FRUIT BASKETS FREE GROUND SHIPPING

To help with the economic slump, Rumas fruit and Gift Basket has announced our"fruit baskets free shipping" program. We are offering free shipping for fruit baskets and also free shipping for gift baskets. This is free ground shipping until Dec. 3, 2008. this offer does not include our Fruit of the Month Club and cannot be combined with any other offer. Visit our website www.rumas.com for details of this special free fruit and gift basket special. You may also call us toll free at 1 (800) 252-8282.

Jordan Marsh Blueberry Muffins

Jordan Marsh Blueberry Muffins

• 1/2 cup butter
• 1 cup of sugar
• 2 cups of flour (unsifted)
• 2 eggs
• 1/2 cup of milk
• 2 teaspoons of baking powder
• 1/2 teaspoon of salt
• 2 and 1/2 cups of blueberries
• 2 teaspoons of sugar for the top
• 1 teaspoon of vanilla

(On low speed, cream butter and sugar. Add eggs one at a time; finally beat in vanilla. Add dry ingredients alternately with milk. Add 1/2 cup of mashed blueberries; mix by hand. Fold in remaining berries, coated with flour, sugar and a dash of cinnamon. Grease tops of cupcake tins; line with cupcake papers. Divide batter evenly, sprinkle tops with a little sugar. Bake at 375 for 30 to 35 minutes. The notes say make 12, because 24 makes too small of a muffin.)

Ok back to work now at Ruma Fruit & Gift Basket World.

Cherry Cheesecake Recipe

This amazing Cherry Cheesecake Recipe serves 24 people, and is sure to please the appetites of all your friends and family. One can always go to the Cheesecake Factory, and pick up some amazing Cherry Cheesecake, but you should really try this amazing Cherry Cheesecake Recipe from Ruma's Fruit.

Cherry Cheesecake Recipe Ingredients:
2 Portions of 8 oz Cream Cheese
3/4 Cup Sugar
2 Eggs
1 Teaspoon of Vanilla
Cherry Filling
Vanilla Wafers

Cherry Cheesecake Recipe Baking Instructions:
Take a 2 1/2" tin foil cup and pit in vanilla wafer and 3/4 of the cream cheese mixture. Bake at 375 degrees for about 15 minutes. Spoon on your Cherry Pie Filling to finish this amazing Cherry Cheesecake Recipe.

Sauteed Wild Mushrooms

Wild Mushrooms come in all shapes, sizes, and flavors. See Below.

White Button or Commercial Mushrooms (Used widely in the US.)
Chantarelle Mushrooms
Enoki Mushrooms
Morel Mushrooms
Oyster Mushrooms
Shiitake Mushrooms
Angel Trumpet Mushrooms
Wood-ear Mushrooms
Brown - Italian Mushrooms
Lobster Mushrooms
Bolete and Porcini Mushrooms
Portabella Mushrooms


Ingredients for Sauteing Wild Mushrooms:

1 Tablespoon Olive Oil
1 Pound of Mixed Wild Mushrooms
1 Garlic Clove, minced well
1 Tablespoon Each of Minced Fresh Marjoram and Fresh Chives
1 - 2 Tablespoons of Balsamic Vinegar for tasting
Salt and Ground Black Pepper for tasting

How to Saute Wild Mushrooms:

Choose from a variety of wild mushrooms for excellent flavoring. You can use Chantarelle Mushrooms, Enoki Mushrooms, Morel Mushrooms, Oyster Mushrooms, Shiitake Mushrooms, Angel Trumpet Mushrooms, Wood-ear Mushrooms, Brown - Italian Mushrooms, Lobster Mushrooms, Bolete and Porcini Mushrooms, or Portabella Mushrooms. Feel free to throw in some regular White Button Mushrooms too. Heat oil in a large skillet over high heat. Saute your wild mushrooms for about 4 minutes or until all liquid has evaporated from the mushrooms. Stir in the garlic, herbs and vinegar. Cook for only 30 seconds more. Remove your wild mushrooms from the skillet and place on each serving dish. Add salt and ground black pepper for extra flavoring. Serve on grilled bread or bruschetta.

Grilled Tuscan Steak

Grilled steak can be difficult for some. IE...me. Me and the smoke detector are good friends now. With a different battery, he is not as loud anymore and I sometimes prepare the room by putting on the air condition, placing all fans in the direction of the kitchen, and opening the balcony doors.

For those of you, without a special relationship with your smoke detector, here is a great recipe for Grilled Tuscan Steak.

Ingredients for Grilled Tuscan Steak:
1 Porterhouse Steak - At least 1 1/2 inches thick or a tender cut
1 Teaspoon of black peppercorns, grounded well before use
Extra olive oil, porcini mushroom or herb flavored olive oil
Sauteed wild mushrooms

How to Cook Grilled Tuscan Steak:
Do not use a frozen steak, buy a fresh one. Take the fresh porterhouse steak out of the refrigerator 30 minutes prior to cooking. Rub the ground peppercorns into both sides of the steak. Grab the grill and prepare the charcoal with fragrant hardwoods. Grill your porterhouse steak for 4 to 5 minutes for each side. If grilling rare, only turn the steak once. While the meat is cooking saute the mushrooms on a skillet on the grill. Use stove top if you have a small grill or wait until steak is done. Remove meat and drizzle with olive oil. Wait about 5 minutes before carving your Grilled Tuscan Steak. Waiting to carve your meat with allows the juices to be reabsorbed into the steak. Top your meat with the sauteed mushrooms.

Pasta with a Sun-Dried Tomato Sauce

Ingredients for Pasta with a Sun-Dried Tomato Sauce:
2 Tablespoons of Butter
1 Minced Shallot
2 Garlic Cloves, minced
1 Cup of Heavy Cream
1 Cup of Plum Tomatoes
1 Tablespoon of Minced Fresh Basil
1/4 Cup Oil-Packed Sun-dried Tomatoes
Salt and Pepper for taste
1/2 Pound of Farfalle pasta or another pasta
Fresh Parmesan Cheese

How to Make Pasta with a Sun-Dried Tomato Sauce (Wicked Easy!):
Take your plum tomatoes and peel, chop and remove seeds. Also cut your sun-dried tomatoes into thin strips. At this time, melt the butter in a medium saucepan. Take the shallot and saute it with garlic for 30 seconds or so. Constantly stir during those 30 seconds. Add your cream and tomatoes. Reduce the heat and simmer the pan for about 10 minutes. Stir in your basil, sun-dried tomatoes, salt, and pepper. Keep warm, while you cook your farfalle. Cook al dente if you prefer. Drain well and mix into your sauce. Divide your dish amongst 4 bowls and serve with Parmesan cheese.

Homemade Chicken Soup With Escarole

When you or your loved one is sick, homemade chicken soup always tastes better than canned soup. However when in a pinch, I still go for Campbell's Double Noodle or Chicken Noodle Soup for myself. For those of you that want to take extra in making your chicken soup for a loved one or for a different kind of dinner soup, try our this recipe for Chicken Soup With Escarole.

Ingredients for Making Chicken Soup with Escarole:
5 cups of strong chicken broth, preferably homemade
1 bunch of fresh escarole
8 or 9 ounces of tortellini or pastina
Salt or ground black pepper for tasting
Freshly grated Parmesan cheese

How to Make Chicken Soup with Escarole:
Rinse, trim and cut your escarole in half. Make sure your pasta is fresh or thoroughly thawed. Simmer your chicken broth in a large pot and in a another pot cook escarole in boiling salted water for about 10 minutes. Drain the escarole well and let it cool for a few minutes. Boil your pasta for 3 to 4 minutes or al dente if you prefer. Drain the pasta and add pasta to your chicken broth. Simmer for 2 more minutes. Add salt and paper for taste and serve with light grated Parmesan cheese. Homemade Chicken Soup for all!

Baked Tomatoes with Basil & Parmesan Recipe

Ingredients for Baked Tomatoes with Basil & Parmesan Recipe:
3 large vine-ripe tomatoes
3/4 cup dry bread crumbs, roughly 12 tablespoons
2 garlic cloves, minced finely
1/4 minced herbs, use basil, parsley, or marjoram
3/4 cup of shredded Parmesan or asiago cheese, roughly 12 tablespoons
6 tablespoons of olive oil
For taste, use salt and black ground pepper

How to Make Baked Tomatoes with Basil & Parmesan Recipe:
Cut your tomatoes in half. Preheat your oven to 350 degrees. Place your tomatoes into a baking dish that has been oiled. Place the tomato cut sides upward. Combine all of your other ingredients and sprinkle the mixture over each tomato equally. Bake for 30 minutes or until each is crusty. Your freshly baked tomatoes will soften but will still hold their shape. Baked Tomatoes with Basil & Parmesan can be made as a side dish or chopped into small pieces and served over pasta. You can also add 2 or 3 chopped anchovies for a Neapolitan taste.

Grilled Garlic Bread with Fresh Tomato Relish

Ingredients for Grilled Garlic Bread with Fresh Tomato Relish:
1 pound fresh tomatoes, sliced, peeled with no seeds
1 tablespoon balsamic vinegar
1 tablespoon extra virgin olive oil
1 tablespoon minced fresh basil or oregano leaves
1 small garlic clove, minced
Salt and ground black pepper for taste
Bruschetta or Crostini

How to Make Grilled Garlic Bread with Fresh Tomato Relish:
Take all your ingredients except the bread and mix in a bowl. Marinate your mixture for 30 minutes at room temperature. Grill bruschetta or crostini in the oven or you do not need to grill at all. Spread your fresh tomato relish over your brushetta and serve. This recipe makes 6 servings, but can be spread thinly over 8 or 10 servings. The above picture is of Fresh Tomato Relish on salmon. This recipe can be used with chicken, beef, salmon, bread, and eggplant.

The Fruit Orchard Recipe Blog consists of recipes supplied by employees, friends, and customers of Ruma Fruit & Gift Basket World.

Fresh Mozzarella with Herbs

I love eating fresh mozzarella, and there is nothing better than tomato, basil, fresh mozzarella with salt and pepper. Some people enjoy balsamic vinegar with their fresh mozzarella, but too much balsamic vinegar can ruin the taste for me. A great recipe to try out would be Fresh Mozzarella with Herbs Marinated.

Ingredients for Fresh Mozzarella with Herbs:

1 pound fresh mozzarella, thinly sliced (I get the fresh mozzarella balls at the supremarket, but they have them prepacked too)
2 tablespoons fresh schredded basil leaves
2 tablespoons chopped italian parsley
1/4 cup extra virgin olive oil
salt and ground black pepper for taste
1/2 teaspoon red pepper flakes
Grilled bread or Crostini

How to Make Fresh Mozzarella with Herbs:

Drain the fresh mozzarella and slice each ball very thin or as desired. Overlap the fresh mozzarella cheese slices in a large dish or baking pan. Mix all ingredients to make a paste. Cover each mozzarella slice with the marinade. At this point, cover your dish tightly and put your fresh mozzarella creation into the refrigerator for at least two hours. Create serving sizes with the Crostini and place your marinated fresh mozzarella onto the Crostini. Serves 4 - 6 people. Enjoy!

Stuffed Artichokes Recipe

I am a huge fan of stuffed artichokes. Both my grandmothers boil artichokes and stuff them with real stuffing or bread crumbs. This is one of those recipes that I could never master, and no one can make stuffed artichokes better than my grandmothers. As a kid, I would watch my father peel off the artichokes leaves and carefully scrape them with his teeth. Even as I become an advocate for stuffed artichokes, it took years before I could eat them like my dad. To this day, he will hover over my discarded artichoke leaves and insist there is more meat on them. Of course, this taught me to do a once over on all those artichoke leaves before I had officially given up on finding more delicious artichoke meat on the them. The best part of stuffed artichokes is the artichoke heart filled with stuffing. After all the leaves are eaten and officially inspected by my father for leftovers, I grab a fork and dig into the artichoke heart. This is when the last of the artichoke leaves tend to be have sharp prickled edges and I do not recommend eating those. mmmmmm.... Perhaps I will request stuffed artichokes from my grandmother this Memorial Day Weekend. Most of my dinner requests go unanswered, but sometimes Nana will surprise me and make me one of my favorite meals. For those of you that cannot request stuffed artichokes from my grandmother, I have provided this recipe for you to try out.

Ingredients for Making Stuffed Artichokes:
3 garlic cloves, minced
2 cups seasoned bread crumbs
1/3 cup olive oil
1 1/2 teaspoons salt
1 teaspoon of pepper
1 teaspoon garlic salt or powder
1 teaspoon of onion salt
2 tablespoons freshly grated pecorino cheese
4 cups of water
4 large artichokes

Cooking Instructions for Making Stuffed Artichokes:
OK, let us start by combining all of your ingredients into a large bowl. Put your artichokes and water aside. Pour the water in a pot. Cut off the stems to the artichokes and peel off the first layer of artichoke leaves. The small ones near the bottom to be more specific. Cut off the top part of the artichoke, at least 1/4 inches off. Shake off the excess water and spread artichoke leaves to stuff your ingredient mixture into each set of leaves. place your stuffed artichokes into pot. Cover your artichokes and bring the pot to a boil. After about 5 minutes, you can lower the heat and simmer your stuffed artichokes for about an hour. To check to see if your stuffed artichokes are done, attempt to peel off a leaf and see if it pulls off easily. Serve your stuffed artichokes warm or cold. Warm is always better! Enjoy!

Apple Crisp Recipe

Apple Crisp Recipe

Submitted by
Kelly Curry of Syracuse, NY


• 7 Mac Apples, peeled, cored and sliced
• 4 tspns fresh lemon juice
• 1/2 tspn vanilla
• 1 cup brown sugar
• 1/2 tspn ground cinnamon
• 1 cup rolled oats
• 1/2 cup butter


Preheat oven to 375°F. In a mixing bowl, combine apples, lemon juice, and vanilla. Toss to combine. Layer sliced apples in a 9 x 12 inch baking pan. Combine brown sugar, cinnamon, and oatmeal in a bowl. Cut in butter. Sprinkle sugar mixture over apples. Bake 45 minutes or until topping looks crunchy and apples are tender. Serves 8 people. Serve with whipped cream or vanilla ice cream.

Dandelion Greens with Garlic Recipe

This recipe of delicious dandelion greens serves 4 and can be easily used as a side dish as well.

Ingredients for Dandelion Greens Recipe:
3 tablespoons of pork, chicken, duck, goose, or bacon fat
1 teaspoon of minced garlic
1 1/2 pounds of tender dandelion greens (prepare in small pieces
1/2 cup of stock (chicken, beef, ham, pork, turkey, or duck)
Salt and pepper for tasting
Some people also add hot pepper sauce or pepper vinegar

Cooking Instructions for Dandelion Greens Recipe:
Clean and trim all dandelion greens prior to cooking. Try and cut into small pieces. When you are ready, heat fat into a large pan or skillet, then add garlic while stirring. At this time add the dandelion greens, add stock, and cook partially covered for around 2 minutes. Then uncover the skillet and until the dandelion greens are tender and almost all the liquid has evaporated. This may take up to 3 or 4 minutes depending on the size of the dandelion greens. If your liquid has evaporated before the dandelion greens had time to become tender, add more stock. Then season with salt and pepper. Add more garlic if you prefer or try hot sauce or pepper vinegar. This Dandelion Green Recipe is fantastic and is very easy to make and prepare.

Thank you for visiting the The Fruit Orchard Recipe Blog from Ruma's Fruit & Gift Basket World.

Marinated Shrimp with Lemon and Olives

I recently went to Bertucci's for Mother's Day with my Mom, Aunt, Uncle, and Grandparents. We are very Italian and of course most of us ordered seafood. My mom, aunt, grandmother, and grandfather ordered the shrimp sciampi or Rossini. I went a step further and wanted the lobster and shrimp spaghetti. So when I came across this recipe for Marinated Shrimp with Lemon and Olives I was intrigued. It looks so easy to make. Do I dare cook it myself? Probably not, this is me now. I don't cook. I share and then see if others make it and then invite me over. This works well with my sister. Anyway...here is this delicious Marinated Shrimp Recipe with Lemon and Olives. Enjoy!

Ingredients for Marinated Shrimp with Lemon and Olives:
1 1/2 Pounds of Medium Shrimp
2 Tablespoons Fresh Lemon Juice
1/3 Cup Extra Virgin Olive Oil
1 Large Garlic Clove, Crushed
1 Tablespoon Fresh Minced Parsley
1 Tablespoon Fresh Minced Chives
1/4 Teaspoon Crushed Red Chilies
1/2 Cup Nicoise or Kalamata Olives (Try not to eat prior to cooking!)
1 Lemon, Cut into Slices
Salt and Freshly Ground Black Pepper to Taste

Cooking Instructions for Marinated Shrimp with Lemon and Olives:

Start with a large pot of boiling water. Cook your shrimp for about 2 minutes and then drain them. Peel and devein carefully. Place your shrimp into a large bowl with all of the ingredients minus the salt and pepper into a large bowl. Cover your bowl of shrimp with plastic wrap or tin foil and cool for an hour. For extra marinating, leave your shrimp in the refrigerator overnight. When ready to serve, place onto dish with garnish and lemon slices. Add salt and ground black pepper as needed.

For ordering lobster, fresh from Maine go to Ruma's Fruit & Gift Basket World!

Happy Mother's Day!

Ruma's Fruit & Gift Basket World would like to wish every mom and soon-to-be-moms a very Happy Mother's Day!
Enjoy your day...You deserve it!

The Papayas Are Here! The Papas are Here!

Ruma's Fruit & Gift Basket World is proud to announce that this month's Fruit of the Month Papayas are being shipped out today. For those of you that receive Fruit of the Month shipments from Ruma's Fruit & Gift Basket World, you should be receiving your papayas within 1-3 business days. All Fruit of the Month shipments should be complete by Friday, May 9. If you do not receive your papayas by Friday, please call our Gift Basket Headquarters at (800) 252-8282. Regardless of choosing the Traditional Fruit of the Month Plan or the Deluxe Fruit of the Month Plan, all recipients that are set to receive a box of fruit for the month of May, will receive their papayas by Friday. Stayed tuned for great papaya recipes to follow in the coming days.

Recipe for Cranberry Goodin Pudding

Ingredients for Cranberry Goodin Pudding:
1 Cup Fresh Cranberries
1/4 Cup Sugar
1/2 Cup Sugar (Used at different intervals)
1/4 Cup Chopped Nuts
1 Egg
1/2 Cup Flour
1/4 Cup Butter (Melted)
2 Tablespoons Butter (Melted - Used Later)

Baking Instructions for Cranberry Goodin Pudding:
Grease an 8 inch pie pan and spread cranberries over the bottom. sprinkle with 1/4 cup of sugar. Beat egg well. Add 1/2 cup sugar gradually and beat until thoroughly mixed. Add flour and melted butter to egg and sugar mixture. Beat well and pour over cranberries. Bake your Cranberry Goodin Pudding in 325 degree oven for 45 minutes or until crust is golden brown. This Cranberry Goodin Pudding Recipe serves well with vanilla ice cream or whipped cream. Ruma Fruit suggests trying both!

Old Fashioned Brownie Recipe

Good old fashioned brownies are the best. No one makes them like they used to. Betty Crocker has become a big part of the last few generations, but sometimes you have to look to mom's brownie recipe from when you were a kid. So here you go, the best old fashioned brownie recipe for you and your family.

Ingredients for Old Fashioned Brownie Recipe:
2 Squares of Chocolate
1/3 Cup of Butter
2 Eggs
1 Cup of Sugar
1/2 Cup of Sifted Flour
Dash of Salt
1 Teaspoon Vanilla
1 Cup of Walnuts


How to Make your Old Fashioned Brownies:
Melt the chocolate and then add the butter. Beat the eggs well and then add the 1 cup of sugar. Mix in flour, salt, vanilla until your mixture is really gooey. Spread brownie mixture evenly in a 8 x 10 pan. Add your walnuts to the mixture or place them on top of your brownies in the pan. Bake your Old Fashioned Brownies at 350 degrees for 25 minutes or bake the brownies at 325 degrees for 30 minutes. Let your brownies cool before serving. Depending on size of brownies cut, this recipe will serve 12-20 people.

Cherry Cheesecake Recipe

This amazing Cherry Cheesecake Recipe serves 24 people, and is sure to please the appetites of all your friends and family. One can always go to the Cheesecake Factory, and pick up some amazing Cherry Cheesecake, but you should really try this amazing Cherry Cheesecake Recipe from Ruma's Fruit.

Cherry Cheesecake Recipe Ingredients:
2 Portions of 8 oz Cream Cheese
3/4 Cup Sugar
2 Eggs
1 Teaspoon of Vanilla
Cherry Filling
Vanilla Wafers

Cherry Cheesecake Recipe Baking Instructions:
Take a 2 1/2" tin foil cup and pit in vanilla wafer and 3/4 of the cream cheese mixture. Bake at 375 degrees for about 15 minutes. Spoon on your Cherry Pie Filling to finish this amazing Cherry Cheesecake Recipe.

Lime Pie Recipe for Dummies

For those who do not cook, bake, or even know where the kitchen is, this Lime Pie Recipe is for you.

Ingredients for Lime Pie Recipe for Dummies:
Graham Cracker Crust
1 Pint Vanilla Ice Cream (Vanilla Bean is best!)
1 Package of Lime Jello
1 Small Can of Crushed Pineapple
Whip Cream

How to Make for Lime Pie Recipe for Dummies:
Soften the vanilla ice cream, but make sure it does not melt. Then add your Lime Jello package and your drain your crushed pineapple. Pour all into your graham cracker crust, and then cover as needed with lots of whip cream. Walla! Lime Pie Recipe for Dummies!

For other great recipes, visit Ruma's Fruit & Gift Basket World

No Fail Chocolate Bars Recipe

In only 30 minutes, you too can have No Fail Chocolate Bars. This delicious No Fail Chocolate Bar Recipe serves 10 - 12 people and is perfect to bring to a summer party, Mother's Day, or birthday party.

No Fail Chocolate Bar Ingredients:
14 Double Graham Crackers (Crushed)
6 oz of Chocolate Bits
14 oz can of Condensed Milk
1/2 Cup of Chopped Nuts

No Fail Chocolate Bar Cooking Instructions:
Mix the above ingredients together and spread them into an 8 x 8 inch greased pan of try a 7 x 10 inch greased pan. Preheat the oven to 325 degrees and bake for 30 minutes.

Dirt Cake with Gummy Worms Recipe

Kids love Dirt Cake with Gummy Worms! The laugh and giggle and think its wicked cool. The Dirt Cake Recipe is great for kids parties, birthday parties, summer events, bar-b-ques, pool parties, and family gatherings. Even those over 10 years old get a kick out of this amusing summer dessert. Dirt cake is very easy to make and adding the gummy worms just adds to the fun. So let's get starting and make some delicious Dirt Cake with Gummy Worms.

Dirt Cake Ingredients for our Recipe:
1 Medium size grated Oreos (16 oz)
2 Packs of French Vanilla Pudding
1 Cool Whip container (12 oz)
1 Stick of Margarine
1 Cup Confectionery Sugar
2 Cream Cheese (8 oz each)
3 1/2 Cups of Milk
Lots of Gummy Worms

Dirt Cake Recipe and Instructions:
To create the cream for your Dirt Cake, mix cream cheese, margarine, confectionery sugar, and pudding with 3 1/2 cups of milk. Add your cool ship, then add add the cheese mixture. Layer the chocolate Oreos, then pudding and end with more chocolate Oreos. Find tiny flower pots for single servings and add gummy worms and silk flowers for decoration. Refrigerate your Dirt Cake and Gummy Worms overnight. Serve with tiny trowels for extra Dirt Cake fun!

How to Make Blueberry Beer - Easy Shortcut

During the summer months, all over Maine one is able to go to any bar and find blueberry beer. For those of us in Massachusetts, we are restricted to only a few places. The only place that comes to mind is Boston Beer Works. As much fun as the line outside Fenway is, (especially during a Rex Sox game) I would rather make my own Blueberry Beer. I prefer the famous Watermelon Beer, but I don't have the faintest idea how to make it. I can, however, surmise how to make Blueberry Beer. Get ready, this may be a little confusing.

How to Make Blueberry Beer:
Buy beer. (Sam Adams Summer Ale is the best)
Open beer.
Take a swig or two of the beer.
Drop 10 - 30 blueberries into the bottled beer.
Drink Blueberry Beer.

Recycle, Reduce, Re-Use
is the best way to celebrate Earth Day!

• Recycle plastic, cans, and newspapers whenever possible.
• Reduce your use of electricity and water.
• Turn off the lights when you are not in a room, use a fan instead of an air conditioner.
• Take short showers and turn off the water when you are brushing your teeth.
• Re-use as many of your belongings as you can. An old t-shirt can be used as a rag.
• Re-use the back of computer paper, so that you do not waste a whole side.
  
  Earth Day is for celebrating our planet, and doing our part to keep it clean and healthy for our generation and for future generations to come.

Happy Earth Day!

Sincerely,
The Gift Basket Team

Ruma's Fruit & Gift Basket World

Jordan Marsh Blueberry Muffins

Good Morning! I've got my coffee and a recipe for Jordan Marsh Blueberry Muffins was airmailed over my cubicle onto my desk. I hope someone in blog world will enjoy this recipe. And hopefully someone will make some and bring them to work!

Jordan Marsh Blueberry Muffins

• 1/2 cup butter
• 1 cup of sugar
• 2 cups of flour (unsifted)
• 2 eggs
• 1/2 cup of milk
• 2 teaspoons of baking powder
• 1/2 teaspoon of salt
• 2 and 1/2 cups of blueberries
• 2 teaspoons of sugar for the top
• 1 teaspoon of vanilla

(On low speed, cream butter and sugar. Add eggs one at a time; finally beat in vanilla. Add dry ingredients alternately with milk. Add 1/2 cup of mashed blueberries; mix by hand. Fold in remaining berries, coated with flour, sugar and a dash of cinnamon. Grease tops of cupcake tins; line with cupcake papers. Divide batter evenly, sprinkle tops with a little sugar. Bake at 375 for 30 to 35 minutes. The notes say make 12, because 24 makes too small of a muffin.)

Ok back to work now at Ruma Fruit & Gift Basket World.

Apple Crisp Recipe

Apple Crisp Recipe

Submitted by
Kelly Curry of Syracuse, NY


• 7 Mac Apples, peeled, cored and sliced
• 4 tspns fresh lemon juice
• 1/2 tspn vanilla
• 1 cup brown sugar
• 1/2 tspn ground cinnamon
• 1 cup rolled oats
• 1/2 cup butter


Preheat oven to 375°F. In a mixing bowl, combine apples, lemon juice, and vanilla. Toss to combine. Layer sliced apples in a 9 x 12 inch baking pan. Combine brown sugar, cinnamon, and oatmeal in a bowl. Cut in butter. Sprinkle sugar mixture over apples. Bake 45 minutes or until topping looks crunchy and apples are tender. Serves 8 people. Serve with whipped cream or vanilla ice cream.

Apple Turnover Recipe

Apple Turnovers Using Mac Apples
Submitted by
Susan Karasami of Medford, MA
Apple Turnover Ingredients:• 3 - 5 Mac Apples
• 1 cup of sugar
• 1/2 cup of flour
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1 tbsp butter or margarine
• Puff pastry sheets

Apple Turnover Cooking Instructions:
Cut Mac apples into small cubes and mix all ingredients into a large bowl. Take the pastry sheets and cut each one into 3 sections. Apply the apple mix into each pastry slice and create a triangle and use a fork to press the turnovers closed. Set oven temperature to 400°F. Allow 8 - 10 minutes bake time or until turnovers are golden brown. Apply icing as needed. For the icing: Mix confectionery sugar, milk, 1 tsp vanilla, 1 tsp butter until the icing is creamy.
Mac Apples are available at Ruma's Fruit & Gift Basket World.

A Family Produce Business

About Ruma's Fruit & Produce
Since 1900, Ruma's has provided thousands of individuals and businesses throughout America with the finest and the freshest fruits available anywhere. Over 50 years ago, we designed our first fruit and gift baskets to rave reviews from our customers and recipients. Our gift baskets are overflowing with the finest chocolates, imported cheeses, cookies, biscuits, wines and delicious fresh fruit.

As good as our baskets look; we know the secret to your satisfaction is in the eating. That’s why we still hand selecting every piece of fruit for superior quality and taste. Then we personally pack each basket to order. You can be sure that this constant attention to quality from the moment your order is received until it is carefully packaged for delivery results in the best looking and the best tasting gift available anywhere. We guarantee it.

Whether you need one basket or one hundred, simply look through our catalog or give us a call. We'll help you pick the perfect gift basket, fruit basket, or create one for you on the spot. Special requests are never a problem. Give the Gift of Ruma's to someone special today.

Satisfaction Guaranteed or Your Money Back
We take pride in our work and set high standards for ourselves. We strive for perfection with every handcrafted fruit and gift basket we create. Our number one priority is you, our customer. So, if you are not 100% satisfied with your order, we'll replace it free or refund your money.

A Family Tradition
When Giacomo Ruma arrived in the United States from Sicily in late 1900, he had to find a way to support himself and send money back home to his wife and family. He decided to sell fruit and vegetables and did so from a pushcart in the Haymarket square section of Boston.

When his sons, Domenic and Joseph were old enough they joined the business until they were delivering produce to many of the finest restaurant and institutions in the city of Boston. Eventually they rented a small store and bought a truck with which to make these deliveries. Dom and Joe would get up at three in the morning, go to the market and buy the produce that was needed for the day. Then one or both of them would set out in the truck to make the deliveries.

Dom’s son, Jim, graduated from Holy Cross College in 1963 and joined the navy afterwards. He then came back to Boston in the mid sixties to help his father and uncle in the family business.

All fresh produce came into Boston by train and truck and was delivered to the New England Produce Center. The NEPC was originally located in Boston but it was decided that more space was needed and the produce center moved to Chelsea, Massachusetts in 1969. Ruma Fruit decided that their company needed to make the move to be closer to the produce center and did so in 1970.

By this time Ruma Fruit & Produce was delivering fruits and vegetables to most of the local colleges. We were delivering to Harvad University,Boston College,Tufts University and most of the major Colleges and Universities inthe New England ares as well as many of the finest restaurants in the city includingThe Marliave and Jacob Wirths.

At one point, a customer asked Ruma's to design and make fruit baskets as Christmas gifts for one of their customers. Thus was born the fruit and gift basket division of Ruma’s. In 1986 Jim’s son, Mark, came into the business to help out and has remained as a vital part of the organization. He is carrying out the family tradition as the fourth generation to be involved in the fruit and produce business.

The company has grown under the leadership of Jim and Mark to where Ruma’s fruit and gift baskets are delivered nationwide as well as locally. Times have changed and technology has altered all businesses but Ruma’s has attempted to keep up with the times and maintain the personal touch. Ruma’s now offers online ordering through our own web site but we still offer our customers the opportunity to talk to a sales consultant and to design their own baskets if they choose to do so.

Carmelized Mango Slices with Ice Cream & FIRE! - Use Fire Extinguisher if Needed

Ok... so you've eaten 5 mangos every day for lunch this week, and you used 2 lbs of mangos for your Mango Chutney Recipe last night. Now its time for something a little sweeter. Lets use the last of the Mangos from your Fruit of the Month Club and make some Caramelized Mango Slices with Ice Cream.

Caramelized Mango Slices with Ice Cream

Ingredients:
Ripe mango, about 1 pound
1 tablespoon butter
1 tablespoon brown sugar
1 tablespoon lime or lemon juice
2 tablespoons orange liqueur
2 tablespoons rum
2 large scoops vanilla, strawberry, or lemon ice cream (vanilla bean is best)
Slice of lime or lemon

Cooking Instructions:
Cut your mango in half and peel. Cut each half into long slices that would be enough for 2 servings. Grab a large heavy skillet (9 inch if possible) and heat your butter over low heat. Add your brown sugar and lime juice to the pan and stir. Add your mango slices next and shake pan a little until your mango is soft and somewhat plump. This could take 2-4 minutes depending on the mango ripeness.

Now get your fire extinguisher ready:
Add the rum and liqueur and tilt the pan to flame. (This is why you need the big, thick pan.) So shake your stuff like Emeril and Wolfgang Puck do on their Gourmet Chef Shows until the flame dies out. Grab two dessert plates immediately and scoop your ice cream on each. Throw some lime down and serve right away.

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When I first saw this recipe, I was like "WOW...this looks really good."
I kept reading and got scared at the whole "Add liqueur and rum and tilt pan to flame." FLAME! Are you kidding me? You want me to purposely make a fire in my kitchen? As it is, I can make the smoke detector go off without doing it on purpose. Then I thought that it would be wrong to share a bland mango recipe, when this one is so good. My new rule for posting recipes will be to assume that my readers can cook even when I can't. (However if you are like me and only eat the good recipes, I suggest having a fire extinguisher handy if you decide to try this one out.)

Mango Chutney Recipe

Ingredients:
1/4 cup paked brown sugar, light or dark
1/4 cup sherry
1/4 cup distilled white vinegar
1/4 cup raisins, golden or dark
5 whole cloves
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup (1 small) finely chopped onion
1 large or 2 medium (1 1/2 pounds) firm-ripe mangos, cut in small cubes or coarsely chopped to equal about 2 cups
2 tablespoons lime or lemon juice

Cooking Instructions:
1. Add all the ingredients except the mangos and lime juice into a medium size pan. Make sure you use a non-aluminum pan. Bring to a boil then reduce the heat and simmer for about 5 minutes.

2. Add the mangos and simmer/stir for another 5 mintues or until sause is a thick paste. Once thick, remove from heat and add lime juice. Place in a serving dish and cool for about 2 hours. Chill in refridgerator if necessary.

As stated in my previous blogs, April is the Mango month for Ruma's Fruit of the Month Club. So now that you have your mangos, what will do with them? You can take one to lunch everyday...a mango late night snack perhaps? 5-6 days of eating your mangos plain isn't very appetizing. Neither is dipping them in chocolate or cutting them in cute little shapes like a gourmet chef on one of those psycho cooking shows. (You know the chef tv shows that make 10 new chefs make a 7 course meal in the standard 30 minute sitcom time.)

Anywho...I love Indian food and I saw a recipe for Mango Chutney. Personally I always order Chicken Tikka Masala when I go out to eat, but Mango Chutney Recipe is fast becoming a favorite by me and my friends. Mango Chutney is great to put on beef, chicken, duck, turkey, and shrimp. I like it best with beef. I know its easier to buy Patak's Mango Chutney in a bottle at the supermarket, but that can get expensive. Also not many grocery stores carry those gourmet cooking sauces. In fact, some supermarkets don't even have an International Aisle at all! So of course we can't rely on the ready made option as much as we would like to. So I have found this great Mango Chutney Recipe and I hope that you and your family enjoy it. Enjoy!

The Mangos are Coming! The Mangos are Coming!

Attention all of our Fruit of the Month Customers



Ruma's Fruit will be sending our our Heavenly Exotic Mangos starting on Monday, April 7, 2008. If you are a Traditional Club or Deluxe Club Member, you will receive your April Mangos beginning Tuesday and all members will receive their Fruit of the Month selections by Thursday. All of our Fruit of the Month selections are shipped directly from Ruma's Fruit headquarters in Everett, MA. Depending on your recipient address, your April Mangos will arrive within 1 - 3 days. For those of you that would like to know more about our Fruit of the Month Clubs and Plans, please visit our website at www.RumasFruit.com

Mark the fruit guy

Granny Smith tuna fish salad 1 6 oz. can of tuna fish 2 fresh Granny Smith apples

cut up apples with skins on the into bite size pices mix in with tuna fish salad for a tanny

flavor .... hmm hmmmm good !!!