Estimates based on 1/4 cup serving

Raw (about 12 servings per pound)

Can cook down for a compote (probably only about 6 servings per pound)


Berries tend to be expensive.  You can add some to a fruit salad for a treat without needing to buy enough to serve everyone.

Near the end of the season, many berries are available for lower prices. Once a few vendors at the Raleigh Farmer’s Market had 10 pints of blueberries or raspberries for $15-$20.

Berries freeze well.  But, They are not as good defrosted as plain fruit.  They are much better as an addition to something (like to top waffles, or to add to biscuit/muffin mix).

Have fruit salad on the menu every week or two. Use up any fresh fruit before going bad.  Add canned fruit until you have enough for everyone.  This also helps because you get mixed fruit with no grapes or cherries.


Red/White/Blue Salad:  Cut up red fruit (Apples with red peels, watermelon, strawberries). Cut up white fruit (apples without peels, bananas).  Add blue fruit (blueberries, blackberries).

Strawberry shortcake: Biscuits and strawberries