May 26, 2015
Adapted from INGREDIENTS 3 cups peaches and apricots, pitted, and sliced (enough to cover the surface of the tart) 1–2 tablespoons jam or marmalade-apricot, peach, lemon, or orange 1 ½ cups graham crackers, crushed (about 8–10 graham crackers) 2 tablespoons plus ¼ cup sugar 6...
April 27, 2015
INGREDIENTS 3 medium avocados, ripe 1 medium mango, ripe 1 jalapeno or habanero pepper 1–2 scallions (white and tender; yellow-green parts only) Juice of one lime Salt to taste PREPARATION Slice avocado in half. Discard pit and scoop out flesh into a bowl. Mash with a fork until mostly smooth. Cut...
March 24, 2015
Adapted from Vegetarian Cooking for Everyone INGREDIENTS For the crust: ½ cup almonds, pecans, or walnuts ¾ cup whole-wheat flour or white pastry flour ½ teaspoon salt 3 tablespoons brown sugar 5 tablespoons cold butter, cut into small pieces ½ teaspoon almond extract mixed with 2 tablespoons...
February 24, 2015
Courtesy of Delilah’s Farm INGREDIENTS 1 grapefruit, peeled and sectioned 1 kiwi, peeled and cut into ¼-inch slices 2 cups lettuce, torn or chopped into bite-sized pieces 2 tablespoons olive oil or any nut oil 1 tablespoon red wine vinegar 1 teaspoon Dijon mustard 1 teaspoon honey 2 tablespoons...
January 27, 2015
INGREDIENTS 1 banana Butter PREPARATION Peel banana and cut in half along horizontal axis. Heat a skillet large enough for the banana slices, and add a pat of butter. When the butter begins to bubble, add the banana slices. Keeping heat medium-low, cook banana slices until they begin to brown,...
January 7, 2015
By Bridget Meigs INGREDIENTS Salad: 1 large fennel bulb, trimmed (optional: reserve a few fronds to add) 1 large ripe pear 1 grapefruit 1/2 cup pecans, roughly chopped Honey mustard dressing: 1 tablespoon wholegrain mustard 1 tablespoon Dijon mustard 1 tablespoon runny honey 1/3 cup fresh...
December 2, 2014
Recipe by Tanya Milosevich INGREDIENTS 1–2 blood oranges 1–2 navel oranges 1–2 satsumas 2–4 tablespoons extra virgin olive oil 1–2 tablespoons balsamic vinegar, preferably aged Salt and pepper 1/2–1 cup salt-cured black olives, chopped (optional) Romaine lettuce heart leaves PREPARATION Supreme...
November 10, 2014
Recipe courtesy of Delilah’s Farm INGREDIENTS 1 cup kuri squash, peeled and cut into 1-inch cubes 1 tablespoon olive oil Salt and pepper 1 persimmon, peeled and cut into 1/2-inch-thick wedges 2–3 cups lettuce, washed, dried, and torn into bite-sized pieces 1–2 tablespoons pomegranate seeds...
October 11, 2014
SANTA ROSA, CA—Marie Seppa knows her way around a canner. A spry 92-year-old with bright blue eyes, Marie has been canning since she was a child growing up on a farm in Eastern Oregon in the 1920s. Her specialty: pears. “All pears can, but I love Bartletts,” says Marie. In nearly 60 years of...
How to make stone fruit jams and butters
June 25, 2014
One of the best ways to preserve the flavors of summer is by making jams and fruit butters. There’s something wonderful about a fresh apricot jam sandwich come December. Or use it to make thumbprint cookies for the end of the year holidays. Jams are generally crushed or chopped fruit with sugar...


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The FruitGuys Magazine is your source for workplace culture, trends, and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.