Cranberry

The cranberry's color is so beautiful and unique to itself that not only does the word designate the fruit, but it also designates its color.  Dark red in color with just a tinge of violet, the small, beautiful berries grown on a vining perineal shrub that grows across the northern regions of the United States and Canada. 

When in season: 
early-fall
fall
late-fall
early-winter
How to select: 

Cranberries should be very firm to the touch. When squeezed it should be as hard as a rock. The color should be a bright red, fire engine color. Fruit that is lighter or darker than this is unripe. Ripe cranberries should also bounce. If they do not bounce then they are over-ripe.

How to eat: 

Cranberries are extremely bitter by nature, so to be palatable to humans they must be sweetened.  However, it is quite scrumptious in flavor to sweeten with other fruits, such as sweet tangerines.  Crush or grind the cranberries other fruits to make an extremely spectacular cranberry sauce.

Native to: 

Eastern North America (one of only three fruits native to North America)

Medicinal uses: 
  • Cranberries contain proanthocyanidins (PACs) that is related to their ability to prevent unrinary tract infections by blocking the ability of bacteria to attactch itself to the urinary tract lining.
  • Cranberries also help to prevent stomach ulcers.  Stomach ulcers are related to bacterial overgrowth of the stomach lining.  Again, cranberries help to prevent the ability of the bacteria to attach itself to the lining of the stomach.
  • Cranberries are known to prevent cancers of the breast, colon, lung, and prostate by triggerring the programmed cell death of cancer toumors.

 

Serving Size: 
One cup cranberries
Nutritional Highlights: 

Cranberries are a good source of Vitamin E (Alpha Tocopherol) and Vitamin K, and a very good source of Dietary Fiber, Vitamin C and Manganese.

 
Caloric Ratio %
Carbs: 
89
Proteins: 
3
Fats: 
8