Welcome to the 12th Fruit Delivery of 2015

 In Fruit News

I would like to take a moment to thank you for being a great customer.  We are honored to have your support and we do everything possible to find the best tasting organic fruit and deliver it to you, just days from harvest, year round.  Every day I try to pause and reflect and express my gratitude to my family, friends, co-workers and those I come in contact throughout the day.  I’m not always successful, but when my focus and intention is on gratitude I know my day will be a great one.

Please know that at FruitShare we are here to support you in expressing your thanks and gratitude to those who make a difference in your life.  With Thanksgiving and the Holidays coming up, we are here to make your gift giving easier.  Last year, the NBC Today Show chose us as one of their top 10 holiday gifts!  We would be honored to work with you for any gift giving that you may have coming up.  If you have multiple gifts to send, we can easily upload your addresses from a spreadsheet and create gift cards to go along with your gifts.  If you are looking for the perfect gift this holiday, we will pack and deliver it for you anywhere in the lower 48 states!  . . . Whatever the occasion, delicious organic fruit is about sharing your joy and gratitude . . . “Healthy People Healthy Planet”.
Let me know how we can help.

Enjoy the fruit your brain will thank you.  
Everett Myers, Founder and President of FruitShare™

In Your Box:  Honeycrisp apples and Sweet Orin apples, Asian pears, Concorde, Comice and D’Anjou pears, Pomegranates and Cranberries.

Storage and Ripening
Your Honeycrisp and Sweet Orin apples and Asian pears will keep for at least 2 weeks in the coldest part of your refrigerator.  Keep the Concorde, Comice and D’Anjou pears on the counter.  They will be ready to eat when they give to thumb pressure near the stem “check the neck”.  Some people like Concordes crispy and others like to wait longer for them to give to slight thumb pressure at the stem. D’Anjou stay green when fully ripe.  They have to be soft at the neck to enjoy them when they are most juicy. Some Comice may change color a little to more brownish yellow but the key to their most juicy flavor is when they give to slight thumb pressure at the neck (stem end). Pomegranates are best kept in the refrigerator if you do leave them out for color in a fruit bowl the skin will dry out but the arils should still be good to eat.  Cranberries are harvested in the cold and they like to stay cold.

What It Takes
Here I include “the art of eating a pomegranate”.  Wear an old shirt.  Stay away from anything white and put on some glasses.  Score the outside of the skin with a knife lengthwise and break it apart.  This is when you run the risk of tiny red seeds staining your clothes or rolling around the floor to be stepped on later.  Now pull the white membranes away and expose a cluster of red berries.  Eat directly from the fruit or be more polite and pick the berries into a bowl to consume later.  Do not eat the white membrane only eat the berries.  It’s a riot to sit around the kitchen table at our house and eat this wonderful fruit.  It comes and goes each year before you know it so give thanks. Here is a new word you add to your lexicon:  Arils – this is the name of the red edible seeds that you eat in a pomegranate.  Note: These are one of the fruits highest in antioxidants. Enjoy guilt free.

Nick of Nekoosa Marsh, in Nekoosa, Wisconsin is the only organic cranberry producer to be certified Biodynamic with the Demeter certification that I know of.  We are excited to get their cranberries grown in spring-fed ponds to ensure superior quality and taste. Did you know that cranberries and pomegranates are a superfood? They are chock-full of antioxidants, vitamin C and fiber and they only have about 45 calories in a cup. According to WebMD, “cranberries outrank nearly every fruit and vegetable–including strawberries, spinach, broccoli, red grapes, apples, raspberries, and cherries.” In fact, cranberries outrank all other fruits and veggies except for blueberries in terms of antioxidant content! It’s just another great reason (other than the delicious flavor, of course!) to enjoy plenty of cranberries this fall. Freeze fresh cranberries in the bag for year round availability.

The Stewart brothers provided Sweet Orin apples and Comice pears.  Sweet Orin is a yellow apple variety developed in Japan where it is considered a special delicacy.  It is customary in Japan to slice and share these apples with family and friends following meals on special occasions.  These apples along with Honeycrisp are favorites of our customers.  Many describe the taste of Sweet Orin as sweet, fresh and a bit of heaven.  Make sure to slice these up and share with special people in your life.

This week’s Honeycrisp apples, Asian pears, Concorde and D’Anjou pears are from the Stennes family.

Health and Wellness
We wish you a wonderful Thanksgiving.  Remember to keep your body healthy during the stress of travel and colder days.  Get plenty of fresh fruits and vegetables to replenish your body of essential vitamins and minerals. Some nutrients are drained more quickly when you are under stress, so eating healthy is especially important. Exercise is also a great way to combat stress. Physical activity relieves stress and aggression, plus releases endorphins into your system, which gives the feeling of happiness – the feeling some people call a “runner’s high.”

Sugarless Cranberry Sauce
2 clamshells of fresh cranberries
¾ cup pineapple juice or orange juice (I recommend pineapple!)
½ cup of applesauce (no sugar added)
½ cup of water
juice and zest of one orange
3-4 Tablespoons of honey or to taste (optional)

Put cranberries, pineapple juice, applesauce and water in a sauce pan and bring to a boil. Keep on medium heat, stirring constantly until the cranberries start to explode (about 10-15 minutes). Reduce to a simmer and pour the juice and zest over the cranberry mixture. Simmer 10-15 minutes and remove from heat. Cool completely and store in fridge at least 4 hours but preferably overnight before serving.
NOTE: This is not as sweet as store versions! Taste at the end of cooking. It is naturally sweet from the fruit juice and applesauce but you can add more honey or stevia to taste if needed.
Courtesy of wellnessmama.com

Recipe #2 Apple Pomegranate Kale Salad with Lemon Vinaigrette (a perfect early winter salad enjoy!)
Ingredients: 2 tablespoons champagne vinegar, 2 tablespoons fresh lemon juice, 1 tablespoon honey, 1 small shallot, minced, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/4 cup extra virgin olive oil, 1 pound lacinato kale, washed and dried, 1 honeycrisp or similar apple, thinly sliced, 1 cup pomegranate arils, 1/4 cup feta cheese, 1 small shallot, thinly sliced

Instructions: In a medium bowl or cup, whisk together the champagne vinegar, lemon juice, honey, shallot, salt, and pepper. Slowly drizzle the olive oil into the mixture while whisking to emulsify. Set aside. Remove the rib of each piece of kale. Cut the kale into thin strips, 1/4″ wide. Using your hands, squeeze the strips tightly to bruise. Pour the dressing over the kale and toss to coat. Allow to sit for at least 10 minutes before topping.  When the kale has marinated, add in the apple slices, pomegranate arils, feta, and shallot. Toss to combine and serve immediately. Courtesy of The Art of Simple

Preheat oven to 350 degrees Fahrenheit. Roast the beets by drizzling them with a bit of olive oil, some salt and pepper, and wrapping them in foil. Depending on the size and freshness of your beets, they should take from 40 minutes to 1 hour to roast in the oven. Check occasionally, when they are fork-tender they are done. Set them aside to cool… as soon as they’re cool enough to touch, run them under the faucet and slide off the skins with your hands. Chop into roughly 1/2 inch cubes and set them aside to cool completely. (To save time, I suggest doing this up to one day ahead of time and popping them in the fridge until you’re ready to assemble the salad).  Assemble all salad ingredients on a platter. Drizzle with a liberal amount of walnut oil, a bit of balsamic vinegar, a little honey, and some salt and pepper. (or for a cleaner look, toss the balsamic only with the red beets, before assembling the salad).

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