A medley of Fruits and Vegetables worthy of a touchdown celebration
No sporting event is complete without some freshly-cut vegetables and fruits! Don’t worry—we’ve got you covered so you can concentrate on your Fantasy Football lineup. These items, made the day your order is placed, are available in three sizes: retail (3 to 4 pounds), small trays (5 to 7 pounds) and large trays (8 to 10 pounds). Both the small and large sized trays can be purchased with either Cream Cheese Fruit Dip or Ranch Vegetable Dip.
Our Fruit Trays include chunks of Watermelon, Pineapple, Cantaloupe, Honeydew and Cleaned Red Grapes. Vegetable Trays are made up of Broccoli & Cauliflower Florets, Baby Carrots, Grape Tomatoes, Sliced Peppers and Celery Sticks, which are garnished by sliced Radishes. We can also add or substitute special items at current market values.
Read more about our fruit and vegetable trays here.
A “Super Bowl of Avocados” for your Guacamole
Record volumes of avocados are expected to move for Super Bowl 2016. About 120 million pounds are expected to ship in the U.S. in the run-up to the big game!! Whether or not you like avocados, you really have to admire the way marketers have owned the Super Bowl! For no particular reason other than force of will, avocados—and the guacamole they produce—are indelibly linked with this major American sporting event.
Give our customer service team or your produce consultant a call today to find out more on purchasing some of these “alligator pears”!
5 Fresh Ideas
To help you better embrace the official fruit of the Super Bowl, we came up with five creative ways to make a better guacamole.
- Fast and dirty
In place of the tomato, cilantro and red onion, stir in 1/2 cup of your favorite jarred salsa, 1 tablespoon olive brine, and 2 tablespoons chopped green olives.
In place of the tomato, stir in the diced flesh of 1 mango. Use scallions in place of the red onion and 1 tablespoon balsamic vinegar in place of lime juice.
Stir in 1 minced chipotle and 1 tablespoon adobo sauce from a can of chipotles in adobo. Add 1/2 cup corn kernels.
Use 1 cup finely diced seedless cucumber in place of the tomato and red onion. Use dill in place of the cilantro. Stir in 2 minced cloves garlic.
- Roasted garlic and poblano
Roast a head of garlic with a little olive oil until tender and brown, about 30 minutes at 400 F. Roast a poblano pepper, turning frequently, until the skin chars. Remove the charred skin from the pepper, then chop the flesh. Squeeze the garlic pulp from the skin and mash. Mix both into the guacamole, omitting the onion.