It has been a busy Spring at FruitShare. We just celebrated Earth Day. Check out our blog about Earth Day here. fruitshare.com/blogs/organic-fruit-blog/make-everyday-earth-day It has a great photo of the Solar panels we put on our barn to power the office. We also launched our new FruitShare website. Our new site is all about you the customer. It is now mobile friendly and has an easy order check out process. Now, you can set up your new account and can update your shipping information as well as your credit card information. We’ve made giving gifts easier. Recipients receive a gift note email that allows them to confirm their address and choose a ship date. For our Farm Fresh Fruit Club members it is easy to choose the box size and delivery frequency. There are many more great features. Check it out if you haven’t already and please don’t hesitate to contacts us if you see and area where we can improve the website or any other part of our service. Oh and don’t forget to check out our blog!
Enjoy the fruit your brain will thank you.
Everett Myers, Founder and President of FruitShare™
In Your Box: All Organic Fruit Rio Star grapefruit, Pixie tangerines, Pink Lady apples, Bosc pears, Hass avocados, Ataulfo mangos and Navel oranges
Storage and Ripening
Your Pink Lady apples will keep for at least 2 weeks in the coldest part of your refrigerator. Pixie tangerines are ready to eat with their zipper peel skin and segmented pieces they couldn’t be any easier to enjoy. Your Rio Star grapefruit and Navel oranges are ready to eat and will keep in the refrigerator until you are ready to enjoy them. Bosc pears should be left on the counter until they give to thumb pressure near the stem, “check the neck”. Bosc pears don’t need to be as soft as most pears to enjoy. I like to place the Ataulfo mangos on the counter until the give to thumb pressure. Their skin will usually turn yellow and having patience with these is best. The softer they get the juicier they tend to be. These are also know at Champagne mangos. Avocados need to give to thumb pressure to be ready to eat. I like to place them on the counter where I will see them daily and eat them when they are ready.
What It Takes
Bosc pears are sweeter and more flavorful earlier in the ripening process than other pear varieties. As a result, the complex flavor, honey-sweetness, and juiciness of Bosc can be enjoyed before their flesh has fully softened. Since the flesh density of Bosc is greater than other pears, it's important to take this into consideration when determining when Bosc pears are ripe. The “Check the Neck” test, where gentle thumb pressure is applied near the stem end, is still the best method for checking Bosc for ripeness. However, keep in mind that Bosc will "give" less than other pears when they are ready. Sometimes, Bosc will also show a slight wrinkling at the base of the stem . Ripen Bosc pears as you would any other variety: leave them at room temperature and only refrigerate after the pears have ripened.
The Navel oranges are from Ignacio “Nacho” Sanchez and his wife, Casamira, farming started as a hobby. They bought their first 6-acre orchard in Cutler, California, in 1989, which they farmed in their spare time. But over the next four years, Nacho’s orchard expanded rapidly, and he made his passion for farming into his full-time job. When their twin girls were born in 1991, Nacho and Casamira named their orchard Twin Girls Farms; and when their third daughter arrived, Nacho named some varieties of peaches after her. Having converted to organic farming practices in 1999, Nacho uses beneficial insects and cover crops in place of conventional chemicals. He gets great satisfaction from the knowledge that no harmful chemicals can affect his family, his workers, or his customers.
Jim grows some pretty awesome Pixie tangerines. He started back in 1988 with 80 trees and now has about 1000 pixie trees. The Pixie like the better known satsumas and clementines, that we have November through January - are seedless, relatively easy to peel, and incredibly flavorful. We love Pixies and especially the fact that they come into season in late March and if the trees produce well might be around most of April and sometimes even May. We’ll do our best to keep getting them, but just in case we can’t, savor-these little balls of sunshine today.
The Ataulfo mangoes, AKA champagne mangos, are one of the most intensely flavorful fruits of the season. They range from slightly tangy to richly sweet, always with a lovely creamy texture. These are best enjoyed when soft. They usually turn fully yellow and often the skin becomes wrinkly when at their sweetest and creamiest. These mangoes come from the Crisantes family. Their Mexican farm began when Miguel moved from Greece to Mexico. His son carried on the family farm, and now his three sons make up the third generation of organic farmers. The family’s organic farm all hinges on one great idea: that it is "good for the people that work the land, helps protect the health of the consumer, and helps provide a future environment better than the one we have today.”
These incredibly sweet and juicy Rio Star grapefruits are some of the most popular citrus of the season. Kids and adults alike will love them for breakfast or at any time of day! Dennis and Linda grew these Rio Stars on their citrus grove in Texas. Dennis purchased his father’s farm in 1984 and immediately transferred to organic production. He was instrumental in helping the USDA develop organic standards for citrus fruit. In 2002, Dennis was appointed to the National Organic Standards Board. Besides his vast amount of knowledge, Dennis simply has the best grapefruit we’ve ever tasted. My kids call them “greatfruit” and don’t understand why their friends put sugar on their grapefruit. You sure don’t need sugar to make these grapefruits taste sweet and delicious.
Health and Wellness
The gardening season is fully upon us, so I hope you’re finding time to get your hands dirty. Even if you don’t have a yard, try some container plantings on a porch or in the window. It’s a great feeling to play even the smallest part in growing your own food.
Apple Orange Pear Fruit Salad
2 navel oranges
2 variety oranges
3 tablespoons honey
1 1 -inch piece ginger, thinly sliced
2 red apple, thinly sliced
2 pears sliced or cubed
Cut the ends off the navel and specialty oranges, then cut away the peel and white pith. Feel free to use Rio Star grapefruit and Blood oranges in this salad too. Working over a bowl, cut along both sides of each membrane with a paring knife to remove the segments, allowing them to drop into the bowl. Discard any seeds. Squeeze the juice from the membranes into a small bowl (you should have about 1 cup of juice). Bring the reserved orange juice, honey and ginger to a simmer in a small saucepan over medium heat. Cook until syrupy, 8 to 10 minutes. Let cool completely; discard the ginger. Toss the syrup with the oranges, pears and apples.
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