Cranberry

Oxycoccus

Cranberry is considered a typical berry of North America and European Nordic countries. However, the children of the north of the Iberian Peninsula have their first contact with this fruit, of surprising dark blue color and delicious sweet taste with an acidic point, in their summer walks in the mountains.

packaging

The cranberry are matured in the tree, protected individually and transported by air from Colombia to Asia and Europe, protected in boxes specifically designed for conservation.

Specifications

The average dimensions of each fruit are 6 to 7 cm long and 4 to 6 cm in diameter. Its average weight is 150 g The product is marketed in boxes of 10 to 12 units of approximately 2.5Kg each

regulations

The fruit, its packaging and packaging comply with all import regulations of fresh food to Asia and Europe

Origin of Cranberry

Vaccinium Macrocarpon is a plant of the Ericaceae family. It grows in swamps and peat bogs in the cold and humid regions of North America. 95% of world blueberry production is in the US and Canada.

It grows naturally in acidic and sandy soils, and can withstand extremely low temperatures. The plant remains dormant during the winter and begins to grow in the spring. The fruits are harvested from the end of September until the middle of October

Nutritional benefits of Cranberry

The most prominent components of blueberries are anthocyanins that give them color. They are found in greater proportion in wild dark blueberry pulp and have antioxidant and anti-inflammatory properties.

If consumed in sufficient quantities they reduce the risk of suffering a variety of diseases by counteracting the effect of free radicals.

Studies that reveal its positive effects on health do not cease to appear, which surprise even researchers and have led to their frequent qualification as “the fruit of the 21st century”.

1. PREVENT DEGENERATION OF THE BRAIN

Several studies indicate that its habitual consumption slows down the cognitive decline associated with Alzheimer’s and other degenerative diseases.

2. STOP URINARY TRACT INFECTIONS

A traditional indication of blueberry that scientific studies have confirmed is the prevention and treatment of urinary infections. Native Americans already used them for this purpose.

They act through a double effect. On the one hand, the abundance of organic acids increases the acidity of the urine and prevents the proliferation of bacteria. On the other, flavonoids deflate the venous walls and prevent microorganisms from adhering and multiplying.

They also act against digestive infections. Several studies in the United States, Israel and China have shown that cranberry components fight viruses that cause digestive conditions, and prevent bacteria such as Helicobacter pylori from attaching to the stomach walls and causing ulcer and even cancer.

Ellagic, chloragenic and cumaric organic acids reinforce this anticancer effect, especially against stomach, liver, colon and skin tumors.

3. GOOD FOR CIRCULATION

Other studies point to its effectiveness in controlling hypertension, reducing triglycerides, increasing «good» cholesterol and preventing «bad» oxidation. These effects help prevent circulatory and heart disease.

Mode of consumption of Cranberry

Thanks to its phenolic and antoniazine compounds, blueberries have a characteristic aroma, between sweet and spicy, while their flavor is fresh, acid and slightly bitter.

In the market it is possible to find fresh blueberries from June to December.They usually appear in trays.

In addition to fresh, they are frozen, dried, packaged, pressed, in juice or jelly.

CULINARY USES

Blueberries are usually taken for dessert, but also in juices or other preparations.

The combinations with fruits always give good result. You can opt for red fruits, such as strawberries, raspberries or currants, or choose a greater contrast of flavors serving them with mango, apple, or very ripe pineapple or pear.

You can drink your juice, with a little sugar, or when crushing or liquefying the blueberries add apple concentrate or orange juice to avoid sugar.

Sometimes, a pinch of salt helps highlight the natural sweetness of acidic fruits. They can also be liquefied with apple, papaya, carrot, peach and even a crushed melon.

In cakes and cakes they are exquisite since they do not pack and keep their shape quite intact after baking. They usually crown cream tartlets, previously spread with syrup or jelly, or used as a filling in muffins and crumbles.

Be careful not to use baking soda in the doughs to avoid green tones in the oven.

  • In vegetable creams they offer a good contrast of flavor and color, especially red varieties. For example, in carrot or pumpkin creams.
  • In cereal mueslis they provide a light and acid touch.
  • salty tartlet of sauteed chanterelles with pine nuts and cranberries can be a good starter.
  • You can stew a seitan with onion and orange, and add blueberries at the end of cooking.
  • In salads they are delicious with sprouts of tender leaves and nuts.
  • Another typical use is as an ingredient in  jellies and jams , due to its great gelling capacity.

PURCHASE AND CONSERVATION

Wild blueberries usually look worse but taste more pure than those grown.

They must be firm and turgid, with no wet or damaged parts. The more aromatic, the tastier.

They are stored in the refrigerator, where they are stored for about three weeks, and not washed until they are to be used.

IF WE FREEZE THEM RETAIN THEIR PROPERTIES?

Most experts agree that frozen foods maintain vitamins and anthocyanins.

On the other hand, desiccated and heated to make jam or pasteurized juice lose a lot of vitamin C.

They also lose anthocyanins, but these retain their antioxidant power (you can get the same effect as with the fresh ones but consuming more quantity).

lemon-slice

Dehydration

Uses hot air to evaporate the water from the fruit, getting the lowest humidity at the best cost.

harvest

whole fruits

Our fruits ripen on the tree, are exported by air, and in a couple of days can be on the table of the consumer

strawberry

Lyophilization

Removes the water by freezing and sublimation –vacuum at 30ºC.

cooking

chopped fruit

The fastest way to reach results is to monitor the progress you make.

fresh-juice

Spray-Dry

Transforms the fruit into pulp whitch is easily rehydrated.

snowflake

frozer

Fruits are recognized at their optimum ripeness, just when they are tastier and more nutritious. It can be washed, cut, packaged and frozen in just a few hours to get to the table at its best.

Obtain Cranberry