Cranberries are quickly becoming a favorite “snack fruit” for home gardeners everywhere. Originally from North America, these little red gems pack a punch with their tart, fruity flavor and high vitamin content. However, before you start popping them like candy, there are a few things you should know about eating them raw.
What’s Inside Matters
While cranberries are loaded with vitamins and healthy antioxidants, they also contain certain compounds that can be a bit much for your body in large quantities. Specifically, cranberries can interfere with certain medications, particularly blood thinners or heart and blood pressure meds. If you’re on any of those, it’s a smart move to chat with your doctor about how many berries are safe for you to enjoy.
Beyond that, raw cranberries contain high levels of certain acids that can be a little tough on your system if you overdo it.
Raw vs. Processed: Finding the Sweet Spot
The good news is that cranberries are perfect for preserving, so you don’t have to eat them raw. Even when they’re perfectly ripe, most people find them a bit too mouth-puckeringly sour to eat straight off the bush. Once they’re cooked down or dried, however, the flavor mellows out beautifully. Processed cranberries are a fantastic addition to savory dishes like venison or turkey, and they’re a classic choice for desserts.
By the way, humans aren’t the only ones who should take it easy on the raw fruit. If you’re thinking about feeding cranberries to your dog, stick to small amounts and opt for the dried version instead.
Harvesting and Prepping Your Berries
When it’s time to head out to the garden, make sure your berries are fully ripe before picking. You’ll know they’re ready when both the skin and the flesh inside are a deep, vibrant red. A ripe cranberry should also feel nice and firm when you give it a gentle squeeze. During the cranberry harvest, try to be gentle! Bruised berries won’t stay fresh as long, and they don’t hold up well if you’re planning on drying them later.