Fruit Recipes and Fruit Information and Tips for Fruit     Food Fun and Facts


Recipes for Fruit and Fruit Information


Baked Apples

Banana Butterscotch Recipe

Banana Fruit Bread Recipe

Banberry Tarts

Christmas Wreath Salad

Club Fruit Plate

Cranberry Orange Relish

Crunchy Blueberry Pie

Crystal Apples

Fresh Fruit Cream Cheese Pie

Fried Bananas

Frozen Fruit Salad


Fruit Compote

Fruit Delight

Fruit Dip
Italian Fruit Salad

Molded Cranberry Salad

One Cup Salad

Orange Cream in Orange Cups

Orange and Sweet Onion Salad

Quince

Simple Fruit Salad

Strawberry Rhubarb Bread Pudding
   
Apples
Good apples for eating fresh are: Macintosh, Macoun, Red & Golden Delicious, Cortland.   Choose  firm, well shaped apples without bruises..
Small quantities of apples should be stored in a plastic bag in the refrigerator. Be sure that there are some air holes in the bag to keep the apples from mushing.  If you have large quantities of apples, store in a dark, cool place such as a cellar or root cellar.


Some Nutrition Facts of an Orange:
1 orange has 80 Calories
7 Grams of Fiber
14 grams of Sugar
1 Gram of Protein

An orange has 2% of your daily Vitamin A needs
6% of your Daily Calcium Needs
130% of your Daily Vitamin C Needs
2% of your Daily Iron Needs

Duncan Grapefruit- October to May
Large, pale yellow color, tinged with russet. Thin skin.  Lots of seeds but Gives good juice yield.

Seedless Grapefruit-November through June
Yellow skin, small medium size.
Usually under 8 seeds and easy to cut and serve.

Pink Seedless Grapefruit- October- May
Similar to the March seedless grapefruit.
The pink meat enhances its appearance.


Varieties of Oranges

Early and Mid Season Oranges
Navel Oranges-November through January
Extra large fruit, usually seedless. Peels and sections easily.

Hamlin Orange-October through December
A juice medium size juice orange, with thin skin and usually seedless.

Pineapple Orange-December through February
Medium to Large Size. Sweet and juicy with some seeds. Deep Orange Color.

Late Oranges
Valencia Orange -March through July
Large, deep orange color with smooth thin skin, mostly seedless but never more than 6 seeds

Temple Orange-January to March
Small, deep orange with oval shape.
Has pebbly skin with a few seeds. Peels and sections easily. A rich flavor all its own.

Murcott Orange-February to April
Great Orange for Eating- Sweet and Juicy.

Tangelo-December to March
A cross between the tangerine and grapefruit.
Sweet and easy to peel and sections easily.

Tangerine- December to February
Small to Medium size with a few seeds.
Rich sweet flavor, spicy aroma.


  5 A Day, the Color Way
EAT YOUR COLORS TO STAY HEALTHY AND FIT!
It’s important to get a colorful variety of fruits and vegetables into your diet every day! Why? Because colorful fruits and vegetables provide the wide range of vitamins, minerals, and phytochemicals your body needs to maintain good health and energy levels.
 
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