Organic Blueberry Plum Galette


Our brunch-worthy fruit galette

Have you ever wanted to bake one of those gorgeous fruit galettes you find in the bakery case?  Well now you can with this cheater short cut.  This fruit galette is Sunday Brunch- worthy.  Using organic fruit from our FruitShare (of course), we created this beauty and you can too.  Inspired by food network’s Sunny Anderson.

One of the joys of this recipe is that it is easily adapted to whatever summer fruit is in season.  With our organic fruit delivery, FruitShare strives to help you eat with the seasons and so we love the adaptability of this recipe.  Start with plums and blueberries now, with a later fruit delivery try Colorado peaches, and in the fall–give apples a try.


1 disk refrigerated pie dough (here you can even go gluten free!)

1/4 cup fig jam (or another jam of your choice-plum, blueberry, blackberry)

1 organic egg

1/4 cup organic cane sugar

Organic Plums (approx 4-5)

Organic blueberries

splash of vanilla/ 2 Tbs butter (optional)

1 cup organic cream or coconut cream for dairy free option, 1 tsp vanilla and sugar to taste (optional for making whipped cream)


Let dough soften at room temperature while oven is preheating to 425 degrees.  Line a baking sheet with parchment paper.  Next lay the pie crust on the parchment paper. Lightly saute plums or stone fruit in butter, add a splash of vanilla (this step is optional but makes the plums very flavorful). Spread jam on the pie crust leaving approximately a  2 inch clean border. Next layer organic plums and blueberries on crust and fold up the pie crust edge.  Whisk egg with 1 Tbs of water and brush onto dough.  Then sprinkle with sugar.  Depending upon the sweetness of plums you may also wish to sprinkle sugar over the fruit itself too. Bake at 425 until bubbly and crust is golden brown.  Approximately 35-40 minutes.  Top with whipped cream, ice cream or coconut whipped cream.

Next enjoy and share with friends.  Oh, and also act like this is nothing and you bake this type of thing all the time…

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Organic Blueberry Summer Salad


This easy summer salad takes healthy clean-eating up to the next level.  Garden fresh arugula combined with nutty red quinoa and our freshest organic blueberries make for a perfect summer dish.


FruitShare™ organic blueberries arrive fresh from the grower and are packed with flavor and powerful anti-oxidant cancer fighting properties.  And we love them just for the taste!  Quinoa adds essential protein to your diet.  While cooked like a grain, quinoa  is technically a seed.  Arugula is a cruciferous vegetable related to kale.  Arugula adds not only fiber and disease fighting properties associated with eating fresh fruits and vegetables daily—but most especially a wonderful tangy taste.  Including walnuts (optional)  adds additional healthy fat and protein.


4 cups organic arugula (fresh cut from the garden is ideal!)

1 cup cooked organic quinoa

1 organic yellow pepper—diced

1 cup FruitShare fresh organic blueberries

2-3 organic green onions

1 handful of organic walnuts (optional)


1 shallot finely diced

olive oil

balsamic vinegar

1/8 cup organic blueberries—muddled


maple syrup to taste (the real stuff of course!)

Strain and rinse 1/2 cup red quinoa.  Add to sauce pan with 1 cup water, bring to a boil, then cover and simmer until water has been absorbed.  Allow to cool or place in the fridge if time allows.  Meanwhile, wash and spin arugula greens and place in a bowl.  Add diced yellow pepper, green onions, blueberries.  Add quinoa and dress salad with blueberry vinaigrette dressing (below) or vinaigrette of your choice.  Enjoy fresh.

Blueberry Vinaigrette Dressing:

Mix oil and vinegar in an approximate 3 to 1 oil to vinegar ratio. Add shallot, muddled blueberries, salt, pepper and maple syrup to taste.

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We love Stone Fruits: Organic Plum Torte


FruitShare-organic-flavorosa pluot-400x320

Like summer, the stone fruit season is fast and furious.  From the moment the mercury climbs we start salivating for the sweet taste of peaches, nectarines, pluots, and plums.  Great for snacking, baking, and even grilling we can’t get enough of the flavors of summer.  Below is our take on a plum cake by Marian Burros that was published for years in the New York Times recipe section.  The hint of lemon and the sweet taste of plums sing in this recipe.  We loved it so much and it was so simple.  This recipe can easily be adjusted for peaches, nectarines, cherries, and even rhubarb!  We have also included our recommendations for making it gluten free. And of course, all of our ingredients including the plums (from, are 100% organic!  Enjoy.

3/4 cup organic sugar

1/2 cup organic butter (bakers use unsalted but we used salted and it was just fine)

1 cup organic flour (**gluten free substitute 1/2 cup almond flour, 1/2 cup gluten free blend flour, and 1 tsp xanthan gum)

1 tsp baking powder

1 pinch of salt

1 tsp lemon zest

2 organic eggs

4-8 halved and pitted plums (or pluots, nectarines, peaches, or 1 1/2 cups rhubarb diced)

1T sugar for sprinkling on top

cinnamon to taste

Cream sugar and butter in a bowl.  Add flour, baking powder, salt, eggs, lemon zest, and beat well.  Spoon batter into a spring form pan.  Place the halved pitted plums skin side up on top of the batter.  Sprinkle with 1 T sugar and cinnamon as desired.  Bake at 350 for approx. 50-60 minutes.  Cool, sprinkle with powdered sugar, serve plain or with fresh whipped cream.

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FruitShare's Organic Plum Torte







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The Secret Ingredient to Amazing Baked Apples








Fall is apple season and nothing compares to the flavor of our organic Honeycrisp baked apples!  These apples are so easy and use only whole foods and natural ingredients that they are a winner for the whole family.  Serve as a snack, dessert, or breakfast!

Start with your favorite FruitShare organic apples, then simply follow the steps below.









1.) Wash apples and cut out most of the core to make a cavity in each apple (do not core the apple completely as you will loose the juice when baking!)

2.) Next using a knife, peel a 1″-2″ piece of ginger root and grate into very fine pieces.  We use a micro grader for this!

3.) Finally add a 1/2 tsp of honey—local if you have it—to each apple and a pinch of grated ginger (more if you love ginger!)








4.) Bake at 350 until soft (45-60 min).  Sprinkle with cinamin and rolled oats or nuts if preffered.  If not dairy free top with plain greek yogurt–Yum!



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Five Things You Didn’t Know about Satsumas

Satsuma Mandarins & Clementines organic fruit delivery from FruitShare.comSatsumas. They can be a bit of a mystery if you’ve never had one. And if you have had one, well, then you know that they are small citrus fruits very similar to a clementine, only with a sweeter flavor. And because we think satsumas are an under-appreciated fruit, we wanted to give them some time in the limelight (so to speak).

Here are five things you didn’t know about satsumas.

1. The name “satsuma” comes from the province in Japan where satsumas where they were originally grown, beginning in the 16th century.

2. Satsumas are a traditional holiday treat in England, where they are often given and received as gifts, and put into children’s stockings for Christmas.

3. Satsumas are a variety of mandarin orange, as are tangerines and clementines. Some believe that mandarins were actually the “original orange” and all other varieties eventually derived from it.

4. The first time mandarins were imported to the West was in 1805, when they arrived in England. They quickly gained popularity in Italy and the Mediterranean, but America was later to the party with the first imports arriving in the 1840s.

5. Satsumas are more tolerant of cold weather than most citrus trees.

Our satsumas are 100% organic, and we think they’re they best-tasting satsuma mandarins around (and we’re not biased at all!). Throughout the early winter months, these citrus fruits bring a bright, fresh scent and flavor to your home that is reminiscent of sunshine.

Get your fill of satsumas by ordering from FruitShare, and we’ll deliver them directly to you. We have a popular 10-pound box (about 50 satsumas – trust us, you’ll eat them faster than you think!), a 5-pound box perfect for organic fruit gifts (about 25 satsumas), and for those who want both clementines and satsumas we have a 10-pound box.

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Clementine Cake Recipe

Clementines from FruitShareWhat could be better than a simple-to-make cake that will seem like you slaved for hours in the kitchen and impress everyone at the next post luck? Nothing, of course. This Clementine Cake recipe is one of the best we’ve found, because it is so easy and delicious. It is super moist and dense, and seems to even get better after a few days so you can make it in advance of a party or special dinner.

Clementine Cake Recipe

3 medium-sized clementines
6 large eggs
1 cup white sugar
 1 1/4 cups ground almonds
1 teaspoon baking powder 

Place clementines in a pan with cold water; boil and cook for 2 hours. Drain and cool. Cut each clementine in half and remove the pips. Place clementines in a food processor and blend. Preheat oven to 375ºF. Butter and line an 8-inch Springform tin. Add the rest of the ingredients to the food processor and mix (or beat eggs by hand, adding sugar, almonds and baking powder, mixing well and then adding the pulped oranges). Pour the batter into the prepared tin and bake for one hour or until a skewer comes out clean. At about 40 minutes of baking, you may need to cover the cake with foil to prevent the top from burning. Remove the cake from the oven and cool in the tin before removing it.
Adapted from

See? That may be the simplest clementine cake recipe ever. Bonus – it tastes just as good, if not better, a day or two after you bake it. Making the clementine cake with FruitShare’s clementines is an excellent way to bring out the flavor in a festive and relatively healthy dessert. That is, of course, if you can set some aside before they’re all eaten up.

Do you have a favorite clementine cake recipe? Share it in the comments.

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The Health Benefits of Grapefruit

Health Benefits of GrapefruitNot only are they delicious, but there are a number of health benefits of grapefruit. While oranges get a lot of credit for containing vitamin C, grapefruit actually has more vitamin C per fruit. If you eat one grapefruit, it will clock in at just over 100 calories, and you’ll also get more than 125% of your recommended daily intake of vitamin C. During this cold and flu season, that is certainly a big benefit of grapefruit, since vitamin C helps support your immune system and heart health.

Another health benefit of grapefruit is the vitamin A that it contains. While you enjoy that juicy grapefruit, you’re feeding your body nearly 60% of your recommended daily value of vitamin A, which supports healthy teeth and bones, vision, skin and mucous membranes (which need to be healthy to fight off those colds!).

Our deep pink Rio Star grapefruit has another benefit: antioxidants. Lycopene is one of the main antioxidants found in grapefruit, and it also gives the fruit its rich pink color. This antioxidant helps fight free radicals that damage your cells, and is thought to work against tumor growth. Grapefruit also contains limonoids, which are antioxidants that help inhibit tumor formation and are considered helpful in fighting cancers of the skin, lung, stomach, breast and colon.

And of course, FruitShare’s grapefruit is organic, meaning you can enjoy all the deliciousness and health benefits of grapefruit without ingesting pesticides and other chemicals. Our Rio Star grapefruit is so sweet that you don’t need to add extra sugar, which is another nice health benefit of grapefruit. They are incredibly juicy with a sweet-tart flavor, making them an excellent snack or part of a balanced breakfast.

With our handy “How to Eat a Grapefruit” post, you can quickly get down to the business of enjoying the taste and benefits of grapefruit.

For the ultimate in convenience, order a box of Rio Star grapefruit from FruitShare, and we’ll deliver it directly to your door so you can easily get all the delicious health benefits of grapefruit.

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