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We're the Fruit Experts®! In-store, on the phone and throughout the website; we know fruit and that's a fact. Whether it's a holiday, a birthday or even just a Tuesday – Make life a little sweeter™.
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The freshest fruit, the largest variety of dipped fruit, the highest quality products and a mission defined by three simple words: to WOW you®. Our Fruit Experts® can make any occasion special, including yours.
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Seven days a week! Delivery or pick-up, we're here when you need us. With over ten years servicing same-day orders, we are Edible Arrangements and we are the Fruit Experts®.
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We're the Fruit Experts®; fruit is our passion, our heritage and our future.
You can use almost any fruit that can be dried in your fruit-pourri. Try using fresh-picked orchard apples in the fall, Anjou pears in the winter, and golden pineapple in the summer. You can also use the peels of fragrant citrus fruits like oranges, lemons and limes.
| There’s nothing quite like the smell of fresh fruit, particularly if that fruit is perfectly ripe and in-season. One great way to capture the scent of your favorite seasonal fruit all year-round is to make your own potpourri… or as we like to say, “fruit-pourri.” |
The first step is to dry the fruit. Preheat your oven to 250 degrees. Cut the fruit or fruit peels into thin slices, and place them on a cookie sheet, evenly spaced. Make sure the pieces don’t overlap so they will dry evenly. Once your oven is ready, just place the cookie sheet inside. The goal is to dry the fruit – not to cook it, so check periodically to make sure that your fruit slices are just drying out. You’ll know if the fruit is cooking because you’ll hear it sizzling. If that happens, just turn the heat down 25 degrees or so. It will take approximately 2 hours to dry one cookie sheet full of fruit.
After the fruit is dry, pour it into a resealable bag with a tablespoon of salt. This will help pull out any moisture, and preserve your fruit-pourri. You can also add spices with scents that compliment your dried fruit. Try coriander with lemon peels, cloves with orange peels, or a few cinnamon sticks with apples. Close the bag and gently shake it to mix thoroughly. Let the bag sit overnight. The next day, just pour your freshly made dried fruit-pourri in a decorative bowl and enjoy!
Fruit Experts® on fruit storage Fresh cut fruit is so tasty; no one ever wants to let any go to waste. It looks (and tastes) great and is naturally colorful and bright making it perfect for parties, brunches, and last-minute get-togethers. But any time you cut fruit or receive it cut in bouquets of fruit, you lower its shelf-life and the amount of time it’ll stay as ripe and delicious. With that said, here are some
|easy tips to help you keep your fruit at its freshest, even after it's been cut: |
Citrus fruits (like oranges, tangerines and grapefruit) and melons are some of the easiest fruit to store, because they don't turn brown after you cut them. Once cut simply store those types of fruit in an airtight container in the fridge.
Fruits like apples, bananas and pears brown naturally with exposure to oxygen (read: when cut). Here's an easy and all-natural trick that can help you keep them at their freshest - Lay a lemon against a hard, flat surface and roll it back and forth a few times Apply firm pressure with the palm of your hand as you roll it - this helps release the juices. Next, cut the lemon evenly in half. Place your cut fruit in an uncovered, re-sealable container, and squeeze the lemon halves over the cut fruit. Don’t be stingy -the lemon juice won’t affect the taste of your fruit, and the more you use, the longer it can keep your fruit fresh. Toss the fruit to spread the juice around and seal the container.
Probably the single most important thing to remember when it comes to storing any fresh cut fruit - no matter what type - is to minimize the exposure to air; so make sure you're using a good airtight container and closing the lid firmly so there are no leaks. Oxidation, the process that causes fruit to brown and lose freshness, requires air, so minimizing air exposure and keeping cut fruit refrigerated is important for the longevity of freshly cut fruit and fruit bouquets alike.