What’s the Buzz about Fruit Share?

Welcome to new friends and familiar ones! We are looking forward to the 2014 season ahead. In the meantime, we thought this would be a great opportunity to share more information about the organization and what we are about.


The Back Story

The revolution began in the spring of 2010. Frustrated with fresh, local, nutritious fruit going to waste, and the desire to help others, Getty Stewart started Fruit Share in her South Osborne neighborhood. The inspiration to create Fruit Share came to Getty after reading an article about volunteer fruit rescuing operations in cities like Vancouver, Toronto, Edmonton, Calgary, and Victoria. During the first summer, 10 volunteers harvested over 1,600 pounds of fruit at 20 picks and calls started to come in from all over Winnipeg. By the second year, Fruit Share grew to a stunning 201 volunteers harvesting over 7,300 pounds of fruit from 153 registered fruit owners.

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.

Steinbach Update – by Rebecca H

We are having an exciting second year! We have over 70 volunteers, almost 30 homeowners and have rescued over 2000 lbs of fruit! We are building some strong partnerships with community organizations such as Steinbach 55+ and Anna’s House, sharing kitchen space to teach jam and apple sauce workshops. It has been wonderful to get Fruit Share Steinbach into the local media, we have been featured on Mix96.6, SteinbachOnline.com, in the local newspaper, the Carillon, we have a regular ad on the Lawn and Garden Journal and we have been featured in the Manitoba Cooperator.
It has been amazing connecting with so many volunteers who want to come out and rescue fruit and I love talking to homeowners who are so relieved to hear that someone will enjoy the fruit that they cannot. Dropping fruit off at shelters and food banks is so gratifying, knowing that we are sharing vitamin packed, fresh local fruit with others. Fruit Share is really making a difference here in Steinbach!


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



Manitoba Pear Jam – by Doug Mackie

Pear Jam (Using hard nearly ripe Manitoba grown pears)

Pear Jam (Using hard nearly ripe Manitoba grown pears)


  • 1 cup apple juice
  • 1/4 cup water
  • 4 cup finely chopped pears
  • 1 package Certo or pectin of your choice
  • 1 teaspoon butter
  • 5 cups sugar


  1. Pour 1 cup of apple juice and ¼ cup of water into large cooking pot. This liquid will help to keep the chopped pears from going brown as you peel and chop them!
  2. Peel and pit and chop finely 4 cups of pears adding to the pot as they are done.
  3. Add 1 package of Certo or pectin of your choice.
  4. I add about 1 teaspoon of butter which helps reduce foaming.

Share Seeds – Spread the Love!

The following is a message from Jeff Shwaluk. If you would like to help him with his mission, contact him at rrcaccount@hotmail.com.

Hello, I own a couple of properties and currently only have raspberries that I transplanted from my hometown farm. I planted them at the front fence for everybody walking by to help themselves.

They all love them so much but they spread so slowly and I was hoping to expand into a wide variety of non-GMO local fruits. I could plant them at edge of properties where people in need could help themselves.

Good Riddance Fruit Flies!

You may have noticed that these pesky bugs have returned with a vengence in the past few weeks! Fruit flies tend to build in population in the summer as harvest time approaches and they reproduce very rapidly. The flies are attracted to fermenting fruit and can smell the scent of ripeness from quite a distance.

overripe banana

Overripe banana

Did you know that fruit flies can travel up to 6.5 miles in a 24 hour period?

Fruit flies can be challenging to eliminate, but there are a few tips that can help to control them:

  • Store fruit and vegetables in the refrigerator as they approach ripeness
  • If you are noticing fruit flies, dispose of overripe or bruised/damaged fruit or vegetables

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.

Fruit Share Brandon Update

Fruit Share Brandon has been working steadily to increase its reach and effectiveness in helping those in need within our city. With a busy schedule of public event appearances and fruit picks, we have been building up our reputation for being an organization with the community’s best interest in mind.

We have been a return vendor at the Brandon Global Market and Wednesdays by the Fountain, along with participating in the Summer Multicultural Festival and Brandon Folk Festival. These public events have been invaluable in terms of raising donations and inviting members of the community to register as volunteers and fruit owners.

cherries in hand

Fruit Share Expanding to… Dauphin?

fresh appleGaetene is a resident of Dauphin, MB and has written a great piece that will be published in a number of local newspapers this week. She is looking in to the idea of starting a Fruit Share in Dauphin and the surrounding Parkland area. Way to go Gaetene!

Dauphin “Berry Patch” and Fruit Share Manitoba

A few times this past week, with anticipation and glee, I visited the “Berry Patch” garden in Dauphin. I took the opportunity to harvest a share of cherries, crab apples, delicious red currents and rhubarb. Still to come are the chokecherries, and already past their prime were the Saskatoon berries. Constructed and maintained by the “Dauphin in Bloom” program, this aptly named gem on the west side of the train station highlights some of the diverse, perennial food that grows in the region and offers it to be enjoyed by the residents and visitors of Dauphin alike.