Recipe of the Week: Frozen Fruit Pops

New England or not, we think it's now safe to say summer is truly here. (If it snows next week, feel free to blame us.) One of the things we love best about this season is the amazing abundance of berries! Between the blueberries and the raspberries, it sure gets wild in our neck of the woods once the calendar flips to July.

This week we wanted to bring you a recipe that not only highlighted some of summer's best berries, but served as a tasty way to cool off. We think we've found it with these super simple ice pops - featuring three kinds of berries along with bananas and yogurt, they're also bursting with nutrition!



Frozen Fruit Pops

You need:

• 2 cups fresh blueberries, raspberries, strawberries and sliced bananas, mixed
• 2 cups plain or vanilla yogurt
• 1/4 cup white sugar
• 8 small paper cups
• 8 popsicle sticks

Directions:

1. Place the berries, sliced banana, yogurt and sugar into a blender
2. Cover and blend until fruit is chunky or smooth, as desired
3. Fill paper cups 3/4 full with fruit mixture
4. Cover the top of each cup with a strip of aluminum foil
5. Poke a popsicle stick through the center of the foil on each cup
6. Place the cups in the freezer for at least 5 hours
7. To serve, remove foil and peel off the paper cup

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

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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: Toasty Turnovers

If you are reading this from pretty much any of the 50 United States, chances are you have recently been/will soon be/are currently cursing your local weather forecaster... and doing so through chattering teeth, shaking a wooly-mittened fist.  You know what you deserve? Some warm delicious, soul-hugging comfort food! With this week's receipe, we think we've found the culinary equivalent of being wrapped up in granny's handmade afghan in front of a roaring fire with a trusty dog curled at your feet. Now if you could just find someone to make it for you while your fingers thaw out from shoveling...

Toasty Apple & Blueberry Turnovers

You need:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons brown sugar
• 1/2 cup butter chilled and diced
• 3/4 cup milk
• 6 apples, peeled and cored
• 1 cup blueberries
• 1/4 cup maple syrup
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon dried orange peel

Directions:

1. Preheat oven to 400 degrees F
2. Grease 7x11 inch baking dish
3. In a large bowl, mix flour, baking powder, salt and brown sugar
4. Cut in butter
5. Pour in milk and stir to form dough
6. Turn out onto a well-floured surface and roll out; cut into 6x6 inch squares
7. Fill the core of each apple with blueberries
8. Place whole apple in the center of each square and drizzle with maple syrup
9. Pull up corners of dough and pinch edges together to seal
10. Place dumplings in prepared pan and sprinkle with cinnamon and nutmeg
11. Combine remaining maple syrup with enough water to pour over dumplings to a 1 inch depth in dish
12. Submerge remaining blueberries and apple peelings with dried orange peel in the liquid
13. Bake 45 minutes, basting as necessary, until crisp and brown
14. Serve WARM

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: 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

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!

Recipe of the Week: Great Galettes

They sound all fancy, but in reality galettes are more like a "fancy-free" cousin to the traditional tart. In other words, this yummy dessert is easy to make!

Fresh Summer Fruit Galettes

You need:

• 2 (9 inch) refrigerated pie crusts
• 3 fresh peaches - peeled, pitted and sliced
• 1 pint fresh strawberries
• 1/2 pint fresh blueberries
• 4 tablespoons white sugar, divided
• 4 tablespoons all-purpose flour, divided
• 6 tablespoons turbinado sugar (aka raw sugar), divided
• Vanilla ice cream or whipped cream (optional)

Directions:

1. Preheat oven to 450 degrees
2. Lay out one pie crust on a baking sheet lined with parchment or on a baking stone, leaving room for the second pie crust next to it
3. Mix the sliced peaches with half of the blueberries, 2 tablespoons of the flour and 2 tablespoons of the sugar in a bowl
4. Pour over one pie crust leaving a 1-inch border
5. Fold up the uncovered border over the edge of the fruit and pinch into pleats
6. Sprinkle the crust and fruit filling with 3 tablesppons of turbinado sugar
7. Lay out the second pie crust on the baking sheet
8. Mix the sliced strawberries, the remaining blueberries, 2 tablespoons of flour and 2 tablespoons of sugar in the bowl
9. Pour over second pie crust and form the galette as in step 5
10. Sprinkle with 3 tablespoons of turbinado sugar
11. Bake until crust is lightly browned, about 12 to 14 minutes
12. Serve warm or at room temperature topped with vanilla ice cream or fresh whipped cream

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!