With holiday cooking on the horizon, and busy lives to fit it in, having a bit of convenience makes the hectic days more manageable. Oregon Fruit Products (OFP) is long known as the producer of high quality fresh, frozen and canned fruits. To the rescue of the harried home cook now comes their new pourable fruits, certified Kosher, gluten-free….and non-GMO.
This 80-year old heritage company, located in Salem, Oregon, has had a long family commitment to partnering with Oregon fruit growers, some within 10 miles. In a climate known worldwide as having perfect berry-growing conditions, the fruit is picked at the peak of ripeness, hand sorted (so we get only the best fruit) and flash frozen. The OFP Pourable Fruit Topping brings a true-fruit flavor and the convenience that can save family time.
The individual fruit flavor comes forward with every bite, whether in a smoothie, poured over fluffy pancakes, or layered in a parfait with yogurt and granola. We were equally delighted to discover the absence of high fructose corn syrup, and instead a modestly healthier cane sugar.
Whether you’re throwing together a quick breakfast or hosting a night of football watching, there are ways to bring the fruity flavor of summer to the fall table. For years the company has been providing fruit purees to brewers but a collaboration directly with home state breweries, such as Portland’s Breakside Brewery. The craft collaboration has spawned a new generation of fruit-y beers, redolent with punches of sour cherry, blackberry, and gooseberry that make for great pairings with spicy chicken wings or your favorite Thai dish. So popular that the annual Portland Fruit Beer Festival has served a madding crowd since 2011.
Strawberries are our favorite summer fruit and this pourable came closer to the real flavor than an out-of-season imported berry. You can find pourable fruit in the frozen section at Fred Meyer stores across the Pacific Northwest, then try out this recipe, adapted from Oregon Fruit Products.
1/2 cup sliced almonds
3-4 cups coarsely chopped romaine leaves
1 cup fresh pea sprouts
8 oz. fresh seasonal fruit
2 oz. shaved Parmesan
1/2 cup Strawberry Pourable Fruit
2 tablespoons balsamic vinegar
1 clove garlic, minced
2 teaspoons whole grain mustard
1 tablespoon honey
1/4 cup extra-virgin olive oil
Kosher salt and fresh ground pepper to taste
- Preheat oven to 350 degrees. Spread almonds on a small rimmed baking sheet and toast, tossing occasionally, until golden brown, 8-10 minutes
- Whisk Balsamic vinegar, mustard, garlic and honey in a medium bowl. Whisk in oil. Add Strawberry Pourable Fruit until well mixed. Season with salt and pepper.
- Blanch peas in boiling water until bright green and tender. Drain and transfer to a colander set in a bowl of ice. Drain.
- Add Spring mix, peas, pea tendrils, strawberries and almonds and toss to mix. Add vinaigrette and toss to coat. Top with Parmesan.
Images: Courtesy Oregon Fruit Products
Disclaimer: The Local Dish received product in the course of developing this article. The opinions, as always, are our own and were not influenced by receiving this product.