What equipment do you want Fruit Share to offer?

We have some funding to purchase equipment for Fruit Share volunteers to use – hurray! Now the question is, what equipment would YOU like us to purchase? We would love to hear from you. What do you feel was lacking this harvesting season? What tools and toys would you like to have the opportunity to use in the future? Please answer the poll and leave a comment with other suggestions and ideas!


Apple chutney recipe

fruit preserving workshop

Jars of chutney, all lined up!


2 ¼ lbs tart apples, peeled, cored and diced

2 medium onions, finely chopped

2 ½ cups coarsely chopped raisins

3 cups brown sugar, packed

4 tablespoons mustard seed

2 teaspoons ground ginger

1 ½ teaspoons salt

¼ teaspoon cayenne pepper

3 cups cider vinegar


1) Combine all ingredients in a large heavy saucepan.  Stir over medium heat until sugar dissolves.

2) Bring to a boil, stirring frequently.  Boil gently, uncovered for about 35 minutes until thick. Stir more often towards the end of cooking time to prevent scorching.

What a Pick!

Look at this amazing produce!  Thanks to a very generous country gardener (my sister) for sharing this bounty with Fruit Share.  Proof that we’ll pick and share any edibles we can get our hands on.

100 lb of beautiful vine ripened tomatoes

23 lbs of green and orange bell peppers, jalapeno peppers and habanero peppers

10 lbs of lovely eggplants

one delicious, 9 lb watermelon

All in all 140 lbs of fruits and veggies, all except the watermelon a few tomatoes and peppers went to Siloam Mission.

What a bounty!

Thank you!

Apple chutney workshop

Earlier this week, Mary Jane taught some Fruit Share volunteers how to make apple chutney! It was a really fun workshop, and after the chutney had been cooked, everyone took part in the canning process and learned about how to properly seal jars. Between two recipes – regular apple chutney and ginger apple chutney – we produced around 50 jars of chutney in total! We’ll be posting the two chutney recipes over the next couple weeks.

big pot

After we mixed all ingredients together and they were well-cooked, we used a special funnel to transfer our chutney from the enormous pots on the stove into the canning jars.

making apple chutney

Then, we used a tool to squish the chutney in the jar to ensure that there were no little air pockets or bubbles.

Manitoba Fruit Kompot

Valeria, one of our very active volunteers, shared this recipe idea for Kompot with us after picking some Manitoba pears.

Kompot , according to WiseGeek.com, is a Russian beverage made by stewing fruit in water with sugar, cooling this mixture, and then serving the liquid in a glass. There are a number of different varieties that can be made using this basic structure, and just about any fruit can be used. Though this drink can be served warm or hot, somewhat similar to a mulled cider, the flavors will intensify while cooling so it is typically served cold. Kompot can also be made using dried fruits, in which case it is usually referred to as uzvar instead.

Valeria’s Manitoba Fruit Kompot


Apple cobbler recipe

I’ve saved the best for last (at least, in my opinion!). This was the third and final recipe used in Katie’s baking workshop this month, and it was to die for. I found myself snacking on it raw at home – you just know it’s a good recipe when it can be enjoyed before it’s even cooked 😉

recipe bookWarm Apple Cobbler
yields 1-9X13 glass dish

13 apples baking/green/granny smith
1/4 cup sugar
1/4 cup brown sugar
1/4 tsp ginger
1/8 tsp cloves
1/4 tsp nutmeg
1/2 tsp cinnamon
1/4 cup honey
1/4 cup apple cider
1 1/2 Tbsp lemon juice
6 Tbsp butter

Apple Kuchen (cake) recipe

Apple cake is a wonderful dessert to enjoy in the autumn months. Decorate the top of the cake with apple slices artfully arranged for gorgeous presentation!

fresh apple

Apple Kuchen (cake)
yields 1-9X13 glass dish

3/8 lb butter, softened
3/4 cup sugar
3 eggs
1 tsp vanilla
1 1/2 cups flour
1/2 tsp baking powder
1/2 tsp salt
granulated sugar to sprinkle on top

5 apples cored, sliced*holding together at the middle
2 Tbsp butter, melted
powdered sugar to sprinkle on top

Recap of the baking workshop

We were delighted to have Katie Anderson, Fruit Share neighbourhood team leader, facilitate a baking workshop earlier this week. As an experienced pastry chef, she taught us how to make all kinds of delicious baked goods!

homemade dessert

Delicious apple pie

We were having such a good time and enjoying the fruits of our labours so much, in fact, that we missed out on a number of photographic opportunities (apart from the above apple pie). Oops!

However, we do have a number of recipes, which we will share with you over the next few weeks (such as the recipe for apple pie, below).

Fruit and nut energy bars

These are a tasty way to use up some apples. Try it out with crab apples or eating apples – any kind works well! This is a great option for anyone with allergies or intolerances and can’t eat normal granola bars (psssst… if you have nut allergies, just substitute the nuts with seeds!).

healthy raw recipe

It doesn't look like much, but it sure tastes good!

They’re also a much healthier snack for kids to enjoy in their lunchbox, now that it’s back to school.


– 2 apples, cored and chopped

– 1/2 cup each sunflower seeds, walnuts and raisins (or any other combination of nuts, seeds and dried fruit)


Winnipeg apples

Some photos that a few of our volunteers submitted:

Winnipeg apples

Beautiful apple tree

apple tree

There are fruit trees all over the city.

local fruit

Boxes and boxes of apples!

Winnipeg apples

...and boxes :)

Working together with other volunteers is one of the best parts about Fruit Share.

Submit your photos to info@fruitshare.ca!

Composting in Winnipeg

We are delighted that so many fruit owners have a compost bin in their backyard. After all, there is always some fruit that cannot be used for human consumption when we’re out at a picking location, so we need to make sure that the fruit still goes to good use – such as being composted!

compost bin

I think this apple would be better of in the compost bin than in your tummy.

Not everyone knows how to compost, however, and that’s where Green Action Centre comes in. Check out these articles for more information about the basics of composting, options for compost bins, and a Master Composter course available right here in Winnipeg:

Raw apple pie recipe

Our volunteer team leader for the North quadrant of the city, Summer, concocted this amazingly tasty and healthy raw pie recipe. Give it a try with the apples you pick!

bowl of apples

You won't have many leftover apples once you've tried this tasty recipe!

For the Crust:
  • 1 cup dates
  • 2 cups brazil nuts
  • 1/2 tsp. sea salt
Grind everything in the blender until it holds together, somewhat like pastry dough. Grease a pie plate (coconut oil works well, but you can use any kind of oil or butter you like). Then press the “dough” in with your fingers evenly over the  bottom and sides of the pan. Put this in the freezer while you prepare the pie filling.
For the Fruit Filling:
  • 4-6 cups fresh fruit

Fruit Share’s First Grape Pick

Yay, grapes!

Here are some photos of our first grape pick.

One large grape vine climbing up the side of the garage - Ariel, Ruth and Bev

Beautiful bunches of Valiant grapes

My kids Melanie and Aidan helped too

Grapes are picked by the bunch


Hold the bunch in one hand and snip with sharp scissors or garden shears

We harvested about 20 lbs, we donated 1/3 to RAY

A bowl full of grapes

We’re testing out a few recipes with our grapes.  They’re much more tart than store bought grapes and they have seeds in them – but the kids don’t seem to mind.  They’re munching away on them – so I better come up with a plan soon!

Grapes Or Virginia Creeper

Ever wonder about the difference between a grape vine and a virgina creeper?

Before you taste test those dark blue berries, be sure you know the difference because while grapes are edible, virginia creeper berries are not.

Here are some photos to help you distinguish between the two.

Virginia Creeper (leaves distinct leaflets)

Grapes (one solid leaf)

Virginia Creeper


If you have grapes, Fruit Share would love to come and harvest them.  If you have Virginia Creepers, leave them for the birds.

Recap of applesauce workshop

make applesauce

Our facilitator, Betty Kehler, drove all the way from Teulon to make and can applesauce with us last week at Fruit Share's second free workshop of 2011.

how to make applesauce

With our ingredients ready, we were all set to begin chopping, coring and peeling.

Winnipeg apples

Some of us raced to see who could core an apple the fastest - can you guess who won that competition?

Fruit Share

Most of the attendees at the workshop hadn't made applesauce and/or canned before, so it was a fun learning experience!

crab apples

Some of the apples were tiny - but no matter the size, any kind of apple is great in applesauce.


We filled two large canners with apples - one with the peels still on, and the other with the peels removed.