It’s hard to imagine a more pristine spot than Prince Edward Island National Park, on the chilly north shore of PEI, and that’s where Raspberry Points grow in off-bottom cages. Keeping them off the bottom gives them lighter flavor and nicely manicured shells. But it’s cold up here at the northern tip of the oyster’s world, so Raspberry Points take a whopping six to seven years to reach their standard 3 1/4-inch size. Raspberry Points are consistently good—salty like a Malpeque, but always nicely rounded and substantial. Raspberry Points are famed for their clean finish. Once my novice oyster eater had enjoyed some Beausoleils, I’d move him up to a Raspberry Point—a bigger mouthful, more crunch, lots of salt, and it goes down so easy. The exclusive distributor of Raspberry Points in the United States is American Mussel Harvesters.