Slowly dried below 60°C as whole berries without extracting the juice, making them brilliant for snacking, baking, mixing into cereals or tossing with salads.
These tangy fruits supply a unique source of A-type proanthocyanidins (PAC), a type of antioxidants that helps to reduce the risk of urinary tract infections by preventing the infection-causing bacteria from attaching to the cells that line the urinary tract. These same compounds may also prevent the development of gastric ulcers.