(NaturalNews) They're known for their delicious tart flavor and no Thanksgiving feast would be complete without them. The cranberry has been a Thanksgiving staple since the days of the Pilgrims and this year yet another grower of the organic variety will be dry-picking them, a method of harvesting the berries that allows them to be sold as fresh fruit without losing their flavor and texture.
Due to increased demand for fresh, raw cranberries, however, harvesting techniques are seeing a shift toward the dry-picked method, particularly in the organic market. Some organic growers have started to shift their harvesting method to the dry-picking technique in order to meet the demand of this growing niche-market. Though the process is much more time-consuming and requires considerably more effort on the part of those harvesting the fruit, dry-picking maintains both the integrity and flavor of fresh, ripe cranberries, allowing them to be bagged and sold fresh in the produce section.
Research continues to reveal the amazing nutritional profile of cranberries, including their high antioxidant and vitamin C levels. Cranberries are also rich in proanthocyanidins (PACs) which help prevent the adhesion of bacteria in the urinary tract, as well as prevent gum disease, stomach ulcers, and cancer. The quinic acid found in cranberries also helps to stave off kidney stones.
Because the delicate enzymatic structures present in raw foods are easily diminished or destroyed when they are cooked or processed, consumer preference is increasingly shifting toward raw, unprocessed produce that can be eaten fresh, juiced, or gently cooked in order to obtain the maximum nutritional benefits.
As awareness about the unique health-promoting properties of many raw, organic foods continues to increase, superfruit organic growers continue to tailor the delivery of their bounty to meet the needs of people seeking organic, raw produce.