Chelan Fresh fruit is the perfect ingredient for a wide array of recipes. Whether sweet or savory, apples, cherries and pears all serve delicious culinary purposes. Looking for ideas? We invite you to step into our kitchen and look through our featured recipes below. Want more? Check out our variety of recipe-filled eBooks!


Rockit™ Apple Halloween Monsters

Posted by Meg Raines and Elizabeth Williams on Oct 10, 2018 12:00:00 PM


Get spooky with our pint-sized dipped RockitT™apple Halloween monsters. This kid-friendly activity is a chance to get creative by making edible goblins, witches, skulls, mummies, and more!

Rockit™ apples are perfect for these dipped Halloween treats as they are child-sized and in season.

Created by: Beth Williams, Meg Raines
Yield: 12 dipped apple monsters


12 Rockit™ apples
12 oz. white melting chocolate
12 oz. assorted colored melting chocolate (we used orange and green)
8 oz. dark chocolate chips
12 candy sticks or popsicle sticks
Plastic ziplock bags or piping bags, one for each kind of chocolate (do not mix colors)
Assorted decorations of choice: colored sugar sprinkles, candied eyes, frosting pens, etc.


1. Wash and dry the apples well.
2. Push a candy stick into the top of each apple and push it down about half way through the Rockit™.
3. Starting with one color, melt the chocolate in a double boiler or in the microwave by cooking for 5 seconds at a time and stirring in-between. Be careful not to burn chocolate.
4. Dip apples one at a time until completely covered, making sure to hold each apple over the bowl to let excess chocolate drip into it. Place dipped apples on parchment or wax paper to set. If using sprinkles add to the apples before the chocolate sets.
5. If you wish, melt a different colored chocolate and repeat. Ultimately this will depend on your planned designs. We recommend the following base coats: white for skulls and mummies, green for goblins and witches, and orange for pumpkins.
6. Repeat process until all apples are covered in a base coat.
7. Once the base coat has set, create faces and accents on the apples. Place a few tablespoons of melted chocolate in a plastic zip lock bag, squeeze the chocolate to one corner of the bag and snip a very small hole in the end if the corner, use as a piping bag to draw on the apples. Use a separate piping bag for each color.
8. Set aside until the chocolate is set and can be handled. Serve immediately or wrap individually, apples will last at room temperature for 1 day or store in the refrigerator for up to 3 days.


*Do not try to use water-based food coloring to tint white chocolate instead of using store-bought colored chocolate. The results wont turn out well!

Topics: apple

Apple Donut Muffins

Posted by Meg Raines and Elizabeth Williams on Oct 3, 2018 2:17:18 PM


Savor warm fall spices in these apple donut muffins topped with crisp cinnamon sugar. Soft chunks of apple pepper these original muffins that are reminiscent of old-fashioned sugar-dusted donuts.

The apple donut muffins are made healthier and extra-moist by swapping eggs for applesauce. This also makes them easy to adapt to egg-free and vegan diets, for which we have provided notes in the recipe below.

Created by: Beth Williams, Meg Raines
Yield: 12 muffins


For muffins
1 cup all-purpose flour
3/4 cup whole wheat flour
3/4 cup sugar 
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon 
3/4 cup milk or plant-based milk (ex. unsweetened almond milk or soy milk)
1/3 cup of mild-tasting vegetable oil (ex. safflower or canola oil)
1/4 cup of applesauce, homemade (easy recipe here) or store-bought 
1 teaspoon vanilla
1/2 of an apple, peeled, cored and diced small

For topping
1/4 cup butter or vegan buttery sticks, melted
3/4 cup sugar
1 teaspoon ground cinnamon


1. Pre-heat the oven to 350°F / 180°C with the rack in the center.
2. Prepare the muffin pan by greasing the bottom and sides of each cup. Alternatively insert a paper cupcake liner into each cup.
3. In a large bowl, sift all the dry ingredients together: all-purpose flour, whole wheat flour, sugar, baking powder, salt, nutmeg and cinnamon. Stir to ensure everything is well combined.
4. In a separate medium bowl, thoroughly combine the milk, vegetable oil and applesauce.
5. Pour the wet ingredients into the dry and use a spatula to mix the ingredients together. Stop mixing when the ingredients are well combined and no flour is showing. The batter should not be smooth. Do not overmix as this will make for tough muffins.

6. Gently fold in the diced apple.
7. Portion out the batter into the 12 cups using an ice cream scoop or large tablespoon.
8. Place in the oven and bake for 20-25 minutes until the tops of the muffins spring back and a toothpick inserted in the center comes out clean or with a few crumbs.
9. While the muffins are baking, prepare the ingredients for the topping. Place the melted butter in a bowl, then in a separate bowl, thoroughly mix the sugar and cinnamon together.
10. When the muffins are done, remove from the oven and place on a cooling rack for 5 minutes.
11. Carefully remove the muffins from their cups and place directly on a cooling rack.
12. As soon as the muffins are cool enough to handle, finish them with the topping. Carefully take a muffin and dip the top (the whole top, not just the tip) in the butter and let the excess drip back into the bowl. Then roll it gently in the cinnamon sugar, allowing it to coat the entire muffin top. Place on the cooling rack and let cool completely. Repeat with the 11 other muffins.


* These apple donut muffins are best eaten the day they are made but they can be stored in a sealed container for 2-3 days. If you want to freeze them, let them cool completely without the topping and store them in the freezer for up to a month. Thaw out and then add the topping as instructed in the recipe.

** Dont throw away the leftover cinnamon sugar! Sprinkle it on buttered toast, oatmeal or breakfast cereal. You can also stir a spoonful into your afternoon tea for an extra warming cup.

Topics: apple

Easy Applesauce

Posted by Meg Raines and Elizabeth Williams on Sep 17, 2018 11:58:23 AM


With fresh apples coming off the trees this month, it’s time to stock the pantry with Fall staples! This easy applesauce recipe can be used in many ways: tucked into a lunchbox, stirred into some morning oats, or baked into muffins to make them extra-moist and nutritious. You won’t run out of ways to savor this classic apple treat. 

We like using a mix of apple varieties as it makes for a more complex sauce, but feel free to use what you have on hand.

Depending on the type of apple used you may need more or less sugar to reach your preferred level of sweetness. If you or your family are watching your sugar intake, look for sweet varieties, like Red Delicious, Fuji or KORU®, and try making the applesauce with no added sugar. 

Our tip: double the recipe and freeze the applesauce in individual portions for later use. You can also experiment with flavors by adding different spices, liquids, and fruit.

Created by: Beth Williams, Meg Raines
Yield: about 3 cups


6 apples, s peeled, cored, and chopped (we used 2 Gala, 2 Fuji, 2 Honeycrisp)
1/2-3/4 cup sugar*
1/4 cup water
1 tablespoon lemon juice
Pinch of salt
1/2 teaspoon ground cinnamon


1. Place the apples, 1/2 cup of sugar, water, lemon juice, and pinch of salt in a heavy sauce pan and bring to a boil.
2. Reduce to a simmer and cook uncovered for 10 minutes, stirring frequently, until the apples start to soften.
3. Reduce the heat to low, cover and simmer for another 15 minutes, stirring every few minutes and breaking up the apples as you go to make a chunky applesauce.
4. Taste and add more sugar if needed, 1 tablespoon at a time, until the desired level of sweetness is reached.
5. If you prefer a smoother apple sauce, cook for another 10-15 minutes and mash with a potato masher. Optionally, you can use a hand blender or transfer to a blender and blend until the applesauce is completely smooth.
6. Add cinnamon and stir well.
7. Remove from heat (if not already done) and serve warm or let cool completely.
8. Store in the refrigerator in an airtight container for up to 4 days, or in the freezer for up to 2 months.


  • * You can make this recipe with no-added sugar by selecting sweet apple varieties like Red Delicious, Fuji or KORU®. If the result isn’t sweet enough, add sugar 1 tablespoon at a time until the desired level of sweetness is achieved.

  • Optional flavor additions: 1 tablespoon of chopped fresh ginger, 1/4 cup cranberry juice instead of water for a ruby red sauce (reduce sugar by 1/4 cup), add other fruit like apricots or strawberries.

  • Suggested uses for the easy applesauce: muffins, cakes, oatmeal, yogurt, pancakes, and as a side for savory dishes like roasted meats or vegetable fritters.

Topics: apple

Butternut Squash and Pear Soup with Spiced Chickpeas

Posted by Meg Raines and Elizabeth Williams on Sep 10, 2018 3:17:49 PM

Pear Butternut Soup

With summer winding down and the kids back in school, we only have one thing on our minds: Fall produce and spices! 

Our butternut squash and pear soup is elevated by crisp oven-baked Moroccan spiced chickpeas. These are added at the last minute and can be omitted for kids or anyone avoiding spicy foods. The hot soup and exotic spices offer warmth and comfort. A perfect dish to get into the Fall spirit.

Created by: Beth Williams, Meg Raines
Yield: 6 servings


Roasted Moroccan Spiced Chickpeas
1 (15.5 oz) can chickpeas, drained and rinsed
1 tablespoon olive oil
2 tablespoons Moroccan spice mix (recipe below or use store-bought spice blend of choice)

Moroccan Spice Mix
2 tablespoons brown sugar
4 teaspoons paprika
4 teaspoons ground cumin
2 teaspoons ground cinnamon
2 teaspoons ground black pepper
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon salt
1/2 teaspoon cayenne pepper (or more, to taste)

Butternut Squash and Pear Soup
1 tablespoon olive oil
1 medium onion, diced small
1 tablespoon fresh sage, packed, roughly chopped
2 tablespoons fresh ginger, grated
2 1/4 lbs. of peeled, seeded and cubed butternut squash (about a 3lb. whole butternut squash)
1 large pear (or 2 small ones), peeled, cored, and cubed
5 cups vegetable broth
1/2 teaspoon salt (add 1/4 teaspoon extra if using unsalted broth)
1/8 teaspoon fresh ground pepper

Butternut Pear Soup


1. Preheat oven to 400°F / 200°C.
2. If using, make the Moroccan spice mix by combining all of the ingredients and mixing well*.
3. Place the rinsed chickpeas on a clean tea towel and gently pat dry. Discard any loose skins.
4. In a mixing bowl toss the chickpeas with the olive oil and spice mix, stirring well until chickpeas are completely coated.
5. Arrange chickpeas on a sheet pan lined with parchment, making sure to spread them out evenly. 
6. Bake chickpeas for 20-25 minutes, or until brown. Remove from the oven and let cool for 10 minutes. Set aside.
7. While the chickpeas are baking, start making the soup. Place a large pot over medium heat, then add olive oil to warm.
8. Add onions, sage and a pinch of salt. Stir to coat in the olive oil, and sauté until the onion softens and becomes translucent, about 5 minutes.
9. Add the ginger and cook for 1 minute.
10. Add butternut squash and vegetable stock. Bring to a boil.
11. Lower the heat and simmer uncovered for 15 minutes.
12. Add the pear and simmer for an additional 15 minutes, or until the squash and pear are tender all the way through.
13. Add the salt and pepper and stir.
14. Transfer to a blender, or use a hand blender, and blend until the soup is smooth.
15. Taste and adjust seasoning if necessary.
16. The butternut squash and pear soup should be served hot, topped with the spiced chickpeas (optional) and a sage leaf for decoration.


* Leftover Moroccan spice mix can be placed in an airtight container and kept in a cool dry place for up to a month. It works well in marinades, on roasted or grilled meats and vegetables, or sprinkled on popcorn for a dash of spice.
** Leftover spiced chickpeas can be refrigerated in an airtight container for 3-4 days. Re-crisp in a 350°F / 175°C oven for 10 minutes.

Topics: pears, entree

Cucumber and Pear Gazpacho

Posted by Meg Raines and Elizabeth Williams on Aug 20, 2018 11:43:42 AM

Pear Cucumber Gazpacho

Bartlett pears and cucumber come together in our cooling summertime soup. Cucumber and pear gazpacho can be served as an original starter or sipped on its own as a main.

Use our kitchen hack to keep your pear slices from browning before you use them for garnish.

Created by: Beth Williams, Meg Raines
Yield: 6-8 appetizer servings


1 medium honeydew melon, diced small
2 large cucumbers, peeled, seeded and diced small
1 large Bartlett pear, peeled and diced small
3 tablespoons fresh lime juice
2 tablespoons shallots, minced
2 tablespoons fresh cilantro chopped
2 tablespoons white wine vinegar
1-2 tablespoons jalapeno minced (optional)
1 tablespoon olive oil
1/2 teaspoon salt

For Garnish
1/2 Bartlett pear, cored and sliced
2 tablespoons fresh cilantro, chopped
1 tablespoon shallots, minced
1 lime cut into wedges for serving on the side

Pear Cucumber Gazpacho


1. Set aside one cup of the melon and 1/2 cup of the cucumber.
2. Combine the rest of the melon and cucumber in a blender and blend until very smooth.
3. Pour mixture into a bowl and add the remainder of the ingredients: diced Bartlett pear, reserved diced melon and cucumber, lime juice, shallots, cilantro, vinegar, jalapeño (if using), olive oil and salt. Mix well and chill in the refrigerator for at least an hour.
4. Serve well chilled, garnished with sliced pears, cilantro, and shallots.


The taste will differ depending on how sweet your honeydew melon is. We recommend tasting the soup and making adjustments to suit your tastes with salt, lime juice, cilantro, etc.

Topics: pears, entree, appetizer

Poached Ice Tea Pears

Posted by Meg Raines and Elizabeth Williams on Aug 8, 2018 12:07:08 PM

Iced Tea Pears

This poached ice tea pears recipe makes a wonderfully cool dessert for those hot summer days. After all, what’s more refreshing than ice tea? 

Our elegant dessert is sure to turn some heads at the dinner table. Poaching pears is easy so don’t worry if you’ve never done it before.

Created by: Beth Williams, Meg Raines
Yield: 2-4 servings


4 1/2 cups water
4 tea bags (English Breakfast or other black tea)
1/4 cup sugar
2 firm pears (i.e. Bartlett pears)
1 tablespoon lemon juice
Garnishes (i.e. mint, lemon slices, berries, etc.)
Cream or vanilla ice cream

Iced Tea Pears


1. Put the water in a medium pot, cover, and bring to the boil.
2. Turn off the heat and add the tea bags and sugar. Stir until the sugar is dissolved.
3. Cover and let steep for 10 minutes.
4. While the tea is steeping, peel the pears, cut them in half, and core them using a melon baller or teaspoon.
5. Remove the tea bags and bring the liquid to a simmer, then reduce the heat a bit. You want the poaching liquid to be just below simmering; there should be some steam but no bubbles.
6. Gently add the pears, making sure that each pear half is fully submerged.
7. Poach until the pears are tender all the way through, about 25-35 minutes. Test for doneness by piercing the thickest part of the pear with a sharp paring knife. Cooking time will ultimately depend on the size of the fruit.
8. Once the pears are cooked, use a slotted spoon to remove them from the poaching liquid and set them aside to cool. Once cool, cover the pears and place them in the fridge to chill completely, at least 1 hour.
9. Bring the poaching liquid to a boil and cook until the liquid has reduced to a syrup. Timing for this can vary greatly, so check on the liquid every 5 minutes or so.
10. When the syrup has started to thicken, stir in the lemon juice and cook for another 5 minutes or so. Syrup is ready when the liquid has thickened and reduced in volume by 2 or 3 times. Note that the liquid will thicken even more once cooled so don’t worry if it looks a little runny at first.
11. Set syrup aside to cool, then place in the fridge to chill. It may take a few hours for the syrup to chill completely.
12. Serve the chilled pears with your choice of garnish, cream or vanilla ice cream, and drizzle with the syrup.

Topics: pears, Dessert

Orondo Ruby Cherry Gin and Tonic

Posted by Meg Raines and Elizabeth Williams on Jul 13, 2018 12:00:00 PM

Orondo Ruby Gin and Tonic

When the sun gets hot, nothing beats a cherry gin and tonic at cocktail o’clock! This gorgeous drink looks fancy but is actually very simple to make. Make use of seasonal produce by garnishing your gin and tonic with fresh cherries, berries and basil.

The syrup can be made with any type of cherry, but Orondo Ruby cherries give this gin and tonic a beautiful pale pink color.

Make the syrup ahead of time to give it time to cool.

Created by: Beth Williams, Meg Raines
Yield: 1 cocktail


Cherry gin and tonic:
2 fl. oz gin
1 fl. oz Orondo Ruby cherry syrup (recipe below)
2 ice cubes
10 fl. oz tonic water
Handful of fresh Orondo Ruby cherries
Handful of fresh mixed berries (ie. blueberries, blackberry, raspberries, etc.)
Couple of fresh basil leaves
1/4 lime, cut into a wedge

Cherry syrup:
1 cup Orondo Ruby cherries, pitted
1 cup sugar
1 cup water

Orondo Ruby Gin Tonic


1. Put all of the cherry syrup ingredients in a medium pan, stir, and bring to a boil.
2. Reduce the heat a bit and let simmer for 3 minutes.
3. Remove the pan from the burner and use a potato masher to squish the cherries and help them release their juice. Stir well.
4. Put the pan back on the stove and simmer for an additional 3 minutes.
5. Being very careful not to burn yourself, strain the cherry syrup through a wire mesh strainer and into a bowl. Press down carefully but firmly on the cherries until all the juice has been released. Discard the skins.
6. Set syrup aside to cool completely. Do not use hot syrup in your gin and tonic
7. Now make the cherry gin and tonic. Start by pouring the gin and cherry syrup into a tall glass.
8. Add ice cubes and pour in the tonic water.
9. Garnish with the fresh cherries, berries and basil leaves.
10. Squeeze the juice from the lime wedge into the drink before dropping the wedge into the glass.
11. Serve immediately.


* When making multiple cherry gin and tonics, set out all of your glasses and carry out each step across all of them (ie. put the gin in all of the glasses, then add the cherry syrup in all of the glasses, etc.). This way all drinks can be served at the same time and you can sip yours with your guests!

Topics: cherries

Cherry Walnut Salsa

Posted by Patty Mastracco on Jul 9, 2018 6:52:24 AM

Cherry Walnut Salsa


Created by: Patty MastraccoCalifornia Walnuts
Prep time: 15 minutes


2 cups pitted, fresh Orondo Ruby® cherries, coarsely chopped
1/3 cup chopped California Walnuts
2 tablespoons minced red onion
2 tablespoons chopped fresh cilantro
2 tablespoons lime juice
1 tablespoon minced jalapeno pepper
Sea salt to taste


1. Stir together all ingredients in a medium bowl. Cover and refrigerate until ready to serve. Great with tortilla chips, or served over grilled chicken or pork. Makes about 2 1/4 cups.

Patty Mastracco

Topics: cherries, appetizer

Creamy Summer Salad with Orondo Ruby Cherries

Posted by Meg Raines and Elizabeth Williams on Jul 5, 2018 2:01:48 PM



Created by: Beth Williams, Meg Raines
Yield: 2 mains/4 starters


For the dressing:
1/2 cup tahini (sesame seed paste)*
Juice of half a lemon
1/2 cup water (plus extra if required)
1/4 teaspoon salt
1 generous pinch of ground black pepper

For the salad:
4 cups spring mix or assorted baby greens, packed
2 cups Orondo Ruby cherries, stemmed, halved and pitted
1 medium cucumber, peeled, halved and thinly sliced
1/2 cup walnuts, toasted and roughly chopped
4 tablespoons basil, chopped



1. Start by making the tahini dressing. Put the tahini and lemon juice in small bowl and whisk until combined.
2. Pour in the water little by little, whisking between each addition, until all of the water has been incorporated.
3. Add the salt and pepper and whisk well.
4. If you find the dressing too thick, add extra water one tablespoon at a time until the desired consistency is reached.
5. Add all of the salad ingredients to a large bowl and toss.
6. Add 3 tablespoons of the tahini dressing and toss to coat. Add extra sauce if desired and toss again. How much is needed is ultimately a matter of taste. Serve.
7. Alternatively, for a more elegant presentation, divide the spring mix/baby greens between 2 or 4 plates (depending on whether the salad is being served as a starter or a main).
8. Evenly divide and sprinkle the cherries and cucumber on top of each plate. Using zigzagging motions, drizzle about a tablespoon of tahini over each salad.
9. Sprinkle with basil and serve with extra dressing on the side for those who want more.


* Tahini is a sesame seed paste and staple in many cuisines, especially in the Mediterranean and Middle East. It is most notably used as an ingredient in hummus. Tahini can be found in the ethnic food section of many supermarkets. It can also be purchased in ethnic food stores, health food stores and online.
** The dressing recipe will make more than you need for the creamy summer salad with cherries. Leftovers can be used in many ways, for example, to make hummus, drizzle on steamed greens or broccoli, dip crudités or chips in, etc.

Topics: cherries

Summer Cherry Fruit Cake

Posted by Meg Raines and Elizabeth Williams on Jun 22, 2018 8:00:00 AM

Traditional fruit cake is turned right on its head with our modern summer cherry fruit cake recipe. We’ve swapped dried fruit for fresh cherries and apples, resulting in a moist cake that’s bursting with flavor. Walnuts are thrown in to give a subtle nutty flavor and add texture. 

This crowd-pleasing cherry cake is great to take on picnics, to the beach or even for breakfast on the go. It’s dense, like a traditional fruit cake but way more fun.

Cherry Walnut Cake


Created by: Beth Williams, Meg Raines
Yield: 1 9 x 11 inch cake


2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1 teaspoon salt
2 eggs
1/2 cup brown sugar, packed
1/4 cup pure maple syrup
1/2 cup coconut oil, melted (or other neutral oil such as safflower or grapeseed)
1 teaspoon pure vanilla extract
1 cup peeled and diced apple (about 1 large apple of any variety)
2 cups fresh cherries, pitted and diced
1 cup walnuts, roughly chopped

Powdered sugar (for finishing)

Cherry Walnut Cake


1. Preheat the oven to 350°F (180°C).
2. Grease a 9” x 11” baking pan with non-stick spray, butter or margarine and set aside.
3. In a large bowl, combine the dry ingredients: all-purpose flour, baking soda, cinnamon, cardamom and salt. Set aside.
4. Place the eggs, brown sugar, maple syrup, coconut oil (or neutral oil) and vanilla in a medium bowl and whisk until smooth.
5. Pour the wet ingredients over the dry ingredients and mix just until combined.
6. Fold in the apple, cherries, and walnuts, and mix until evenly incorporated. The batter will be thick.
7. Spread the batter in the prepared pan and smooth out with the back of a spoon to create an even surface.
8. Bake for 35-40 minutes or until the cake is golden brown and bounces back when pressed gently.
9. Leave the cake in the pan and place on a cooling rack.
10. Once completely cool, dust with powdered sugar.
11. Cut the cake into slices or squares directly in the pan before serving.
12. Cake can be covered tightly and kept up to 3 days at room temperature or frozen for up to a month.

Topics: cherries