Drupelet Berries: Raw

The ups and downs of berries are that sometimes they taste perfect—sweet and tangy, summer on the tongue—and sometimes they are, well, less titillating. When that’s the case, a splash of acid (citrus or vinegar) or a pop of spice will often help the berries along. All of the following recipes work well with thawed frozen berries. The texture will be a bit different, but passable. If the berries were frozen individually and then bagged, consider using still-frozen berries for the next two recipes. Playing with an unexpected temperature in a dish can be as surprising as a unique flavor combo.