Archive for the 'Fruit' Category
The world. Its existence we experience daily. We breath, see, smell, feel, a live surrounded by the home we call Earth. Every year we take a day to think about what we can do to keep humanities impact efficient, safe, and clean.
Here at The Fruit Company we take this to heart and are constantly working towards a healthy impact in our environment. Here are just a few of our current practices:
Fruit Waste Program: The Fruit Company has partnered with Dirt Hugger, a regional composting company that supports a sustainable, local economy by collecting, processing, and utilizing valuable organic nutrients locally. Dirt Hugger is a member of the United States Composting Council.
Shipping Materials: 93% of our wood fiber corrugated boxes (gift boxes) are made with material supplied by Sustainable Forestry Initiative® (SFI) program participants. The SFI® program participants are committed to sustainable forestry on their own forests and follow strict industry regulations. We use paper fill instead of shipping peanuts or bubble wrap. These efforts are a simple, inexpensive way to help our customers reduce the environmental impact of shipping their Fruit Company purchase. We remind consumers to reuse the shipping materials from all products received.
Shipping: 95% of our products are shipped via FedEx. In 2011 FedEx was ranked 8th in the Top 50 by Fortune 500 “World’s Most Admired Companies” in regards to Green Initiatives. FedEx is currently deploying electric vehicles in urban areas where their trucks drive fewer miles and the frequent braking recharges the electric batteries.
There is always room to grow as a company and we continually work towards bettering our world through new initiatives and ideas. Take some time today to think about your home environment and what you can do to promote a healthy Earth!
In many parts of the country, winter just doesn’t want to leave, and while we have been relatively lucky in the Northwest this year, we wanted to showcase a recipe that would help blast away those winter chills.
In North America, bananas are used primarily as a sweet additive to desserts, salads, or smoothies. In contrast, Central and South America have many more savory uses for this tropical fruit. This recipe takes full advantage of that combining bananas, oranges, chipotle chilies and achiote paste to make a fiery chicken marinade. While it still maintains some of the sweet, tangy flavor from the banana and orange, the consistency and flavor is similar to a barbeque sauce.
This is a quick and easy recipe to make although you do need to let the chicken marinade overnight or longer. Achiote paste and chipotle peppers can be found at most stores in the foreign food section next to other Hispanic and Latin ingredients. Early in the year, bananas and citrus are plentiful, but since we just finished our HarvestClub™ Exotica for the month, we decided to use Red Bananas in our recipe. Preparation and grilling is straightforward and easy, just make sure you don’t let the chicken burn. The sugar from the fruit will blacken quickly, so watch your temperature and turn the meat frequently.
- ½ cup achiote paste
- 2 tablespoons chopped chipotle chile pepper
- 1 ripe banana
- 1 cup orange juice
- 2 tablespoons kosher salt
- 10 large boneless chicken breasts
Blend marinade ingredients in a food processor until the mixture is thick. Pour into a sealable plastic bag, add the chicken and marinate overnight in the refrigerator. Barbeque with marinade on chicken, being careful not to burn the chicken as it cooks. Watch closely. The finished chicken will have a nice orange red color.
Recipe courtesy of foodnetwork.comNo comments
Orange Yogurt Panna Cotta
January is an exciting time at The Fruit Company. As the holidays wind down and people get back from vacations, it is a great time to reflect on the previous seasons and prepare for the New Year. It also is the time for great citrus, and the chance to try out some of our favorite varieties is always a treat. Every one of our HarvestClub clubs in January features a different citrus fruit from our juicy Navel Oranges to our exotic Blood Oranges. We also have an assortment of Grapefruit, Satsuma Mandarins, and Honeybells. With all this citrus, employees usually end up purchasing more than a few boxes to take home.
Since it is January, we could discuss the health benefits of fresh citrus or the ways to use fresh squeezed orange juice, but let’s focus on something a little more decadent. Our Orange Yogurt Panna Cotta uses orange peel to flavor this creamy and delicious dessert; a perfect use for those citrus leftovers that so often get thrown away.
This recipe is easy to make and extremely rewarding. It is very rich, and best eaten in small quantities or shared with friends, family or coworkers. It also makes a great party dish as it can be made the night before and kept cool in the refrigerator while it sets.
- 2 teaspoons unflavored gelatin (a 1 1/4 oz envelope)
- 2 cups whipping cream
- 1 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract
- 1/2 cup sugar
- 3 strips orange peel (about ½ inch wide an 2 to 3 inches long)
- 1 2/3 cups plain yogurt
- About 1/2 teaspoon salad oil
1. In a small bowl, sprinkle gelatin over 1/4 cup cream. Gently mix and then let stand without stirring, until gelatin is soft, about 10 minutes.
2. Meanwhile, pour remaining 1 3/4 cups cream into a 1- to 2-quart pan over medium heat. Scrape seeds from vanilla bean into cream, then add the bean (if using vanilla extract, add after yogurt, below), sugar, and orange peel; stir until sugar is dissolved and mixture is simmering. Remove from heat. Add gelatin mixture and stir until gelatin is completely dissolved. Pour into a large bowl. Remove vanilla bean and orange peel and let cool 10 minutes. Add yogurt (and vanilla extract, if using) and stir until well blended.
3. Lightly brush a 4-cup tube mold (or eight 1/2-cup molds) with oil; pour cream mixture into mold. Cover and chill until set, 8 hours or up to 2 days.
4. Just before serving, unmold: Gently run a knife between panna cotta and sides of mold to loosen. Invert a plate over mold and, holding plate and mold together, turn over; lift off mold. If panna cotta doesn’t slip out easily, immerse mold to just below rim in warm water for about 2 seconds; lift out, dry bottom of mold, and repeat to invert onto plate.
Recipe courtesy of myrecipes.comNo comments
Asia’s Exotic Luxury Fruit
Japan is well known for their love affair with exotic and expensive high-end fruits. Here’s a look at 8 of The Fruit Company‘s favorites:
1. Musk Melon
The Musk Melon runs for $100-$400 apiece. Considering that the melon gets its name from smell of its musky insides, we hope it’s a special kind of musk, the kind of musk you want to bottle and use as cologne. Chances are it’s just a musk. As for the fruit itself, it’s decidedly something special. Grown in Tokyo, the Musk Melon is meticulously cultivated using devoted greenhouses that keep precise temperature for optimal melon harvesting. Farmers limit the number of melons on the vine to three in order for the melons to receive the proper nutrients. As the melons begin to develop, one of the three gets chosen (the chosen one?) and the others are removed from the vine so that this special musk melon, this musk melon to end all musk melons, can thrive.
The fruit’s color and taste are supposed to be enhanced versions of your average work-a-day melon. The musk however, is that little something special. Read more9 comments
As purveyors of Gourmet Fruit Gifts, we know a ton about fruit. We know how to grow it, pick it, store it, ship it and—as the skins, seeds, and pits in our trashcans show—eat it. But we don’t know it all; we’re constantly learning new things and we wouldn’t have it any other way. That’s why we’re introducing our newest feature “Will it Grill?” where we’ll grill different varieties of fruit to see whether we can and should fire up our grills. Will we burn a fruit or two along the way? Absolutely. But for the sake of knowledge, and some sweet caramelized fruit goodness, we’ll give it a shot. Let the grilling and discovery commence! Read more2 comments
Cherry Pork Tenderloin
Normally, Aaron (our E-commerce Manager) handles the recipes. He’s cooked some tasty dishes in the past few months, and has done so with great aplomb. Too much aplomb. It’s time to put an end to his reign of “following the recipe” and “measuring things”. With great fruit, great things are possible, even in the hands of someone like me.
As proficient as Aaron is, he doesn’t have the experience I bring with me, namely four years of college spent watching The Food Network and Top Chef—if cooking were a spectator sport, I’d be a legend. Suffice it to say that I was ready for any challenge. Read more10 comments
Bing cherries hang from branches, their dark merlot skin glimmering outwards towards the dirt road. They are ready to be picked. It’s a week later than expected but harvest will come; the Bings are ready, the Bings are ready. For Orchard Manager Eric Shrum, the sight of a thriving Bing crop should be cause for celebration, but it isn’t. He’s not ready to relax. There will be time for that when all the cherries have been picked, but until then, there’s work to do.
Eric Shrum works for Orchard View Farms in The Dalles, Oregon, where he manages some 2100 acres of cherries. With the help of over 400 employees during harvest, it’s Mr. Shrum’s job to make sure that Orchard View Farms and their 12 varieties of cherries turn out to be the best of the season.
The job would seem impossible. And if not impossible, impossible to do well. But listening to Mr. Shrum talk about his cherries, you would think he was a home gardener checking daily on a lone cherry tree in his back yard, urging it to grow night and day. Read more1 comment
In our 68 years of providing Orchard Fresh Gifts, we’ve picked up a thing or two. We know the ins and outs of the industry, as well as what it takes to produce the best gourmet fruit gifts available. While we’d like to think our readers shop exclusively with The Fruit Company®, we realize that there are literally thousands of options out there, all of them promising the world. With that in mind we present: Insider Gifting, a feature dedicated to providing you, our loyal readers, with the information needed for finding the perfect gourmet gift.
For today’s article, we take a look at Monthly Fruit Clubs and arm you with the questions you should be asking to ensure that you not only choose the best plan, but the one that’s right for you. Read more2 comments
Father’s Day is in five days, and what better way to celebrate the Dad in your life then with food. Summer is an exciting time for fruit with the arrival of Cherries, Peaches, Nectarines, and Plums. But don’t forget the snacks! The Fruit Company also has a wide selection of cheese gifts, crackers, sausage, smoked salmon, and more. If you are having trouble deciding which amazing gift to send, here is a helpful guide for Father’s Day gifting.4 comments
For the month of June, we’re focusing on the amazing apples we have in the Pacific Northwest. We wanted to find a recipe as unique and flavorful as the apples themselves, and I think we found it! This month, we made a Curry Salad filled with fresh apple, pineapple, and raisin. The sweet and juicy apples complimented the savory curry chicken perfectly and made for a true summer salad treat.
The recipe calls for canned chicken and pineapple, but I opted for fresh sautéed chicken in a little olive oil and a fresh pineapple. With apples this fresh, I didn’t want to risk it. You can use several different apple varieties, depending on your preferred taste and texture. Tart apples like the Granny Smith or Pippin work great in salads and prevent savory dishes from being too sweet. I also like juicier apples like Jonagolds, Honeycrisps, and Pink Ladies, all of which hold their shape and provide a nice, crisp bite. Red Delicious and Golden Delicious apples are great eaten as a snack, but they are a little too soft and sweet for a salad like this. Read moreNo comments