flavor is one of the five dimensions considered by ChefsBest Master Tasters. Example: Chocolate chip cookies should have a moderate chocolate flavor accompanied by a slightly lower level of complex dough flavor that includes egg, flour, vanilla and brown sugar notes.

  • texture

    A dimension used to organize attributes like mouthfeel, graininess and initial bite, it is one of the five dimensions used by ChefsBest Master Tasters to evaluate food. Example: Glazed popcorn will have a crunch texture. The texture of milk chocolate should be creamy and smooth.

  • sweet

    One of the basic tastes; often considered pleasing while exhibiting characteristics of sugar. Example: Honey, ripe fruits and syrup all have a pronounced sweet component.

  • sour

    One of the basic tastes; often considered sharp, tart and acidic. Example: Lemon juice, vinegar and fermented foods often have a strong sour component.

  • aftertaste

    The taste remaining in the mouth after eating or drinking; sometimes associated with unpleasant flavors or bitterness. Example: Some diet sweeteners contain notes of bitterness.