The Shoreline Fruit Blog


Montmorency Tart Cherry Anti-Inflammatory Elixir

Posted on May 09 , 2018 - 09:48 am

Ingredients

  • 12 oz tart cherry juice
  • 4 oz coconut water
  • 2 teaspoons fresh grated ginger
  • 1 teaspoon fresh grated turmeric
  • 1/8 teaspoon fresh ground pepper
  • Sparkling water (optional)

Directions

Using a standing blender or hand blender, combine cherry juice, coconut water, ginger, turmeric and pepper. Blend until well combined. Pour into glasses and top with 1-2 ounces of sparkling water.

Recipe courtesy of Michelle Babb, MS, RD, CD

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Shoreline Fruit, LLC Announces Personnel Changes

Posted on Apr 19 , 2018 - 02:04 pm

Traverse City, Michigan – April 17, 2018 --- Shoreline Fruit LLC, announced today personnel changes at their World Headquarters in Traverse City and their Production and Storage Facility in Williamsburg, MI.

Promotions

Kristen Moravcik has expanded her role as Digital Marketing Specialist to Marketing Manager for the company.  In this new role, Kristen is responsible for all of Shoreline Fruit’s corporate branding and marketing initiatives including strategy development, retail packaging, website management along with the company’s  internet advertising and social media marketing. She joined Shoreline in February of 2011 as a Sales Assistant. Kristen holds a Bachelor’s degree in Advertising from Michigan State University.

Brian Gerberding has been named the Director of Sales and Marketing for the company. Brian formally held the title of Director of Sales for Shoreline Fruit.  Brian will now be accountable for both the Sales and Marketing Departments. Brian joined Shoreline Fruit in 2011. He holds a Bachelor’s of Science degree from Ball State University. 

Erika Cotner has expanded her role as HR Assistant to Human Resource Specialist. In Erika’s new role, she is responsible for additional human resource and recruitment initiatives. Erika joined the company in April 2016. She holds a Bachelor’s degree in Business Management from Northwood University and is currently a member of the Traverse Area Human Resource Association.

New Employees

Justin Schumacher has assumed the position of Quality Assurance Manager. Prior to joining Shoreline Fruit, Justin was the Technical Quality Manager at Caraustar Industrial Products Group, an industrial paperboard products company. Justin has a Bachelor of Science degree in Engineering & Technology Management and a minor in Management from Saginaw Valley State University in Saginaw, Michigan.  

Traci Heidbreder has joined Shoreline Fruit as a Sales Assistant in the Sales Department. Prior to joining Shoreline Fruit, Traci was with Iowa State University in Ames, IA where she was the Assistant Conference Coordinator.  Traci has attended NW Missouri State University and Des Moines Area Community College and is a graduate of Bernel Cosmetology College in Ames, IA.  

About Shoreline Fruit, LLC

Shoreline Fruit, LLC is an innovative, vertically-integrated grower, processor, and marketer of premium cherry products and other dried fruits.   Grower-owned and headquartered in Traverse City, Michigan, Shoreline is one of the world’s largest producers of dried tart cherries and cherry concentrate.   Shoreline also offers a broad selection of other premium dried fruits and tart cherry-based nutraceutical products to consumers under their Cherry Bay Orchards® and CherryPURE® brand names to retail and specialty food marketers and distributors.  From our orchard to the consumer, Shoreline is committed to quality, innovation, and sustainability.  For more information about Shoreline’s products and services, please visit www.shorelinefruit.com

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Tart Cherry Peanut Butter

Posted on Apr 13 , 2018 - 02:30 pm

Ingredients

  • 2 cups dry roasted peanuts
  • 1/2 teaspoon flaky sea salt
  • 1 teaspoon avocado oil
  • 1/2 cup coarsely chopped dried Montmorency tart cherries

Directions

Add peanuts and salt to a high speed blender (or powerful food processor). Pulse a few times to get started, then put on high speed for 20 seconds. Stop, stir all the way to the bottom, and return to high speed for 20 seconds. Add oil, then return to high speed. At this point the peanuts should be breaking down and churning. Continue to blend until smooth and creamy.

Add tart cherries and pulse several times to incorporate, then mix on high speed for 10 seconds. Store in a jar, in the refrigerator.

Recipe courtesy of Amanda Paa, Heartbeet Kitchen

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Tart Cherry Toast

Posted on Apr 08 , 2018 - 11:24 am

Summary

Total Time: 10 Minutes
Prep: 5 Minutes
Cook: 5 Minutes
Yield: 3 Slices
Level: Beginner

Ingredients

  • 3 slices of toasted bread
  • 1/2 cup whole milk greek yogurt
  • 2 tablespoons Montmorency tart cherry concentrate
  • 1 banana, sliced
  • cacao nibs, crushed pistachios, and honey for topping

Directions

Place greek yogurt in a medium size bowl. Add tart cherry concentrate and fold in, so that streaks remain, giving it an elegant appearance. Spread a few tablespoons of tart cherry yogurt onto each piece of toast, then top with 5-6 banana slices on one side. Top with sprinkle of cacao nibs, crushed pistachios, and drizzle of honey. Serve immediately.

Recipe courtesy of Amanda Paa, heartbeetkitchen.com

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Shoreline Fruit Announces New Investment in CherryFlex, Inc.

Posted on Feb 07 , 2018 - 04:47 pm

Traverse City, Michigan – February 6, 2018 --- Shoreline Fruit, a grower, processor and marketer of tart cherries and other fruit-based products, announced today a new investment in CherryFlex Inc., an innovative leader in the development of whole fruit processing technologies for use in ingredients and supplements.

Corey Geer, Shoreline’s current CFO who will manage CherryFlex Inc., said the investment will give the company additional strength for its growing line of nutraceutical and supplement products.

"The investment complements and expands our line of products in areas where we envision future growth for the fruit industry," said Geer. "The vision that Bob and Janet Underwood, the CherryFlex® founders, had when starting their company is a shared one, and we plan on continuing their innovations. We look forward to a new chapter in the growth and expansion of CherryFlex® products, processes and people."

CherryFlex Inc. is co-owned by Steve deTar from Brownwood Acres located in Eastport, Michigan. Brownwood carries a number of CherryFlex® branded products under their FruitFast® banner. "Shoreline brings a wealth of fruit processing experience to the company and I’m excited to build our partnership long-term," said deTar.

Longtime partners of Mr. deTar, the Underwoods are retiring and have sold their interest in the company. The Underwoods said they are pleased to be able to transition their ownership to a company like Shoreline. "We’ve known the Shoreline founders for years, and like us, the Gregory and Veliquette families grew up in the fruit industry. We’re excited they will advance and expand the products we’ve developed," said Bob. "With Shoreline Fruit, we respect and appreciate their history, philosophy and vision for the future, and are confident they will continue to advance the quality and development of health-giving products."

About Shoreline Fruit

Headquartered in Traverse City, Michigan, Shoreline Fruit is an innovative, vertically-integrated grower owned, processor, and marketer of premium cherry products and other dried fruits. Shoreline is one of the world’s largest producers of dried tart Montmorency cherries and cherry concentrate. Shoreline also offers a broad selection of other premium dried fruits and tart cherry-based nutraceutical products to consumers under their Cherry Bay Orchards® and CherryPURE® brand names to retail and specialty food marketers and distributors around the world. From our orchards to the consumer, Shoreline is committed to quality, innovation, and sustainability. For more information about Shoreline’s products and services, please visit www.shorelinefruit.com.

About CherryFlex®

Bob and Janet Underwood spent their entire careers as fruit farmers on Old Mission Peninsula in northwest Michigan, having grown and processed Montmorency red tart cherries for over 50 years. They operated the well-known Underwood Orchards and Farm Market for 40 years, before inventing and manufacturing a line of fruit products designed to improve the quality of life for people and their animals. Bob Underwood has been a cherry industry leader with a strong loyalty to the farming community, evidenced by his continuing involvement and innovative spirit. For more information, please visit www.cherryflex.com.

About Brownwood Acres

Over five generations, Brownwood Acres has developed an internationally recognized product line based on the best super fruits. The business began in 1945 as a roadside market selling honey and produce from our family farm. Steady growth ensued and our company won a coveted spot on the Inc. Magazine list of the 500 fastest growing privately held companies in the United States two years in a row. In 2007, Brownwood Acres leveraged it’s offerings by acquiring a 50% ownership interest in Underwood Orchard’s CherryFlex® business. Products include our CherryFlex® line, FruitFast® Softgels, Fruit Liquids, Bars, Shots and Gels. For more information, please visit www.fruitfast.com.

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Tart Cherry Elixir

Posted on Dec 19 , 2017 - 07:58 am

Ingredients

  • 1/2 cup Montmorency tart cherry concentrate
  • 1 cup coconut water
  • 1 tsp turmeric
  • 1 tbsp ginger paste

Directions

Mix ingredients well and set in the freezer overnight in an ice cube tray.

Add to your favorite coconut water and enjoy.

Recipe courtesy of Lindsey Ostrom, pinchofyum.com

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Vegetarian Sheet Pan Stuffing with Tart Cherries

Posted on Nov 21 , 2017 - 03:42 pm

Ingredients

Stuffing

  • 1 medium delicata squash, deseed and cut into 1/2 inch thick half moons
  • 1 pound brussels sprouts, trimmed and halved
  • 5 shallots, quartered
  • 3 sprigs fresh thyme
  • 5 cloves garlic
  • 3 cups cubed, seedy bread
  • 3 sprigs fresh thyme
  • 1/4 cup olive oil
  • 1 1/2 teaspoons salt
  • 1/3 cup dried Montmorency tart cherries

Vinaigrette

  • 1 1/2 tablespoons maple syrup
  • 3 tablespoon olive oil
  • 2 tablespoons apple cider vinegar
  • roasted garlic from stuffing
  • 1/4 teaspoon salt

Directions

Preheat oven to 375 degrees F. On two large half sheet pans, add all squash, sprouts, shallots, garlic, thyme. Put the bread on the end of one sheet pan. Drizzle olive oil and sprinkle salt over ingredients and lightly toss with hands, keeping bread separate.

Bake for 7-8 minutes, until bread is golden brown and remove that, setting aside. Return pans to oven and continue to roast for 30 minutes, until all vegetables are tender.

Remove from oven and pick out the roasted garlic. Blend garlic plus all vinaigrette ingredients in a small blender of food processor.

Combine all vegetables on one pan and add toasted bread and tart cherries. Pour vinaigrette over stuffing and stir. Serve warm

Recipe courtesy of Amanda Paa, heartbeetkichen.com

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