The Fruit Company

Archive for February, 2010

Our Best Sellers!

February 15th, 2010 | Category: Fruit,The Fruit Company

What a wonderful Holiday Season we had here at The Fruit Company.  It’s been so much fun getting the thousands of gifts built and sent out all over the United States for you! We’ve heard from many of our customers that the fruit this years was outstanding!  With the upcoming spring, we thought we would share with you some of our bestsellers. Enjoy!

Bountiful Harvest- A beautiful basket filled with an assortment of delicious fruit and candies galore. This gift comes with a tasty sparkling pear cider and a mixture of cheese and crackers. What a great gift basket! Read more

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20% one day only coupon!

February 11th, 2010 | Category: Fruit,The Fruit Company

Hey Friends! Today only we’re letting our friends here on facebook have a special 20% off coupon code: facebookfriends. This coupon code is good for today only!  Get your order in by 12 pm pacific standard time and you can still get items delivered (with overnight shipping) in time for Valentine’s Day! 20% code: facebookfriends. Check out all the beautiful gifts here!

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White Chocolate Passion Fruit Delight!

February 05th, 2010 | Category: Fruit,Healthy Eating,Recipes,The Fruit Company
1 tablespoon melted butter
1 1/3 cups tea biscuits, crushed
4 tablespoons butter, melted
3.5 ounces white chocolate, chopped
1/2 cup half-and-half or light cream
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container mascarpone cheese
1/4 cup superfine sugar
3 egg yolks
1/2 cup passion fruit pulp
3 egg whites
1/4 cup confectioners’ sugar for dusting
6 passion fruit, Remove Pulp
Directions:
1. Preheat oven to 300 degrees F (150 degrees C). Grease an 8 inch springform pan with 1 tablespoon melted butter.
2. In a medium bowl, mix together biscuit crumbs and 4 tablespoons melted butter. Press into the bottom of springform pan, and smooth with the back of a spoon; set aside in the refrigerator to firm up.
3. Place the chocolate in a heatproof bowl. Heat half-and-half to a simmer in a small saucepan; pour over white chocolate. Set aside for 1 minute, then stir until smooth; set aside.
4. In a large bowl, beat cream cheese until smooth. Mix in mascarpone cheese, sugar, and egg yolks. Stir in white chocolate mixture and 1/2 cup passion fruit pulp. In a large glass or metal mixing bowl, beat egg whites until soft peaks form. Fold 1/3 of the whites into the batter very thoroughly, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pan. Place the cake pan on a baking sheet
5. Bake for 1 1/4 hours in the preheated oven, or until just set in the center when shaken lightly. Turn off the oven, and leave the cheesecake in the oven with the door ajar for 2 to 3 hours, or until cool. Refrigerate for at least 2 hours.
6. Before serving, remove from pan, and let stand at room temperature for 30 minutes. Dust with confectioners’ sugar, and serve with pulp from 6 passion fruit.
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Curried Cashew, Pear, and Grape Salad

February 03rd, 2010 | Category: Columbia River Gorge,Company Fun,Fruit,Recipes


This sweet and tangy harvest salad is a true delight.

INGREDIENTS

  • 3/4 cup cashew halves
  • 4 slices bacon, coarsely chopped
  • 1 tablespoon melted butter
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon curry powder
  • 1 tablespoon brown sugar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon cayenne pepper
  • Dressing:
  • 3 tablespoons white wine vinegar
  • 3 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 1/2 cup olive oil
  • salt and black pepper to taste
  • Salad:
  • 1 (10 ounce) package mixed salad greens
  • 1/2 medium Asian pear, thinly sliced
  • 1/2 cup halved seedless red grapes

In a large, dry skillet over medium-high heat, toast cashews until golden brown, about 5 minutes. Remove cashews to a dish to cool slightly.

Return skillet to medium-high heat, cook bacon strips until crisp on both sides, about 7 minutes. Remove bacon with a slotted spoon, and soak up grease with a paper towel. Coarsely chop bacon, and set aside.

In a medium bowl, stir together butter, rosemary, curry powder, brown sugar, salt, cayenne pepper, and toasted cashews. Set aside.

In a small bowl, stir together white wine vinegar, mustard, and honey. Slowly whisk in olive oil, and sprinkle with salt and pepper to taste.

In a large salad bowl, toss dressing with greens, pear slices, grapes, and bacon, and sprinkle with nut mixture.
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