Archive for the 'Healthy Eating' Category
1 small apple
1 small celery rib, sliced
1 tsp. lemon juice
1 small onion, chopped
1 (7-ounce) can tuna
1 Tbsp. fresh dill weed (or 1 tsp. dried dill weed)
1/2 cup mayonnaise
4 small pita pockets
4 large lettuce leaves
1) Core and chop the apple into a medium-size bowl. Add celery and sprinkle with lemon juice. Add onion. Drain tuna and add to bowl with dill and mayonnaise. Mix well. Cut the top off each pita bread and place a lettuce leaf in each. Stuff with tuna mixture. Serve.
2) Prep time: 15 minutes
3) Recipe courtesy of US Apple AssociationNo comments
The 4000 year old “Persian Apple”
Little known to many, peaches originated in China approximately 2000 B.C. The scientific name for peaches, Prunus persica, originated from an early European belief that peaches came from Persia (nowIran). In fact they were brought over on the Silk Road from Asia to the Greater Mesopotamia andMediterranean regions before Christian times.
The ancient Romans called peaches “Persian Apples” for the country that introduced the fruit to the West. The peach was brought to Americaby Spanish explorers in the 16th century, and then to England and France in the 17th century. Numerous Native American tribes are credited with distributing the peach tree across theUnited States, taking seeds with them and planting as they traveled through the country.
According to Chinese legend, the peach was said to be consumed by immortals for its ability to prolong life for all who ate them. The peach often is an important part of Chinese tradition and is symbolic of long life.
As well, due to its sweetness and soft texture, the ancient Chinese used “peach” as a slang word for “young bride” and in many cultures has remained as a way to define pretty young women. The terms “peachy” and “peachy keen” in English are representative of this.
Peach trees are the second most commonly cultivated fruit trees in the world, after apple trees. TodayChina,Greece,Italy and America are major producers of peaches. California, South Carolina and Georgia are the largest peach producers within theUnited States. They thrive in climates with mild, cool winters and a lot of summer heat, which help lend to the fruit’s intense sweetness.
A medium sized peach has only 35 calories, making it a perfect snack or dessert. They are also excellent sources of fiber, Vitamins A, C and E, and phytochemicals, which act as antioxidants ridding the body of free radicals and are great for one’s skin.No comments
This just in! Summer is a great time to enjoy tasty fresh fruit! That’s right, you can celebrate fresh fruit and vegetables by adding a tasty fruit to each meal. Whether it’s as a main course, side dish or a tasty dessert, fruit is a great part of your diet. Below are five ideas on adding tasty fruit into your day. Enjoy!
Apple Slice Snack: A great idea for any time of year! Start the day by coring and slicing two apples. Take two Ziploc bags and put an apple into each bag. Put them in the fridge and use as a nice cold snack during the day or grab one for your drive in the afternoon!
Cubed Tomatoes: Yes tomatoes are fruit and the great thing about this fruit is that it goes great with most dinner dishes. Whether you are eating Enchiladas, Spaghetti, or a tasty garden, salad cube a tomato up and serve it as a topping to any of these dishes. The flavor and acidity of the tomato adds a great taste combination for any palate.
Fruit Salad: A great treat for breakfast or dessert is a delicious fruit salad that is simple and easy to make. Find a small watermelon, a cantaloupe, a honeydew melon, and a carton of strawberries. Cube the melons and slice the strawberries. Mix them together gently in a bowl. Quickly put them in the fridge to chill. That’s it. Now you have a perfect summer breakfast side dish or dessert for a nice summer evening.
Frozen Blueberries: Summer is generally warm. A great way to enjoy a nice cool treat is to freeze blueberries! Either pick or purchase enough blueberries to fill a one pound Ziploc freezer bag. Rinse the blueberries and let them dry for about fifteen minutes. Place the blueberries in the Ziploc freezer bag and place them in your freezer. After one day any time you want a sweet icy cool treat, grab a handful or fill a bowl and enjoy the tasty flavor. Perfect for a summer afternoon and for kids!
Fruit Recipes: One of our favorite things to cook here at The Fruit Company is main courses that involve a strong fruit flavor. A recent recipe that we made here and featured on our blog was a tasty Pan-Seared Pork (or Chicken) with a Pineapple-Kiwi Salsa. This mixture of fruit and protein was a delightful main course that had a great balance between the ingredients! Try it out and see for yourself!No comments
One of the world’s most popular tropical fruits, the Mango comes in many sizes, shapes and colors and can be prepared in ways you’ve never considered.
50% of the world’s tropical fruit are mangoes, so goes without saying that there are innumerable means in which people of many countries have come up with to consume the sweet, juicy fruits.
The mango is native to southern Asia and is now grown throughout the world’s equatorial regions, including Central and South America, Africa, and the Arabian Peninsula. While there is limited production of mangoes in theUnited States, the vast majority of the mangoes consumed in North America come fromMexico and Puerto Rico.
Mangoes range in color from green to scarlet to vivid yellow, depending on the variety. The flesh consistency and flavor also varies with the mango type, but the most commonly consumed mangoes in the US have a very sweet, creamy and juicy flesh. Occasionally the flesh can be more fibrous than others, but the best mangoes, such as the Champagne Mangoes we send with the Exotica HarvestClub, are renowned for their consistency and lack of stringiness.
Besides eating fresh, one of the most common uses for mangoes is in chutney, which inIndiais much tarter than what we’re accustomed to here. They use sour, unripe mangoes, hot chilies and limes. In fact the super sour, unripe mangoes are very popular around the world, especially when accompanied with salt and/or chili powder. Street vendors inMexicooften sell the fruit on a stick dipped in a mixture of chili and salt. Mangoes are a key ingredient in muesli and oat granola. In Southeast Asiathe fruit is pickled with fish sauce and rice vinegar. There the mango is also served on top of sweet rice as a dessert.
You can also use mangoes to make juice, as filler for pies, blended with milk and ice for milkshakes, or mashed into ice cream.
Besides being incredibly delicious, mangoes are wonderful for you. One mango has nearly half your recommended daily intake of Vitamin C, as well as being rich in antioxidants, dietary fiber, carbohydrates, and essential vitamins and minerals. One mango has only 70 calories and, due to its high water content, is rather refreshing. So go ahead and indulge!1 comment
The Golden Supreme Apple is one of the most popular and enduring apple varieties worldwide, and for just cause. Tasting mellow and sweet with a gentle tang, its slightly crisp texture and striking pale yellow color have garnered many lifelong fans. It can be difficult to find a perfect Golden as they are thin skinned and bruise very easily. Your best bet is enjoying one soon after harvest, when they are bursting with a warm and agreeable flavor and crispness.
West Virginia’s Clay County is reportedly the first place where these Golden
s were grown, as they were discovered there as a chance seedling in 1890. They were originally known as Mullin’s Yellow Seedling, but were renamed in 1916 and the rest is delicious history.
While eating a Golden fresh is always the best way to enjoy the full extent of its flavor, the delicate apples also do remarkably well in fresh cut salads as they resist browning. They also make great baking apples, especially as they’re so sweet that you don’t need as much sugar when using them in pies and desserts.
To go along with the celebration of American Heart Month, we decided to create a healthy, yet tasty dish. Our main dish was roasted salmon with a shallot grapefruit sauce, and we decided to kick it up a notch and include a side order of watercress salad with grapefruit, olives, and fried sage.
According to the American Heart Association, fish should be eaten twice a week as part of a healthy diet. Loaded with Omega-3 fatty acids, vitamins, minerals, and protein, salmon has been shown to benefit everything from cholesterol to brain function. Combine this with the healthy citrus power of grapefruit, throw in a little ginger and honey, and you have a delicious and healthy meal everyone will enjoy.
For those that find the flavor of grapefruit a little overpowering, I would recommend cutting the segments into smaller pieces, maybe one inch or smaller. The sauce is delectable but deceivingly rich, a little goes a long way. And while the directions don’t state this, wrapping the salmon in foil to bake will help it from drying out and give you a few extra minutes to finish cooking your sauce.
If you have trouble finding watercress you can substitute with arugula. For those of you on the east coast or in the south you can find watercress at most grocery stores and markets. We are not as lucky in the Northwest. This salad is a wonderful blend of ingredients and a nice twist on a tradition dinner or garden salad. One word of warning however is that fresh sage (especially fried) is very strong; set it to the side and let your diners add to taste.
Roasted Salmon with Shallot Grapefruit Sauce Ingredients
- 4 skinless salmon fillets, 5 to 6 ounces each
- 1/4 teaspoon salt, plus more for seasoning
- 2 ruby red grapefruits
- 2 teaspoons olive oil
- 1 tablespoon minced shallot
- 1 teaspoon freshly grated ginger
- 2 1/2 teaspoons honey
- Pinch cayenne pepper
- 2 teaspoons lemon juice
- 2 tablespoons thinly sliced basil leaves
1. Preheat the oven to 350 degrees F.
2. Season the salmon with 1/4 teaspoon salt, place in a baking dish and roast until cooked through, about 18 minutes.
3. While the salmon is cooking prepare the sauce. Cut 1 of the grapefruits into sections by cutting off the top and bottom of the fruit, then standing it on 1 end, cut down the skin to remove the pith and peel. Then, with a paring knife, remove each segment of fruit from its casing and cut the segments in half. Set the segment pieces aside. Juice the other grapefruit and set the juice aside.
4. In a medium skillet, heat the oil over a medium heat. Add the shallot and saute until softened, about 2 minutes. Add the ginger, grapefruit juice, honey, and cayenne pepper and bring to simmer. Cook until sauce is reduced by about half about, 10 minutes. Add lemon juice and season with salt, to taste. Right before serving, toss the grapefruit pieces and basil into the sauce. Put the salmon onto a serving dish. Spoon sauce over the salmon and serve.
Watercress Salad with Grapefruit, Olives, and Fried Sage Ingredients
- 1 tablespoon extra-virgin olive oil
- 1/4 cup fresh sage leaves
- 1 grapefruit, peel and pith cut off
- 2 teaspoons white-wine vinegar
- 2 teaspoons garlic cloves, crushed with the flat side of a large knife
- 1/8 teaspoon coarse salt
- 1/8 teaspoon freshly ground pepper
- 1 bunch watercress (4 ounces), tough stems discarded
- 1/4 cup brine-cured green olives, pitted
1. Heat 1 teaspoon oil in a small nonstick skillet over medium-high heat until hot but not smoking. Add sage, and turn with a wooden spoon to coat in oil. Cook until crisp but not brown, about 30 seconds. Immediately transfer with a slotted spoon to paper towels to drain.
2. Set a fine sieve over a bowl. Working over sieve to catch juices in bowl, cut grapefruit segments from membranes, letting them fall into sieve. Squeeze remaining juice from membranes through sieve into bowl. Coarsely chop or break grapefruit segments into 1-inch pieces.
3. Stir together 3 tablespoons grapefruit juice, the vinegar, garlic, salt, and pepper. Whisking constantly, add the remaining 2 teaspoons of oil in a slow, steady stream and then whisk until emulsified.
4. Just before serving, remove garlic from vinaigrette. Toss watercress with grapefruit, olives, and vinaigrette. Garnish with sage leaves.
Everyone likes fruit; some people love it. And then there are people like us, people who live fruit. It’s in our cereal in the morning, our conversations during the day, and our dreams at night. We’ve long given up using months and seasons to track the time. We just go by what’s in season: its apple harvest, its pear season, its blueberry picking time.
And during the holidays, when apples and pears are at their most divine, we can’t help ourselves. We up our intake, eating our fair share and then some. We find new ways to enjoy fruit: dried, candied, chocolate covered, as decoration (more on that next week) and our latest obsession, for dinner. And if you know anything about us, it’s that we’re not talking about a fruit salad or a regrettable jello concoction. We’re talking dinner, main course, the pièce de résistance.
Last year, we created a Thanksgiving feast centered around a different variety of fruit and posted it on the blog. We figured best case scenario, people use some of the recipes and start cooking with fruit more. Worst case scenario? Two Thanksgivings. It was win, win from the beginning.
The menu was as follows:
Pomegranate Glazed Turkey
Pear, Apple, and Cranberry Pie
To say that it was delicious would be wrong. It was all sorts of delicious. And in the end, that gigantic meal in all it’s glory produced not a single leftover. I’m getting teary eyed just thinking about it…
All of which is to say that we’re doing it again. This year, we’ll be cooking up a Christmas feast with five savory courses and one dessert, all incorporating fruit in a big way. We’ll be posting the pictures and our play-by-play in the upcoming newsletter, but we wanted to go ahead and post the recipes here a little early so that they have time to marinate. Let the mouthwatering commence!No comments
Curried Persimmon Soup
Below you’ll find a list of ingredients necessary for making Curried Persimmon Soup. I’ve taken the liberty of adding “love” to the list because it is often said to be a secret ingredient. It is no longer a secret. (To those who did not want others to know about adding “love”, your rein of soup tyranny is over).
3½ Lbs of peeled Fuyu Persimmons
½ cup minced Onion
1½ T minced fresh Garlic
5 cups of Reduced Sodium Chicken Stock
Love Read more1 comment
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