Spring Fling Prize Packs!

FS prizes 1

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Fruit Share Manitoba would like to extend our thanks to the following Spring Fling prize pack sponsors (clockwise from top left):

Manitoba Canola Growers donated this backpack filled with recipes, cool cooking tools and a pretty snazzy apron.

The U of M Press jumped in with a great bundle of books, including Forest Prairie Edge by Merle Massie, Growing Resistance by Emily Eaton, and Winnipeg Beach by Dale Barbour.

Looking for a new do for this year’s fruit season? Salon POP has donated a complimentary cut, colour and follow up visit with Carrie and some Aveda hair products.

Why the Doctor was Right about Apples!

Visit the Fruit Share website for more great blog posts.

Red delicious, Granny Smith, or crab apple; whatever variety you fancy, apples do a body good! What’s so great about apples?

Low in fat and calories

Hungry? Apples are a healthy, filling, and sensible snack. One apple contains less than 100 calories. Great for the body and the waistline!


Apples are a great source of fibre. The peel and pulp of the apple are the main contributors to the fibrous content. One medium-sized apple contains over 4 grams of fibre. Adults should aim for at least 21 – 38 grams of dietary fibre each day.


Crabapple Zucchini Crisp by Naomi

Thanks again to Naomi for sharing her delicious recipes! This is a great recipe for those who have excessive quantities of both crabapples and zucchini.

Crabapple Zucchini Crisp


  • Filling:
  • 2 cups chopped crabapples, cores removed (I leave the skin on; parboil first if too hard to slice)
  • 2 cups chopped zucchini, skin and seeds removed
  • 1/4 cup white sugar
  • 1 tablespoon lemon juice
  • Topping:
  • 2/3 cup brown sugar
  • 1/3 cup melted butter
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 cup flour
  • 1/2 cup quick oats


  1. Preheat the oven to 350 F.

Crab Apple Banana Jerky – by Naomi

We love when our volunteers share recipes with us! Thank you, Naomi!

Crab Apple Banana Jerky


  • 2 cups crushed banana
  • 5 cups crab apples


  1. Cut away the crab apples and discard the core.
  2. Boil the crab apple pieces in 1 cup water about 30 minutes, until soft.
  3. Puree apples in a blender. Add the bananas, blend.
  4. Place puree about 1/4 inch thick on food dryer leather trays (or use parchment paper); dry for about 12 hours, or until crispy; break into chips.
  5. If you have very tart crab apples, use a higher ratio of bananas. If you have small hard crab apples that are difficult to cut, parboil them first to make them easier to slice and remove the core.

Crab Apple Maple Beverage – by Naomi

We love when our volunteers share recipes with us! Thank you, Naomi!

Crab Apple Maple Beverage


  • 4 cups crab apples (small hard crab apples work especially well)
  • Water to cover crab apples in cooking pot
  • 1/4 cup maple syrup


  1. Boil the whole crab apples until soft, crush with a potato masher and strain.
  2. Discard the cores, stems and skins.
  3. Cool the juice, dilute with water to taste and add maple syrup.
  4. I like to serve with ice, you can also add your favourite liquor.

Name That Cobbler!

So, what was the mystery dish that graced the top of our Autumn newsletter?

If you guessed it was one of Getty’s incredible creations, you were right. It’s an Apple and Berry Cobbler she posted back in November 2011. Something about a Grey Cup … I think we were all pretty excited about it back then.

Enjoy and be sure to share with us how it came out!

Fruit Share & My Bartending Career by Marc Tessier

A big THANK YOU to Marc Tessier for sharing his story. Enjoy the read!

I’ve been an on again off again bartender for the past 6 years, but only started taking that career seriously about a year ago. After a trip to Victoria, BC for the Art of the Cocktail festival, I realized that being a bartender is not only about slinging sub par drinks. It is an art, a craft, and in order to perfect your craft, you must train. Men and women behind the stick are creating their own syrups, bitters, cordials, shrubs, preserves, etc… in order to be more creative with cocktail creations.

Upcoming Workshops!

workshop jars

We’ve got some great workshops coming up! Space is limited, so register today by emailing Joanna at fruitshareworkshops@gmail.com

Apple Butter & Freezing Apples
Date & Time: Monday September 9, 2013, 6-9pm
Location: St Mary’s Rd United Church (613 St. Mary’s Rd)
Description: Hands-on, in the kitchen workshop. All supplies and ingredients provided. Expect to take home a few goodies.
Cost: $15

Dehydrating Prairie Fruit with Getty Stewart
Date & Time: Tuesday September 17, 2013, 6:30-9pm
Location: Churchill Park United Church (525 Beresfod Ave)
Description: Learn the ins and outs of using a food dehydrator to preserve popular fruits and veggies such as apples, carrots, potatoes, tomatoes, herbs, onions, etc. Getty will take you through the process including pre-treating and cutting food, checking for dryness, temperature settings and storing dehydrated products. You’ll get a chance to sample a variety of products and take home a tasty treat. Spend an evening chatting with others, asking questions and swapping food stories.
Cost: $15

10 Creative Ways to Use Your Apples – by Christine T

Tired of the same old apple recipe? Looking for unique ways to use your apples? Try some of these fantastic ideas!


  • Apple-flavoured BBQ sauce



      Spice up your meat with the sweet and tart taste of apples. One of my favorite recipes can be found here:



  • Autumn Table Decor/Centerpiece

Dress up your table for fall and feature a variety of apples for your guests. Check out Real Simple for some great photos: http://simplystated.realsimple.com/2009/02/27/fresh-apple-par/



  • Tangy Apple Salsa

Add to a burger, on the side with meat, or enjoy with pita chips. Try this quick an easy recipe by Rachael Ray: http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/appetizer-starter-recipes/green-apple-salsa



Next Pick & Preserve Workshop – Apple Butter on September 9th!

This is your second chance to make apple butter!

Due to unforeseen circumstances, our first apple butter workshop has been rescheduled. This means all you Fruit Sharers have a second chance to attend, make some apple product and take it home with you!

Here are the new details:

Topic: Apple Butter and Freezing Apples
When: September 9th, 2013
Where: St. Mary’s Rd United Church (613 St Mary’s Rd)
Time: 6pm-9pm
Cost: $15

Please email Joanna at fruitshareworkshops@gmail.com to register.

How Do I Find a Pick?

Lately we’ve been receiving queries from people wondering how to find a pick in their area. Applesauce for the freezer is a wonderful thing!

So here is how to do it.

  1. Click on the tab that says “Volunteer Pickers”.
  2. Follow the instructions there to register.
  3. Read the email you will receive with a list of available picks.
  4. Follow the instructions to register for a pick. Now that it’s mostly apples, you will undoubtedly find one.
  5. Show up at the appointed time and pick yourself some apples!
  6. Drop some off at a charity to make your heart feel even better.

Have fun and thanks for helping rescue backyard fruit! That is what Fruit Share is all about.

Our First Pick and Preserve Workshop Was A Success!

Our first pick and preserve workshop was a great success!

With five participants in attendance, our facilitator, Camille, led us through the process of making crab apple jelly, fruit leather and apple chips.

Along with hands-on experience, Camille provided us with some practical knowledge about canning and preserving fruit and showed us useful resources for learning more.

Participants were very engaged and interactive throughout. At the end of the workshop each participant took home six jars of crab apple jelly and a container full of fruit leather. All this for the small price of $15 and knowing that your participation helps keep Fruit Share going!

Our next workshop will be on August 23rd at Glenwood Community Centre (27 Overton St) from 11-2pm.

Can an Apple a Day Keep the Doctor Away?

Turns out, this sweet, crisp, and juicy fruit can really do a body good! Apples are loaded with more nutrients than we give them credit for.

Ripe Chestnut crabs on the tree

Low in Fat & Calories – Apples are a healthy and sensible snack, that are filling too! Good news is that one apple contains less than 100 calories. Great for the body and the waistline!

Fibre – Apples are a great source of fibre. The peel and pulp of the apple are the main contributors to the fibrous content. One medium sized apple contains over 4 grams of fibre.

Preserve Workshops!

Wondering what to do with all those apples and crab apples? Have no fear, the Preserve Workshops are here!

The first one will be Aug 10th from 11-2pm at the Magnus Elison Recreational Centre (430 Langside St). The topics will be crab apple jelly and dehydrated apples. $15 per person and everyone will take product home with them.

The next one will be Friday August 23 from 11-2pm, place TBA. Topic will be Apple butter and freezing apples. Again, $15 per person and everyone will take product home.

Participants can preregister for the workshop by emailing fruitshareworkshops@gmail.com.

Don’t delay, space is limited!!

Apple Wine by Pascale R

The old saying goes: “When life gives you lemons, make lemonade.” Here in Manitoba, there may not be many lemons. Come September and October, however,  there is bound to be an abundance of apples, which means it is time to start making apple wine.

What is Apple Wine?

Apple wine is traditionally a German specialty and typically has an alcohol content of 4.8 to 7 per cent. Since its discovery in the 16th century, apple wine has gained in popularity due to its simple production and the wide range of flavours—from sour to sweet—that can be produced.