March - Royal Fruit Club - Granny Smith Apples

 

March: Our pick for this month is the crisp, tart Granny Smith Apple.  This powerful little guy packs a punch!  Look at all you can do for your body with one little snack!

Benefits of Granny Smith apples:

• rich in Vitamic C and flavonoids (both are antioxidants)
• neutralizes harmful free radicals (that's a good thing!)
• lessens your risk of heart disease
• lessens your risk of diabetes
• lessens your risk of stroke
• high in fiber (helps to slow digestion and makes you feel full)
• stabalizes blood sugar levels
• beneficial for your teeth (stimulates saliva, and the saliva decreases bacteria in your mouth - fewer cavities!)
• has lots of potassium - keeps us in balance

So here's our favorite recipe for these powerful Grannie:

1. buy apple
2. rinse off (optional)
3. remove sticker (also optional)
4. sit in comfy place (alternatively, get into car to do errands; go for a walk; sit at your desk; chase after your kids; pick up the house while eating!)
5. enjoy!
6. know that you are helping your body to be strong and powerful!

Look for more recipes - Granny Smiths and others - on our page!

Free shipping - Royal Fruit Club - monthly fruit

Ruma's has the perfect gift for the new year - help your friends or relatives with a Royal Fruit of the Month plan!

With 100 years and four generations of expertise behind every pick, you can rest assured that with Ruma's Royal Fruit Club, they're getting only the finest, freshest fruit available. Share the very best nature has to offer with family, friends, co-workers or clients each month – make them a member of Ruma's Royal Fruit Club!
A gift of good health & great taste:

• Approximately four pounds of fresh, delicious seasonal fruit in each shipment
• Our monthly newsletter packed with storage information & great recipes
• Shipping is always free! (Other discounts can not be applied to Royal Fruit Club purchases).


• January - Extra Fancy Gala Apples
• February - Grapefruit
• March - Granny Smith Apples
• April - Papayas
• May - Mangoes
• June - Peaches
• July - Plums
• August - Nectarines
• September - Red Delicious Apples
• October - Asian Pears
• November - Red Pears
• December - Navel Oranges 

 http://www.rumasfruit.com/product/royal_fruit_club/fresh_fruit_baskets

Recipe of the Week: Grilled Peaches

 IT. IS. ON!

We're talking about summer, we're talking about the grill and we're talking about peaches!

For a minute there it looked like we had entered into some strange weather wormhole and wound up back in November - but hey, that's New England  for you! Like the hardy breed we are, we hung in there and we're feeling pretty good about the prospect of some REAL summer weather sticking around for a bit.

And just to show we're serious, we're busting out a recipe that screams summer. Sure, these days you can get your hands on peaches for most of the year, but they never taste as good as they do in the summertime. Take it a step further and put that juicy little Georgian on the grill and it's like the culinary equivalent of the last day of school, the fourth of July, fireflies and dips in the ocean all rolled into one!

And, to top it all off, this one's as easy as a Summer breeze.


Grilled Peaches

You need:

• 3 tablespoons white sugar
• 3/4 cup balsamic vinegar
• 2 teaspoons freshly ground black peppercorns
• 2 large fresh peaches, halved and pitted (don't remove skin)
• 2 1/2 ounces fresh crumbled blue cheese

Directions:

• In a saucepan over medium heat, stir together the white sugar, balsamic vinegar and pepper
• Simmer until liquid has reduced by one half (it should become slightly thicker)
• Remove from heat and set aside
• Preheat grill for medium-high heat
• Lightly oil the grill grate
• Place peaches on the prepared grill, cut side down
• Cook for about 5 minutes or until flesh is carmelized
• Turn peaches over, brush tops and sides with the balsamic glaze and cook for another 2 or 3 minutes
• Transfer the peach halves to individual serving dishes, sprinkle with blue cheese and drizzle with remaining glaze

Find more great fruit and produce recipes on Ruma's web site!

___________________________________________________
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: Corned Beef and Cabbage

*just a suggestion

Cead Mile Failte! We're having some techinical difficulties with our graphic elements today, so we hope you don't mind another green beer. Luckily, it still fits our theme!

Last week we brought you a rather non-traditional St. Patty's Day recipe to try - cookies made green by the magic of fresh produce. (OK, it was just shredded zucchini, but the taste was rather magical.) This week we're keeping it fresh while keeping with tradition... nothing makes a more traditional St. Patrick's Day than corned beef and cabbage.

It takes some time but, hey, you waited all year for this day, you can wait a few hours for this delicious dish! Besides, we're sure you'll figure out some way to pass the time*!
Slainte!

Corned Beef and Cabbage

You need:

• 4 1/2 pounds corned beef brisket
• 5 black peppercorns
• 1/2 teaspoon garlic powder
• 1 onion peeled and left whole
• 2 bay leaves
• 1 pinch salt
• 1 small head cabbage, cored and cut in wedges
• 6 large potatoes, quartered
• 4 large carrots, peeled and sliced
• 1/4 cup chopped fresh parsley
• 2 tablespoons butter

Directions:

1. In a 6 quare Dutch oven, place beef brisket, peppercorns, garlic powder, onion, bay leaves and salt
2. Fill pan with water to cover everything, plus one inch
3. Bring to a boil and cook for 20 minutes
4. Skim residue from surface of water
5. Reduce heat to a simmer and cook for 2 to 3 hours until meat can be pulled apart with a fork
6. Add the cabbage, potatoes and carrots, pressing them down into the liquid
7. Simmer for 15 minutes or until potatoes are tender
8. Skim oil from surface of water
9. Stir in butter and parsely
10. Remove from heat
11. Remove meat from pan and place on serving dish to rest for 15 minutes
12. Remove vegetables from pan and keep warm
13. Slice meat diagonally, against the grain
14. Spoon juices over meat and vegetables and serve

Find more great fruit recipes on Ruma's web site!

____________________________________________________

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: Easy Guacamole

It's the most wonderful time of the year! OK, maybe the second most wonderful... it's time for "the big game." While it doesn't technically qualify as a holiday, it sure feels like one with all the friends, family and FOOD! Even if your team isn't vying for the title (sniff, sniff) that's no reason not to enjoy yourself.

This week we've got a great recipe to help you do just that, zesty guacamole*  - easy, delicious and always a crowd pleaser. And to our local friends - just try to ignore the fact that it's green... sigh.

Easy Guacamole

You need:

• 3 ripe avocados - peeled, pitted and mashed
• 1 lime, juiced
• 1 teaspoon salt
• 1/2 cup diced onion
• 3 tablespoons chopped fresh cilantro
• 2 plum tomatoes, diced
• 1 teaspoon minced garlic
• 1 pinch ground cayenne pepper

Directions:

1. In a medium bowl, mash together the avocados, lime juice and salt
2. Mix in onion, cilantro, tomatoes and garlic
3. Stir in cayenne pepper
4. For best flavor, allow to refrigerate for one hour before serving

*yup, the avocado is a fruit

Find more great fruit recipes on Ruma's web site!

_____________________________________________________

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: Summer Sweetness

This one is refreshing, fast and easy - not to mention tasty! A great thing about this recipe is that any combination of fruit may be used and it still will be delicious.







Summer Fruit Parfait

You need:

• A 10-inch prepared angel food cake, cut into 1 inch cubes
• 1 (32 fluid ounce) container vanilla yogurt
• 2 cups sliced fresh strawberries
• 2 cups fresh blueberries

Directions:

1. Cover the bottom of a large bowl with 1/3 of the angel food cake cubes
2. Generously cover the cake with 1 1/3 cups of the yogurt
3. Spread 1 1/3 cups of the strawberry slices and blueberries on top of the yogurt
4. Repeat the first three steps two more times
5. Serve immediately or refrigerate until ready to serve

Makes 10 servings

Looking for more yummy things to do with your summer fruit? Visit the recipe page on our web site.

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