Need recipes for a party? Send us an email. Want to know the nutritional value of a plum? Visit www.aboutproduce.com, for valuable information on fruits and vegetables, from A to Z. As members of the United Fresh Fruit and Vegetable Association, Produce Marketing Association, and especially the Produce for Better Health Foundation, we are here to help answer your produce questions!

Contact Fruition »

Our unique program allows YOU to select from any of our fine fresh fruit gift boxes to be delivered on a regular schedule that YOU select - weekly, bi-weekly, monthly, quarterly - whatever works for YOU! Moreover, We offer a 10% discount off our already low prices with prepayment of your Fruition by Design order by check or credit card.

What a great idea for those who "have everything", or are trying to simplify this year. Fruit is a classic gift that is quickly enjoyed yet long-remembered. Call Roy at 800-481-FRUIT (3784) today to design the perfect gift, or design your own plan to send fruit to yourself and make 2002 your healthiest year ever!

Fruition by Design »

The easy answer for me is to say "let us do the picking for you!" But seriously, we can't be with you on every shopping trip, so here are a few tips: 1. Choose pears that don't have any "give" to them unless you want to eat them in the next couple days. By "give", we mean touch the pear lightly, if there is no movement (no "squishing") then the pear should be in good shape. 2. Check for any signs of bruising or decay. Sometimes pears will have black marks on them, but that is from tree branches rubbing against the fruit as it grew, so that is OK. What you don't want are open "cuts" or obvious bruises on the fruit, as they will likely turn bad very quickly. 3. Store the pears in a bowl at room temperature until they begin to soften. To hasten ripening, put them in a brown bag and seal it with a clip. (Check each day until they are ripe!) For some added insight, here is a Q&A from www.usapears.com Q: Why do pears sometimes turn brown inside? A: They've become overripe. Don't wait for the round middle part of pear to become soft, or you'll wait too long. Check for slight softness near the stem end, and refrigerate pears after they become ripe.

usapears.com »

Pesto Minestrone Soup - 2 cups coarsely chopped cauliflower (1/2 small head) 1 1/2 cups chopped zucchini (1-2 medium) 3 cans (14.5 oz.) reduced sodium chicken broth 1 16-oz. can diced tomatoes, undrained 1 cup elbow macaroni or small pasta shells 3 cups cooked (1 cup dry makes 3 cups cooked) or 2 cans (15 oz) kidney beans or blackeyes, drained and rinsed 1 cup sliced carrot (1 medium) 1 cup chopped onion (1 medium)/ Pesto- 2 Tbsp. Olive oil 2 cloves garlic 1 cup loosely packed fresh basil leaves OR 1 cup flat (Italian) parsley plus 1 Tsp. dried basil leaves 1 Tbsp. Water

In a 5-6 quart saucepan bring to boil 1/2 cup water, tomatoes, cauliflower, onion and carrots; reduce heat and simmer covered 10 minutes or until vegetables are tender. Add zucchini, beans, broth and pasta. Return to a boil, reduce heat and simmer uncovered 10 minutes. Meanwhile put all pesto ingredients in food processor or blender and process until very finely chopped. Just before serving, remove soup from heat and stir in pesto. Makes 8 servings. An official 5 a Day recipe. Recipe provided by the California Dry Bean Advisory Board. Nutritional analysis per serving: Calories, 218; Fat, 4 g; Cholesterol, 0 mg; Fiber, 7g; Sodium, 270 mg; Percent Calories from Fat, 18%.

Soup recipes »

Register Now