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  • Ontario Tender Fruit: Ontario Peaches, Nectarines, Pears, Plums, Tart Cherries and Grapes:
    news events FAQ About us Grape nutrition facts FRUITION Tender Fruit GIS DMS fresh and flavourful ontario seedless coronation grapes tasty and creative recipes are only a mouse click away click here Ontario Tender Fruit Producers Marketing Board Annual Reports

    Original URL path: http://www.ontariotenderfruit.ca/annualreport.php (2016-04-27)
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  • Ontario Tender Fruit: Ontario Peaches, Nectarines, Pears, Plums, Tart Cherries and Grapes:
    out of direct sunlight in a loosely closed paper bag for a day or two Note plastic bags are not suitable for ripening fruit as they will trap moisture and air which can cause premature spoilage so always use paper bags Q I had no idea that Ontario produced a table grape When and where are they available A Ontario produces a wonderful virtually seedless grape for eating out of

    Original URL path: http://www.ontariotenderfruit.ca/faq.php (2016-04-27)
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  • Ontario Tender Fruit: Ontario Peaches, Nectarines, Pears, Plums, Tart Cherries and Grapes:
    Fruit GIS DMS fresh and flavourful ontario seedless coronation grapes tasty and creative recipes are only a mouse click away click here Plum NUTRITION facts Ontario Plum per 132 gram serving 2 medium plums Ontario Plums are sodium free a source of dietary fibre Vitamin A and Vitamin C Ontario Plums are high in antioxidant content that offers many health benefits YIELDS FRESH FRUIT YIELDS 10 Plums 1 lb 500

    Original URL path: http://www.ontariotenderfruit.ca/plum-nutrition.php (2016-04-27)
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  • Ontario Tender Fruit: Ontario Peaches, Nectarines, Pears, Plums, Tart Cherries and Grapes:
    events FAQ About us Grape nutrition facts FRUITION Tender Fruit GIS DMS fresh and flavourful ontario seedless coronation grapes tasty and creative recipes are only a mouse click away click here Link to FRUITION Ontario Tender Fruit GIS Database Management

    Original URL path: http://www.ontariotenderfruit.ca/fruition--tender-fruit-gis-dms.php (2016-04-27)
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  • Ontario Tender Fruit : Recipe : Brown Butter Blue Plum Skillet Cake
    of Kelly Brisson Serves 6 8 Print tip Place the plums in randomly you ll be able to get more in there thus balancing out the sweet and sour Ingredients 5 tbsp 1 4 cup 1tbsp unsalted butter 2 3 cup Buttermilk 2 Large eggs room temperature 1 1 2 cup All purpose flour 3 4 cup Packed dark brown sugar 1 1 2 tsp Baking powder Pinch Cinnamon Pinch Cardamom optional 4 Small ripe blue plums seeds discarded and thinly sliced into wedges 2 tsp Coarse sugar like Turbinado or granulated sugar if you can t find coarse Directions Preheat oven to 350 F and place oven rack in the middle Melt 4 tbsp of butter in a hot skillet over medium heat and continue to cook swirling occasionally until it starts to foam Remove the pan from the heat and continue to swirl as the butter finished browning 5 7 minutes it should smell nutty but not burnt Whisk in the buttermilk eggs and vanilla extract Pour the buttermilk brown butter mixture into the dry ingredients and stir only until batter is smooth Don t overmix Grease skillet with remaining 1 tbsp butter and pour batter in Top

    Original URL path: http://www.ontariotenderfruit.ca/recipe.php?id=9o5m9s8t2o0g (2016-04-27)
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  • Ontario Tender Fruit : Recipe : Coronation Grape Orange Conserve
    and cheese gathering Coronation grapes are small bluish colored eating grapes sometimes called blue grapes that are usually seedless Their flavor is different from the Concord grape jelly taste you may be familiar with You will find them in stores and markets from late August to mid September Ingredients 2 1 2 lbs Ontario Coronation table grapes 1 25 kg 2 large oranges 2 1 4 cup red wine such as Shiraz or Cabernet 60 mL 1 package powdered pectin 1 75 oz 49 or 57 g 1 1 2 cup sultana raisins 125 mL 4 cups granulated sugar 1 L Directions 1 Carefully remove grapes from stems Check well for small stem bits before processing Using a food processor fitted with a metal blade coarsely chop grapes in batches by pulsing on and off Measure 4 cups 1 L 2 Using a fine grater remove 1 tbsp 15 mL orange rind set aside Peel oranges and remove all pith seeds and membranes Finely chop the fruit and measure to make 1 cup 250 mL including juices 3 In a Dutch oven or a large deep heavy bottomed pot combine grapes orange rind and oranges Bring to a boil over high heat stirring occasionally Reduce heat and simmer covered for about 20 minutes or until grape skins are softened 4 Stir in wine Stir in pectin until dissolved Stir in raisins Increase heat to high and bring to a full boil stirring constantly 5 Add sugar in a steady stream stirring constantly Return to a full boil stirring constantly to dissolve sugar Boil hard for 1 minute 6 Remove from heat skim off any foam and let rest for 1 minute Stir to distribute raisins 7 Ladle into sterilized jars to within 1 2 inch 1 cm of rim wipe

    Original URL path: http://www.ontariotenderfruit.ca/recipe.php?id=5h5m5c8e4t9e (2016-04-27)
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  • Ontario Tender Fruit : Recipe : Debbie's Nectarine and Plum Crisp
    your enjoyment Debbie suggests serving this crisp warm with a scoop of vanilla ice cream Makes 8 10 Print tip Serve warm with vanilla ice cream Ingredients Filling 2 cups Pitted and sliced Ontario nectarines or Ontario peaches 500 ml 2 cups Pitted and sliced Ontario plums 500 ml 1 2 cups White sugar 125 ml 1 2 cups All purpose flour 125 ml 3 4 tsp Cinnamon or nutmeg 4 ml Crisp Topping 1 cup All purpose flour 250 ml 1 2 cup Rolled oaks 125 ml 2 cups Brown sugar 500 ml 3 4 tsp Cinnamon or nutmeg 4 ml 1 2 tsp Salt 2 ml 2 3 cup Unsalted butter cold cut into pieces 150 ml Directions Pre heat oven to 350 F 180 C Filling In large bowl add nectarines plums sugar flour and cinnamon toss to coat Transfer fruit mixture to a lightly greased 8 x 11 inch 20 x 28 cm glass baking pan Crisp Topping In large bowl combine flour rolled oats sugar cinnamon salt and butter Using fingertips work butter into the mixture until combined and coarse crumbs are formed Sprinkle over fruit and bake at 350 F 180 C for 45

    Original URL path: http://www.ontariotenderfruit.ca/recipe.php?id=8f7b1m0h7d3r (2016-04-27)
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  • Ontario Tender Fruit : Recipe : Panna Cotta with Ontario Plum Coulis
    Plum Coulis 1 lb Ontario plums 500 g 1 4 cup sugar 50 ml 1 2 cup orange juice 125 ml Panna Cotta 0 4 oz 1 1 2 envelopes unflavoured gelatine 10 5 g 1 4 cup cold water 50 ml 1 1 2 cups 18 cream 375 ml 1 1 2 cups 2 milk 375 ml 1 tbsp Ameretto liqueur 15 ml canola oil 8 sprigs of mint 8 Ontario plum slices for garnish Directions Prepare Coulis Cut plums in half remove pits and coarsely chop In a large saucepan over medium high heat add plums sugar and orange juice and stir to combine Bring to a boil Lower heat and simmer stirring occasionally until plums are very soft Remove from heat and cool to room temperature Using a blender purée plum mixture until smooth Strain mixture through a fine sieve to remove any peel and set aside Prepare Panna Cotta Allow gelatin to swell in cold water for five minutes follow package directions Meanwhile in a medium saucepan add cream milk and sugar Place saucepan over medium heat and gently stir until sugar has fully dissolved do not boil Remove from heat and add Amaretto Slowly stir

    Original URL path: http://www.ontariotenderfruit.ca/recipe.php?id=5g9m2t5d6v8w (2016-04-27)
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