Merry Christmas! A toast to you!

We haven't forgotten you... nor have we abandonded our mission to bring you fun, delicious recipes each week! It's just that thanks to you guys, our little type-y fingers have been completely occupied filling holiday orders!

So, screeching in like Santa's sleigh at the last minute - we have a special Christmas recipe for you!

FRUITCAKE!


Just kidding... we wouldn't do that to you (though we do know a great recipe...)

RUM "ENHANCED" EGG NOG! (if you're wondering where the fruit is - we're counting nutmeg as a fruit today. just for today.)

Egg-stra Jolly Egg Nog

You need:

• 4 egg yolks
• 1 (5 oz.) can sweetened condensed milk
• 1 tablespoon white sugar
• 1 teaspoon vanilla extract
• 4 1/2 cups milk
• 4 egg whites
• 1 fluid oz. rum
• 1/4 teaspoon ground nutmeg

Directions:

1. In a large mixing bowl, beat egg yolks until they are thickened and light
2. Gradually stir in condensed milk, sugar, vanilla and milk.
3. Beat the egg whites until stiff, then add them to the milk mixture
4. Stir rum into the mixture (to taste)
5. Garnish with nutmeg

(makes 5 servings)


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Recipe of the Week: Sweet & Savory Pear Kugel

 

Drooling and driving. It has many causes. Maybe you're driving by a bakery in the pre-dawn hours when all the fresh goodies are coming out of the ovens. Perhaps you pass a billboard with a gigantic juicy hamburger, several feet tall, staring back at you with its glistening onions and pickles. Or, perhaps you hear something delicious on the radio. Certainly this is one of the less common causes of drooling and driving, but it happened to us just the other day! Flipping stations, we heard the word "pears" (seriously, we're attuned to that sort of thing) and stopped. It was our local NPR affilate and on the eve of Hanukkah, a guest was sharing her favorite holiday recipes. Well, this lady had such a way with words, we could practically taste the dense pear and prune sweetened bread and savory sauted onions as she described her go-to recipe for kugel. Don't worry, we didn't try to write it down as we drove. We arrived safely home, looked it up on the Web and now share it with you. Happy Hanukkah and happy eating!

Sweet & Savory Pear Kugel

You need:

• 5 tablespoons vegetable oil
• 2 pounds ripe Bosc pears
• 2 small onions (about 1/2 pound), peeled and cut into 1-inch dice
• salt to taste
• 1/2 loaf thick white bread, about 7 ounces
• 3/4 cup sugar
• 8 tablespoons butter or pareve margarine, melted
• 2 large eggs
• 2 cups pitted prunes
• 1 teaspoon cinnamon
• juice of one lemon
• 1 cup+ water

Directions:

1. Preheat oven to 350 degrees
2. Grease 9-inch springform pan with 2 tablespoons of the vegetable oil
3. Peel the pears and cut all but one of them into 1-inch cubes
4. Heat the remaining 3 tablespoons of oil in a skillet over medium-high heat
5. Lightly saute the onions until translucent; remove from heat, salt lightly, cool slightly
6. Soak the bread for a few seconds in lukewarm water and squeeze dry
7. Put bread in large bowl and mix with 1/4 cup of the sugar and butter/margarine; stir in the eggs, onions and half of the diced pears
8. Pour batter in springform pan and bake for 2 hours
9. While kugel is baking, cook the compote - in a heavy saucepan combine 1 cup water, 1/2 cup sugar, prunes, cinnamon, lemon juice and remaining pears, set on medium-high heat and cook uncovered for 30 minutes
10. Finely grate the remaining pear and stir into the cooked compote
11. When kugel is finished baking, remove from the oven and set on rack to cook for about 20 minutes
12. Remove kugel from pan onto serving platter, spoon half of compote over kugel, serve the remaining compote on the side.

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Recipe of the Week: Ultimate* Cranberry Sauce



The holiday season. It's a time for folks to gather together in peace and harmony. Well, the same is true of fruit. No, really! A couple of weeks ago on this very page (screen) we shared the story of the delightful union of the cranberry and the pear. Today we revisit these fine fruits to find they've forged a fantastic new friendship. The pear, the cranberry, the apple and the orange are all coming together for Thanksgiving and the result is an irresistable combination you'll love to invite to your table every year! (Also, there are pecans. Boy do we love pecans, and their role in this dish is one of the best we've seen outside of a pie-setting.)

*not to take anything away from the Cran-Peary Sauce recipe, but this one is pretty amazing.

Ultimate Cranberry Sauce

You need:

• 1 cup water
• 1 cup white sugar
• 1 (12 ounce) package fresh cranberries
• 1 orange, peeled and pureed
• 1 apple, peeled, cored and diced
• 1 pear, peeled, cored and diced
• 1 cup chopped dried mixed fruit
• 1 cup chopped pecans
• 1/2 teaspoon salt
• 1 teaspoon dried cinnamon
• 1/2 teaspoon ground nutmeg

Directions:

1. In a medium saucepan, boil water and sugar until the sugar dissolves
2. Reduce the heat to simmer and stir in the cranberries, pureed orange, apple, pear, dried fruit, pecans, salt, cinnamon and nutmeg
3. Cover and simmer for 30 minutes, stirring ocassionally, until the cranberries burst
4. Remove from heat and let cool to room temperature

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Recipe of the Week: Savory Apple Stuffing

Anybody can pour a box of prepared dried bread cubes into a pot of boiling water and later call it stuffing. But you're not anybody! Your family deserves better, and so does your turkey!
Maybe you're wondering why this turkey is emitting what appear to be golden rays of light. Well, it's because somebody filled it with the amazing savory cornbread and apple stuffing from this week's recipe. Sure, it's not as easy to make as that instant stuff - but just think how impressed your family will be when they gather around your golden-glowing bird!  And when they taste it? Well, don't be surprised if they start glowing, too!

Savory Apple Stuffing

You need:

• 1 (9x9) pan cornbread, crumbled
• 4 cups herb-seasoned dry bread stuffing mix
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 3/4 cup butter
• 1 cup chopped celery
• 1 cup chopped onion
• 2 cups apple juice
• 2 cups chopped apples
• 3 eggs
• 1/2 cup chopped pecans

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Butter one 3 quart casserole dish
3. In a large bowl, combine the cornbread, stuffing mix, parsley, salt and ginger
4. In a heavy saucepan, melt the butter and saute the celery and onion for 8 to 10 minutes or until tender
5. Add sauted celery and onion to the cornbread mixture and mix well
6. Stir in the apple, pecans, apple juice and beaten eggs
7. Toss lightly then spoon into the prepared casserole dish
8. Bake for 30 to 35 minutes. If you are baking the stuffing with meat, cook until the meat is completely done all the way through.

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Recipe of the Week: Cran-pear-y Sauce

When the pear first spied the fetching, ripe cranberries it was love at first sight. Sure, they might sound like an odd  pear-ing, but when these two fall flavors combine you'll agree they were meant to be. In fact, they're such a great couple, we recommend inviting them to your Thanksgiving dinner. In addition to being delightfully warm and possessing great taste theywon't overstay their welcome -  in fact, we're pretty sure they'll be gone before dessert.

Cran-pear-y Sauce

You need:

• 3/4 cup water
• 1/2 cup sugar
• 1/2 teaspoon ground cinnamon
• 2 large ripe pears, peeled and quartered
• 1/2 cup fresh or frozen cranberries

Directions:

1. In a saucepan, combine water, sugar and cinnamon
2. Add pears and bring to a boil over medium heat
3. Stir in cranberries
4. Reduce heat; cover and simmer for 10 minutes or until tender, stirring occasionally
5. Serve warm
6. Makes two servings

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Recipe of the Week: Mini Pumpkin Treats



Show-offs.

Among the inhabitants of every pumpkin patch, it is generally agreed that there is no higher purpose than to become a jack o’lantern. Scary, funny, fanciful - it doesn't matter - they're all waiting for the day when they are stoop-ified and filled with that magical inner glow on Halloween night while their roasted seeds are snacked upon and their innards added to soup or pie.

That is if you're a big, or even medium-sized pumpkin. But what of the little guys? You know the adorable palm-sized ones overflowing from wicker baskets at farmers markets and perched on the edge of your co-workers desk. Too tiny to be carved (sure sometimes they get a little face drawn on them with a marker or maybe poster paint but that’s not the same) and too tiny to be made into pie. The miniature pumpkin, like the mass of men, lives a life of quiet desperation* - their stature too small to dream big.

Well, we’re looking to change that today. We’ve found a recipe that elevates the fate of the wee sugar pumpkin – making it the centerpiece/edible fruit it was born to be. A recipe that allows these tiny gourds to make a great big delicious impression. And best of all, it couldn’t be simpler! When they're finished in the oven, they can still masquerade as festive display items until it's time to eat - making them both a trick and a treat! Neat!

Baked Mini Pumpkins

You need:

• 1 small sugar pumpkin
• 1 teaspoon brown sugar
• 1/2 teaspoon butter
• 2 pinches ground cinnamon

Directions:

1. Preheat oven to 350 degrees F
2. Cut off the top of the pumpkin and scrape out the seeds
3. Place the butter and brown sugar inside the pumpkin and sprinkle with ground cinnamon
4. Put the pumpkin lid back on and place the pumpkin in a baking pan with a little water in the bottom
5. Bake for about 30 minutes or until tender

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*Apologies to Mr. Thoreau. Though we think he'd kinda like this recipe. He certainly liked pumpkins -"I would rather sit on a pumpkin and have it all to myself than be crowded on a velvet cushion."

Recipe of the Week: Gingered Pears

Halloween is coming and to get into the spooky spirit, this week, we bring you a recipe that will appeal to your sweet tooth and get you that all important serving of fruit!

We are also pleased to have the opportunity to use this creepy pear picture. Something about it just gives us the willies. Weird, right? It's like "ooooh, bewaaare the peaaaaar!"  But we digress.

After Halloween night, you'll have plenty of super-bad-for-you, highly processed candy to satiate your sweet tooth (not that there's anything wrong with that - can't wait for peanut butter cups!). But until then, we invite you to keep it real with this easy to make palate-pleasing pear treat.

Gingered Pears

You need:

• 4 medium ripe pears, peeled and quartered
• 1 cup water
• 1/4 cup sugar
• 1/2 teaspoon ground ginger

Directions:

1. In a large skillet, place pears in water
2. Cover skillet and cook pears over medium heat for 25-30 minutes or until tender
3. Turn the pears over
4. Combine sugar and ginger then sprinkle mix over pears
5. Cover skilled and cook 5-10 minutes longer
6. Serve warm

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Recipe of the Week: Easy Apple Dumplings

It happens everytime we go apple picking. Intoxicated by the crisp fall air, blue skies and the smell of leaves, we run from orchard to orchard filling bag upon bag with every sweet looking fruit we see. Gala, Granny Smith, McIntosh - we'll take one of each... make that a dozen! How lucky we are to live in the Northeast at this time of year - we'll have pies, caramel apples, candy apples, apple cake, apple cider, apple sauce!

And then... we plum run out of things to do with our apples. And yet, we certainly haven't run out of apples to do things with. So this week we bring you a super simple recipe that will use no less than 15 of the little guys, meaning you can both fill your tummy and clear your counter tops! How do you like them... nah, too easy.


Easy Apple Dumplings

You need:

• 3 (12 ounce) cans of refrigerated buttermilk biscuits
• 15 medium apples, peeled cored and halved
• 2 cups sugar
• 2 cups water
• 1 cup butter or margarine, melted
• 2 teaspoons vanilla extract
• 1/2 teaspoon ground cinnamon

Directions:

1. Heat oven to 350 degrees F
2. Grease two 13x9 baking dishes
3. In a bowl combine sugar, water, butter and vanilla and set aside
4. Flatten biscuits with hand
5. Wrap each biscuit around an apple half and place seam-side down in baking dishes
6. Pour half the sugar mixture into each pan
7. Sprinkle cinnamon over dumplings
8. Bake, uncovered until dumplings are golden brown and apples are tender; about 35-40 minutes
9. Serve warm

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Recipe of the Week: Pear Scones

Hmmm, decisions, decisions. All the fruit in that box looks tempting, but we're gonna go with the pears. And it's not just because they're in season and so yummy and full of nutrients.

No, those are all great reasons but to be honest, we're picking pears because we have this great recipe for scones that calls for pears. And, as previously mentioned, we kinda have a thing for breakfast so when the opportunity to incorporate pears into our morning meal presented itself we jumped at it with arms (and mouths) wide open!

Pear Scones

You need:

• 1 cup chopped pear
• 1 3/4 cups all-purpose flour
• 1/3 cup packed brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1 pinch salt
• 1/3 cup butter, chilled
• 1 egg
• 1/2 cup half-and-half cream

Directions:

1. Preheat oven to 375 degrees F
2. In a large bowl, sift together the flour, brown sugar, baking powder, cinnamon and salt
3. Cut in butter until the mixture has a crumbly texture
4. In a separate bowl, whisk together the egg and half-and-half
5. Stir the egg mixture into the flour mixture until combined
6. Stir in the pear
7. Drop large spoonfuls of the dough onto an ungreased baking sheet
8. Bake in preheated oven until golden brown, about 15 minutes
9. Rest on cooling rack before serving

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Recipe of the Week: Autumn Apple Salad

So, it has come to our attention (mostly as we shvitz our way from the parking lot to the office) that while autumn has officially arrived, summer is having some trouble letting go. In other words, it's kinda hot. So this week we'll take a little break from the recent belly-warmers we've been serving up and concede to the summer's last ditch plea for attention.

We've still got your traditional autumn flavors, but this week we're putting them in a cool, yummy, easy to make salad. Apples, cranberries, cherries and almonds - all make an appearance, just not in their usual roles. All the same, we think they put in a stellar performance!

Autumn Apple Salad

You need:

• 4 tart apples, cored and chopped
• 1/4 cup blanched slivered almonds, toasted
• 1/4 cup dried cranberries
• 1/4 cup chopped dried cherries
• 1 (8 oz.) container vanilla yogurt

Directions:

1. In a medium bowl, stir together the apples, almonds, cranberries, cherries and yogurt until evenly coated
2. Chill
3. Enjoy

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The 2010 Catalog is Coming!

We put an exclamation point at the end of that title because we are truly excited about this year's catalog. A lot (make that A LOT) of work goes into putting together a catalog each year, but for 2010 we really had our collective noses to the grindstone - taking new pictures, writing new copy, adding new products - in order to showcase the very best of what we offer in the very best way!

And by the way, when we say "we" it's not just us Rumas. From start to finish we get amazing assistance from friends in the business, and people in the business who have become friends.    . It's not nearly as easy as you think. (Especially the pineapples, such divas.) We appreciate that the pros at the photo shoot didn't mind that our own in-house photog, Andrea, chronicled our (long) day at their facility... here are a few of the shots. We'll post the rest on Facebook soon! If you're on our mailing list - expect the, ahem, fruits of our labor to arrive in your home in early November. If not, you can sign up on our web site.

Jim poses with the star of our Tropical Treasure basket



Work it, fruit! The camera loves you!





 /photographer  preps Santa for his close up



Recipe of the Week: Amazing Apple Pancake Topping

What were we just talking about? Oh yeah, breakfast! This week as we officially bid a fond farewell to summer, we want to embrace the autumnal equinox the best way we know how - with pancakes! The afternoons may still wind up balmy, but chilly mornings are here to stay for awhile, so why not make the most of them with something warm and comforting? 

 

And since these are the first pancakes of the fall season, they ought to be special. No low-sugar, reduced calorie syrup in a squeezy bottle that's been on the door of your fridge since March. No, we've got something much, much better that  - naturally - includes your morning helping of fruit!

 

Behold:

 

Amazing Apple Pancake Topping

You need:

• 4 1/2 tablespoons unsalted butter
• 4 Red Delicious apples - peeled, cored and diced
• 3 tablespoons light corn syrup
• 1 cup brown sugar
• 3 teaspooons ground cinnamom
• 2/3 cup chopped pecans, toasted

Directions:

1. Melt butter in a saucepan over medium heat
2. Stir in apples, brown sugar, corn syrup, cinnamon and pecans
3. When mixture begins to bubble, reduce heat to low
4. Simmer until apples are soft and syrup has slightly thickened, about 10 to 15 minutes

 

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Recipe of the Week: Apple Pumpkin Muffins

Like it or not, those steamy, sultry days of summer seem to be behind us now. Being the sunny personalities that we are, we choose to like it! There's something about those first late summer/early fall mornings with their cool, crisp air that's at once invigorating and soothing. Another thing we like about a slightly chilly morning is that it calls for a tummy-warming breakfast!

So this week we bring you a recipe that will fill your kitchen with scents and flavors of fall and fill your tummy with something warm and yummy! Nothing says autumn like pumpkins and apples, and these dense, delicous muffins have both. (And streusel!) We recommend serving with fuzzy slippers, a crossword puzzle and some hot coffee.


Apple Pumpkin Muffins

You need:

• 2 1/2 cups all-purpose flour
• 2 cups sugar
• 1 tablespoon pumpkin pie spice
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs
• 1 cup canned or cooked pumpkin
• 1/2 cup vegetable oil
• 2 cups finely chopped, peeled apples
  For streusel:
• 1/4 cup sugar
• 2 tablespoons all-purpose flour
• 1/2 teaspoon ground cinnamon
• 4 teaspoons cold butter or margarine

Directions:

1. Preheat oven to 350 degrees F
2. In a bowl, combine the first five ingredients
3. In a second bowl, combine the eggs, pumpkin and oil
4. Stir wet ingredients into dry ingredients until just moistened then fold in apples
5. Fill paper-lined muffin cups two-thirds full with the batter
6. In a small bowl, combine first three streusel ingredients then cut in butter until crumbly
7. Sprinkle streusel over batter
8. Bake in preheated overn for 35-40 minutes or until goledne brown
9. Cool for five minutes before removing from pans to wire racks

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Recipe of the Week: Quick Caramel Apple Dip

It's back to school time and that means it's time for after school snacks! We realize that not every kid is as enthralled with fruit as we Ruma kids were (ok, maybe "enthralled" is a bit strong) so this week we have a quick and easy recipe that will make getting those all-important daily servings of fruit a little bit sweeter! (It even sneaks in a little dairy!)

Quick Caramel Apple Dip

You need:

• 16 individually wrapped caramels (unwrapped)
• 1/4 cup water
• 1 (8 oz.) package cream cheese
• 1/2 cup brown sugar

Directions:

1. In a medium saucepan over medium-low heat, melt caramels with water, stirring frequently
2. When mixture is smooth, remove from heat
3. In a medium bowl, cream together cream cheese and sugar
4. Fold in caramel mixture
5. Serve immediately

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Recipe of the Week: Great Grilled Fruit Kabobs

Remember last week when we were... oh, heck, forget about the past. The most important thing right now is that the unofficial end of summer is at our doorstep. (Sigh) So let us grill, grill, grill, like there is no tomorrow!

This goes especially for you, East Coast-ers, because tomorrow (and the whole weekend) could be a wash thanks to Earl.
So let's find some fruit and fire it up!



Grilled Fruit Kabobs

You need:

• 1/2 cup margarine
• 1/4 cup honey
• 3 fresh peaches, pitted and quartered
• 3 fresh plums, pitted and quartered
• 3 bananas cut into 4 pieces each
• 12 strawberries, hulled
• 12 skewers

Directions:

1. Preheat outdoor grill for medium heat and place a large sheet of foil on the grate
2. Melt margarine and honey together in a small saucepan over medium heat
3. Reduce heat to low and cook gently, stirring occasionally, until slightly thickened - about 5 minutes (do not allow to boil.)
4. Put a peach quarter, plum quarter, banana piece and strawberry on to each skewer
5. Place skewers on the foil on the preheated grill and spoon honey mixture over each skewer
6. Grill until the fruit is softened and the sauce has thickened and cooked onto the fruit - about 5 minutes
7. Flip the skewers, spoon more honey mixture onto each skewer and grill about 5 more minutes

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Recipe of the Week: Baked Fruit and Cheese Dip

Remember that time (about a week ago) when we were complaining about - uh, observing - the miserable, unbearably oppressive brain-melting heat?
Well, it appears Mother Nature heard our cries and decided to go overboard in the opposite direction, making with the sheets of rain, blustery winds and chilly temps... you know, the stort of stuff that makes you want to snuggle up in a ball under your favorite blanky, never to emerge.
Of course, we're in New England so tomorrow it likely will be 102 degrees, but for now we're proposing that you un-snuggle just long enough to warm your belly with this recipe focusing on two of our favorite things - fruit and cheese!
If you must, you can bring the bowl back with you under the blanky.

Baked Fruit and Cheese Dip

You need:

• 1 (16 oz.) package of soft cream cheese with pineapple
• 3/4 pound shredded Swiss cheese
• 2 cups dried cranberries
• 2 tablespoons orange juice
• 1/4 cup apple juice
• For dipping: silced apples, sliced pears and/or crackers

Directions:

1. Preheat oven to 375 degrees F
2. In a medium bowl, blend the cream cheese, Swiss cheese, cranberries, orange juice and apple juice
3. Scoop mixture into 9-inch pie pan
4. Bake for 15 minutes in the preheated oven, until bubbly and lightly browned

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Recipe of the Week: Succulent Grilled Pineapple

It doesn't seem possible but... sniff...  summer is winding down.

But, you know, even though there is nothing we can do to stop it, that doesn't mean we have to take it lying down... and neither do you! Get off that couch! Put on that apron! Now get out there and get grilling!! Oh, and bring a pineapple.

Succulent Grilled Pineapple

You need:

• 4 slices fresh pineapple
• 1 1/2 tablespoons honey
• 2 tablespoons cherry brandy
• 1 teaspoon lemon juice

Directions:

1. Combine honey, brandy and lemon juice in a glass dish or bowl and mix well
2. Add pineapple and coat well with marinade
3. Cover dish and marinate in refrigerator for 1 hour
4. Preheat grill to medium heat and lightly oil grate
5. Place marinated pineapples directly on the rack or in a basket and grill for about 10 minutes, turning, until pineapple is hot and caramelized

Looking for more great fruit recipes? Click here!

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Recipe of the Week: Nectarine Dream

Ahh, one of the true treasures of summer - the nectarine. All through the spring we dream about the time of the season when these perfect little fuzz-less peaches reach their peak. (What? Doesn't everyone dream about fruit?) Lucky for us, that peak comes in the dog days of summer when we are most in need of their juicy goodness!

Nope, there's nothing better than a ripe nectarine on a sultry summer day. Or so we thought.  Then we happened upon this week's recipe... a smoothie so delightfully dreamy, we went out and bought a hammock just so we could have a special place to enjoy it. Sweet dreams...

Dreamy Nectarine Smoothie

You need:

• 2 large nectarines, pitted and quartered
• 1 banana, cut into pieces and frozen
• 1 large orange, peeled and quartered
• 1 cup vanilla yogurt
• 1 cup orange juice
• 1 tablespoon honey

Directions:

1. Place all ingredients in a blender and blend until smooth
2. Be all psyched that there was only one step and enjoy your smoothie!

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Recipe of the Week: Fresh Blueberry Scones

We woke up this morning thinking, as we often do, about breakfast. What to have? Cereal? Toast? Bagel? Not again. Boring. Blah. But we had a bagel anyway. Sigh. Then (when it was way past breakfast time) inspiration struck! It's blueberry season, and we should know, as Ruma's is currently rife with shipments of fresh Maine wild blueberries... this delicious little superfood is just the thing to perk up bland breakfasts!

Tonight the following recipe is being put into service so that tomorrow we can get excited about our morning meal! Homemade scones with fresh blueberries... mmmm... perhaps with a cup of tea... out on the veranda... with a little morning breeze whispering across the tips of the dewy grass. Okay, so it will probably be in the car on the way to work with a cuppa DD coffee - but it's still gonna be awesome!

Fresh Blueberry Scones

 You need:

• 2 cups all-purpose flour 
• 1/4 cup packed brown sugar 
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/4 cup butter, chilled
• 1 cup fresh blueberries
• 3/4 cup half-and-half cream
• 1 egg
• White sugar for sprinkling

Directions:

1. Preheat oven to 375 degrees F
2. Cut butter into mixture of flower, sugar, baking powder and salt
3. Add blueberries and toss to mix
4. In a separate bowl beat together cream and egg and slowly pour into dry ingredients, stirring with rubber spatula until dough forms 
5. Knead just until dough comes together, 3 or 4 times; don't over handle the dough
6. Divide dough in half; on a lightly floured surface, shape each half into a 6-inch round; cut into 6 wedges
7. Sprinkle sugar, to taste, on top of wedges 
8. Bake on ungreased sheet for about 20 minutes

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Recipe of the Week: Fruity Salsa and Cinnamon Chips

Phew, it seems the heat has dissipated a bit - at least for now. So while we have this respite from oppressive weather we thought we might entice you to try a recipe that requires just a wee bit of oven use.

C'mon, you can do it - when you dip these crispy, delicious cinnamon tortilla chips in the cool fruity salsa we think you'll agree it's totally worth it!

Fruity Salsa with Cinnamon Tortilla Chips

You need:

• 1 Fuji apple, peeled, cored and diced
• 1 cup sliced fresh strawberries
• 2 kiwis, peeled and sliced
• 2 bananas, peeled and sliced
• 1 tablespoon fresh lime juice
• 2 tablespoons white sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 6 (10 inch) flour tortillas
• 3 tablespoons white sugar
• 1 tablespoon ground cinnamon
• Butter or margarine to taste

Directions:

1. In a medium bowl, mix together Fuji apple, strawberries, kiwis, bananas, lime juice, 2 tbs white sugar, 1/2 tsp cinnamon and 1/2 tsp nutmeg; cover and chill in refrigerator for about 20 minutes.
2. Preheat oven to 350 degrees F
3. Spread butter or margarine to taste then sprinkle with 3 tbs white sugar and 1 tbs ground cinnamon on flour tortillas
4. Slice tortillas into triangles and place on baking sheet; bake for about 10 minutes or until crispy
5. Serve the warm chips with the chilled salsa

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Recipe of the Week: Keep Cool - Go Bananas!

In our ongoing quest to help keep you cool during this crazy-hot summer, we're pleased to bring you a REALLY simple recipe for a sweet frozen banana treat. Three ingredients. No complicated instructions. We're so there.





Banana Sorbet

You need:

• 1 cup white sugar
• 1 cup water
• 1 cup mashed bananas (approximately 3 bananas - arms and faces optional)

Directions:

1. In a small saucepan, stir together sugar and water
2. Bring to a boil, then remove from heat and allow to cool
3. When the sugar syrup is cool, stir in bananas
4. Pour mixture into a freezer-safe baking dish
5. Freeze for 3 to 4 hours until set at the edges
6. Remove from the freezer and transfer to a mixing bowl, beat until smooth
7. Return to freezer until gently set, at least 2 hours

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Recipe of the Week: Refreshing Mango Sorbet

It's July. And yes, it's supposed to be hot in July. But, c'mon, it's soooo hot! And if you live in the Northeast like we do, you know that it's also soooo humid. Even when the crazy monsoon-esque rain comes, it barely seems to break the heat - it just makes it more huuuumid.

As you can see, all this heat and humidity makes us a little cranky and prone to complaining, not to mention lethargic... so this week we found a recipe that is cold (hooray!), sweet (yippee!) and best of all quick to make (yes!). Don't have mangos? Please, by all means, don't feel like you need to peel yourself off the chair and go to the store - just about any fresh fruit you have handy will do the trick. Ahhhh.

Creamy Mango Sorbet

You need:

• 2 mangos - peeled, seeded and cubed
• 1 cup sugar
• 1 cup cream
• 1 cup ice
• 1 large resealable plastic freezer bag

Directions:

1. Place all food ingredients in a blender and puree until smooth
2. Pour mixture in a large resealable plastic freezer bag
3. Seal and freeze for 45 minutes to an hour
4. Move the contents around in the bag every 15 minutes while freezing

Looking for more great fruit recipes? Click here!


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Always have fresh fruit on hand - join Ruma's Royal Fruit Club or purchase a monthly plan for a friend! Shipping is FREE!

Recipe of the Week: Sweet Raspberry Sauce

This is one buff-looking raspberry (not to mention the bright eyes and shiny teeth.) But it makes sense, when you think about it because raspberries are one of the healthiest foods going. When this fella gets together with about a cup of his little friends  - wach out! They pack a wallop of protein, potassium, omega 3 fatty acids and a full 8 grams of fiber!

So, now that we know how awesomely healthy these little berries are we won't feel so bad about suggesting you add some sugar and whip up this sweet sauce that we highly recommend pouring over a dish of vanilla ice cream. (It's all about moderation, friends.)

Sweet Raspberry Sauce

You need:

• 1 pint fresh raspberries
• 1/4 cup sugar
• 2 tablespoons orange juice
• 2 tablespoons cornstarch
• 1 cup cold water

Directions:

1. Combine the raspberries, sugar and orange juice in a saucepan
2. Whisk the cornstarch into the cold water until smooth
3. Add the mixture to the saucepan and bring to a boil
4. Simmer for about 5 minutes, stirring constantly until the desired consistency is reached (the sauce will thicken further as it cools)
5. Puree the sauce in a blender or with a handheld immersion blender and strain through a fine sieve
6. Serve warm or cold
7. Refrigerate leftover sauce - it should keep for about 2 weeks

Looking for more great fruit recipes? Click here!

_________________________________________________________

Always have fresh fruit on hand - join Ruma's Royal Fruit Club or purchase a monthly plan for a friend! Shipping is FREE!

Recipe of the Week: Patriotic Pie for the 4th of July!

 

 

Happy Birthday, U.S.A.!  In honor of your special day, we're baking you a pie with all your favorite colors... to say nothing of the amazing flavors!

Red White and Blueberry Cheesecake Pie

You need:

• 
  
  8 sheets phyllo dough
• 
  
  1/4 cup butter, melted
• 
  
  2 (8 oz.) packages cream cheese
• 
  
  1/2 cup white sugar
• 
  
  1 teaspoon vanilla extract
• 
  
  2 eggs
• 
  
  2 cups fresh blueberries
• 
  
  1/2 cup strawberry jelly

Directions:

1. 
   
   Preheat oven to 425 degrees F
2. 
   
   On a flat surface, place one sheet of phyllo dough; brush it with melted butter and cover with another piece sheet of phyllo; repeat until all sheets are used
3. 
   
   Using kitchen scissors, cut layered phyllo into a 12 to 13 inch circle; carefully place circle into a greased 9-inch pie plate; gently fan edges
4. 
   
   Bake until edges are just golden, about 6 to 8 minutes; let cool; lower oven temperature to 350 degrees F
5. 
   
   In a medium bowl, beat  cream cheese, sugar and vanilla with an electric mixer until light and fluffy; beat in eggs until well combined; fold in 1 cup of blueberries and pour mixture into crust
6. 
   
   Bake at 350 degrees F until set, about 40 to 50 minutes; to prevent over cooking of crust, gently cover pie with foil during last 25 minutes of baking
7. 
   
   Allow to completely cool
8. 
   
   In a small bowl, beat jelly until smooth; spread jelly over cheese filling
9. 
   
   Arrange remaining 1 cup of berries in a star pattern on top

Looking for more great fruit recipes? Click here!
__________________________________________________________

Always have fresh fruit on hand - join Ruma's Royal Fruit Club or purchase a monthly plan for a friend! Shipping is FREE!