WHAT'S HAPPENING IN THE BAKE SHOP
Fresh Baked Pies. Our pies are renown throughout the Central Valley. We specialize in fruit pies, using our own fruit when available and IQF (Individual Quick Frozen) fruit when ours is not available. Baked on site daily, we make our pies from scratch using the highest quality ingredients available. We also offer sugar-free frozen pies, made on site, and cream pies, by order.
On Your Way to Work. Stop by and try our great pastries, cookies, muffins or biscotti, with a cup of our wonderful Italian imported coffee. Fresh ciabatta bread and focaccia are made on site and baked off daily.
Lunch Time. Lunch time is usually a busy time at The Fruit Bowl, with people enjoying our many offerings of fresh salads, Panini sandwiches (which Denene learned to make on a trip to Italy), deli sandwiches, and quiche (made from scratch ). Zucchini torta is a customer favorite, made from the original recipe by founder Ina Lucchetti.
Stop by Anytime of the Day. Anytime of the day is a good time for GELATO, a new feature in the bake shop, made especially for The Fruit Bowl using our fresh fruit when available.
Try Our Seasonal Recipes Highlighting The Fruit Bowl Peaches, Tomatoes and Zucchini
Fresh Peach Salsa
This salsa is a good accompaniment to grilled chicken, pork or shrimp; or mixed with crab meat; or as a topping on bruschetta spread with brie.
2 cups firm diced peaches ~ 3/4 cup diced red bell pepper ~ 1/4 cup diced green onion ~ 2 tablespoons chopped cilantro, or to taste ~ 1 tablespoon sugar ~ 1 tablespoon fresh lime juice ~ dash cayenne pepper ~ salt, to taste
In a bowl, gently toss together all ingredients. Best if used the day salsa is prepared. Keep refrigerated. Yield: Approx. 3 cups.
Fresh Tomato Salsa
This salsa is wonderful on a wide range of food including fresh shrimp, or as a dip with tortilla chips.
2 large ripe tomatoes, cut in large chunks ~ 1 med. red onion, cut in large chunks ~ 1 large jalapeno pepper, cored, seeded and cut in large pieces ~ 1 tablespoon minced garlic ~ 1 tablespoon minced cilantro ~ salt to taste
Drain off excess juice from tomatoes. Separately pulse the tomatoes, the pepper and the onion in a food processor until coarsely chopped. Add the garlic and cilantro to the processed ingredients and season to taste. Store in the refrigerator until ready to use. Salsa keeps well for up to 4 days. Yield: 2 cups.
Ribboned Squash Salad
A refreshing and easy-to-assemble summer salad
2 zucchini ~ 2 yellow squash ~ 2 carrots ~ 1/2 cup Italian parsley leaves ~ 1/3 cup shaved Romano cheese ~ 4 oil-packed sun-dried tomatoes, finely sliced ~ 1 tablespoon champagne vinegar ~ 3 tablespoons olive oil ~ 1 teaspoon salt ~ 1 teaspoon ground pepper
Using a vegetable peeler, shave long thin strips of zucchini, squash and carrots, discarding the seedy core. Toss together in a bowl. Add parsley, tomatoes and cheese, but do not toss.
In a small bowl, whisk together vinegar, oil, salt and pepper. Toss with squash mixture and serve. Serves 4 - 6.