Monthly Archives: June 2011

Win $25 For Your Best Recipe

The  FruitShare Best Recipe Contest has been extended. Submit your favorite summertime fruit recipe for your chance to win a $25 FruitShare gift certificate, an organic cotton FruitShare t-shirt, and will be featured on the FruitShare website! We will accept recipe submissions until Friday, July 8th. Then, you choose the best recipe by voting for the recipe that looks best. Voting will be open until Friday, July 15th.

Submit your recipe in the comments section below, or send it in an email to Then tell your friends and family to vote for your recipe, so you can win a $25 gift certificate and a t-shirt, and be featured on FruitShare’s Featured Recipes page!


Filed under Contests, Organic Fruit, Recipe

FruitShare’s Best Recipe Contest Now Open!

For this month’s contest, FruitShare wants to hear your favorite recipes! Tell us your favorite fruit recipe and you could win a $25 gift certificate for FruitShare and have your recipe posted on the Featured Recipes page of our website. Whether your best recipe is a pie, a smoothie, or something on the grill, we want to hear your go-to recipe for summertime.

You’ll have until Friday, July 1st, to enter your best recipe in the contest. After that, you’ll be the judge! Voting for the best recipe will be open until July 8th. The recipe with the most votes will win a $25 gift certificate for FruitShare plus a place of honor on our website.

Break out your cookbooks and recipe cards! Submit your recipe by commenting on this post or emailing your entry to

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Filed under Contests, Our Fruit

June Health Checklist

In the Washington Post’s monthly Lean & Fit newsletter, there is a section called The Checklist. It has tips tailored for each month’s challenges and advantages which are great reminders for easy ways to stay healthy. Here’s a slightly adapted version of this month’s Checklist:

Cool Beans

Head to the farmer’s market in search of green beans and cucumbers through the end of June and into July. Green beans are related to legumes, which means they have more fiber and protein than other green veggies, and are also a good source of vitamin C. They are great for snacking on during hot weather. While cucumber have a smaller variety of nutrients, a serving does offer 25% of your daily recommended value of vitamin K. Cucumbers’ main attraction is that they are 95% water, making them a great way to stay hydrated and to feel fuller.

Watch the weather

Summer can spawn some nasty storms, as we have already seen across the country this spring. Have a plan for bad weather, and it could be a good idea to have an emergency kit stored somewhere safe. Some things to include are: water, food, medication, clothes, blankets, sanitation supplies, flashlights and tools, important family documents, and a first-aid kit.

Slather on the sunscreen

The red lobster look is not a style statement. Plus, sunburn is painful and dangerous to your health, possibly causing skin cancer in the future. Put on sunscreen daily. If you are outdoors a lot, use SPF 30 or higher, making sure to re-apply every 2 or 3 hours. Make sure your sunscreen is broad spectrum, protecting you from both UVA and UVB rays. If you work indoors all day, you can simply apply a moisturizer with SPF 15. You should wear sunscreen every day, even if it’s cloudy, to protect yourself from harmful radiation.

Adjust your exercise

Exercising outside in the middle of the afternoon can be dangerous to your health. Try waiting out the hottest part of the day, taking your jog or walk in the evening after the air has cooled. Morning exercise is also great for early-risers. If you must exercise during the hottest part of the day, take precautions to stay safe from the heat. Drink plenty of water, wear lightweight and light-colored clothing, and pay attention to your body’s signals.

For the full checklist, click here.

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How The Diet Mentality Can Be Destructive

The word “diet” can often be considered a dirty word. While many of us are constantly trying to lose weight, diet foods or healthy foods often seem less appetizing than that bowl of ice cream or a bag of salty chips. A new study from Yale University explores the link between our perceptions of food and the level of satisfaction we get from it. It finds that if the food we eat is perceived as indulgent or unhealthy, we actually feel fuller after eating than if we see our food as healthy or diet-related. There is an actual measurable difference in the level of the hormone that tells us we are hungry when we anticipate unhealthy vs. healthy foods – even if the foods are, in reality, identical.

What does that mean for your eating habits? It may be enough to simply be aware of the power of your perceptions. If, psychologically, you are thinking about dieting and health food, you may not feel as satisfied after eating, even if you are full. Try to see your healthy choices in a different light. For example, fresh organic fruit from FruitShare is undoubtedly super healthy. But instead of perceiving fruit as a diet food, try to think of it as an indulgence. All that naturally-occurring sugar and juicy goodness is a treat for your taste buds and for your body. Clinical psychologist and lead author of the study Alia Crum says, “People should still work to eat healthy, but do so in a mindset of indulgence.” To do this, it is enough to simply believe that a food will fulfill all of your nutritional and hunger needs.

Dieting can be difficult enough without feeling hungry or under-fed. Think about your food and appreciate its goodness rather than resenting “diet food.” You can also make true indulgences more healthful by adding fresh fruit; top your ice cream with sliced nectarines, or make a blueberry pie from scratch with Lou’s superblues. Making your food fun and delicious can set you on the path to a healthy weight.


Filed under Health & Wellness, Our Fruit

Summer Flavor

Here at FruitShare, we look forward to summer as the prime time for delicious organic fruit. Summer brings blueberries, cherries and Colorado peaches, plus nectarines, plums, grapes, pluots, and many varieties of peaches. What’s your favorite summer flavor?

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Filed under Organic Fruit, Our Fruit

USDA Announces MyPlate

The USDA has replaced the well-known but little-understood Food Pyramid with a new icon called MyPlate. The new graphic seems much easier to understand and use in everyday life, with sections of a plate set aside for each food group. Fruits and vegetables should make up half of your plate, while the little circle for dairy foods represents a glass of milk. The new representation of a plate of food reflects the need for the American diet to shift toward more fruits and vegetables in order to help curb the strong trend toward obesity.


What do you think of the new MyPlate graphic? Will it be a more helpful guideline than the Food Pyramid?

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Hawaii School District Cooking From Scratch

Hawaii’s school district is making strides in the right direction when it comes to school food. As the 10th-largest and only state-wide school system in the U.S., Hawaii serves over 100,000 meals to students daily. Currently, 10 meals are made from scratch out of the 25-meal monthly cycle. By August of this year, 15 of the 25 monthly meals will be made from scratch. Directer of the school food services branch Glenna Owens says, “the mission is to have less processed food and use basic ingredients instead of opening up a box and heating up something.”

This is a great move for kids in Hawaii. Most of school food currently being served to students is highly processed, with high levels of fat, sugar and sodium. Making fresh food from scratch allows meals to be healthier with more nutrients, and cuts down the levels of unhealthy things that contribute to childhood obesity.

Making food from scratch for school lunches is a challenge. Cutting fresh vegetables for hundreds of children and cooking everything just right is a task that requires extra training for lunchroom workers. It is also more labor-intensive than reheating frozen chicken nuggets or pizza. But it is certainly worth the time and effort. As the incidences of obesity continue to rise, it is important for the food children see in the cafeteria to reflect the education about nutrition that they see in the classroom.

Hawaii’s school district is a great example. Although some meals will still be processed, open-and-reheat meals, over half of the monthly meals will be cooked from scratch. Other school districts should certainly take note and learn from Hawaii’s example.

For more information, check out Fooducate’s blog on this subject.

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