The study has identified selected mechanical properties of fresh and stored fruit of large cranberry. The analyses focused on the changes in the values of peel and flesh puncture strength in the selected cranberry varieties depending on water content and storage duration. Measurements were also performed to examine deformations and energy needed to cut through the fruit peel and flesh. The value of breaking stress was calculated. The findings show a decrease in the relevant parameters during storage of fruit obtained from the examined varieties of large cranberry. Mean water contents in the fruit of the relevant varieties were in the range of 86.4-89.1%. There was a notable decrease in the mean value of peel and flesh puncture strength in the fruit of the relevant varieties of large cranberry. The mean value of peel and flesh puncture strength in the fresh fruit of cranberry was 6.1 N, and after 40 days in storage the value decreased by 2.3 N.