Figuring out shopping plans can be challenging.
We'd like to help!
Click here for a link to our guide, "11 Helpful Questions for Planning your Holiday Gift- Giving."
Please let us know if you have any other ideas or questions after reading the article!

We recommend ordering as early as possible to ensure delivery in time for holiday celebrations.
For any destinations beyond MD, order no later than Dec. 16. For MD, deliveries order no later than Dec 18.
If you get in a jam and need last-minute gifts, please let us know and we will do our best to fulfill your gift orders as quickly as possible.
UPS does not guarantee travel times after December 12.

Many FC readers and customers know we have tried to keep prices steady over the years. However, the fuel charges involved in buying and shipping fruit have increased all of our supply and delivery costs, and hurricane damage to Florida fruit has also caused prices to go up dramatically.

To ensure that we can keep providing our gift service, prices on some gifts will be going up effective Nov. 26th.(mostly on all-fruit boxes and anything with oranges). Most changes will be about 10% higher than current prices. Please take a moment to check out gift options and consider ordering before Thanksgiving to capture the "old" prices and save!

Pictured above is "Holiday Tea Time", one of our newest holiday specials! More gift creations are posted on the "Seasonal Gifts" page of our website, which will be updated weekly.

INGREDIENTS:

• Lettuce leaves
• 2 Oranges, peeled and thinly sliced
• 2/3 c Dried figs (Calimyrna or Black Mission), stems removed and quartered
• 1 Apple or ripe pear, cored and thinly sliced
• 1/2 c Vanilla nonfat yogurt (for Dressing)
• 1/2 t Honey (for Dressing)
• 1/4 t Ground cardamom or cinnamon (for Dressing)
• 1 T Toasted coconut, garnish (for Dressing)

PREPARATION METHOD:
On four individual salad plates, arrange a bed of lettuce leaves.
Place orange slices, fig quarters and apple slices decoratively over lettuce.
For dressing, in a small bowl, stir together yogurt, honey and ground cardamom until blended. Drizzle mixture over salads. Sprinkle coconut over salads for garnish. Makes 4 servings.

NUTRITIONAL INFORMATION (per serving): Calories: 167; Fat: 1 g; Calories from Fat: 6; Cholesterol: 1 mg; Fiber: 5 g; Sodium: 21 mg
Recipe Source: PBH/California Fig Advisory Board

INGREDIENTS:

• 4 Baked russet potatoes (8-10 oz each)
• 1/2 lb Mushrooms (about 2 cups)
• 1/2 c Onion, chopped
• 2 T Olive oil
• 1/2 lb Beef sirloin tip, well trimmed and thinly sliced
• 2 T Dry white wine
• 1 t Dijon-style mustard
• 1/2 t Garlic salt
• Pepper to taste
• 1 t Cornstarch
• 2 T Water
• Minced green onions for garnish

PREPARATION METHOD:
Sauté mushrooms and onion in oil until onions are barely tender. Add beef and saute until medium rare. Add remaining ingredients; cook and stir until thoroughly heated.
Cut or pierce tops of hot potatoes lengthwise; squeeze ends and push toward center to open.
Spoon mushroom mixture over potatoes. Garnish with green onions.
Makes 4 servings.

NUTRITIONAL INFORMATION (per serving):
Calories: 452; Fat: 9 g; Calories from Fat: 19; Cholesterol: 37 mg; Fiber: 6 g; Sodium: 188 mg
Recipe Source: PBH/Washington State Potato Commission

INGREDIENTS:

• 2 c Cranberries, fresh or frozen
• 3 c Pineapple chunks, cut in half
• 1 c Brown sugar
• 1 t Cinnamon
• 1/4 t Nutmeg

PREPARATION METHOD:
Combine all ingredients in a medium saucepan. Bring mixture to a boil and cook just until the cranberries begin to pop, stirring frequently.
Cool slightly. Spoon into bowls and top with frozen yogurt, if desired.
Makes 6 servings.

NUTRITIONAL INFORMATION (per serving): Calories: 192; Fat: 0 g; Calories from Fat: 2; Cholesterol: 0 mg; Fiber: 2 g; Sodium: 12 mg
Recipe Source: PBH/Ocean Spray Cranberries