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Healthy, Tangy Buttercrunch Salad

Ingredients: (Makes 4 servings)

1 head buttercrunch lettuce, washed and torn into bite-sized pieces
6 mandarin oranges
1/2 red onion, thinly sliced
3 tbsp crushed candied pecans
1/4 cup balsamic vinegar
1 tbsp olive oil
1 tsp honey
1/2 tsp dried mustard powder
salt and freshly cracked black pepper
1 small avocado


Place the torn lettuce into a large bowl bowl.

Peel 4 mandarins and separate the segments. It's really not necessary to try to remove the membranes as the segments are quite small and it would probably be a pain to do so.

Add the mandarin segments, red onion and pecans to the salad bowl.

Juice the remaining two mandarins and combine the juice with the balsamic vinegar, olive oil, honey and mustard powder in a small bowl. Add salt and pepper to taste.

Cut the avocado in half and remove the pit. Scoop each half out of the peel and dice. Drop the avocado pieces into the dressing. The juice and vinegar will prevent the avocado from discoloring.


When you are ready to serve the salad, empty the avocado pieces and dressing over the salad mixture in the large bowl and toss until everything is evenly combined.

Serve immediately.


Taco Stuffed Peppers


2 medium green bell peppers, cut in half lengthwise, seeded
1/2 lb lean ground turkey or lean (at least 80%) ground beef
2 tablespoons chopped onion
2 tablespoons Old El Paso™ taco seasoning mix (from 1 oz package)
1 can (15.5 oz) kidney beans, drained, rinsed
1 can (8 oz) tomato sauce
1/4 cup sour cream
1/4 cup shredded Cheddar cheese (1 oz)
1/4 cup chopped tomato (1/2 small)


  •  Heat oven to 350°F. In 2-quart saucepan, heat 6 cups water to boiling. Add bell pepper halves; boil 5 minutes or until slightly softened. Drain; set aside.
  •  Meanwhile, in 8-inch nonstick skillet, cook ground turkey and onion over medium-high heat, stirring frequently, until turkey is no longer pink; drain. Stir in taco seasoning mix, kidney beans and tomato sauce. Heat to boiling. Reduce heat to medium-low; simmer 5 minutes, stirring occasionally.
  •  In ungreased 8-inch square (2-quart) glass baking dish, arrange pepper halves. Spoon turkey mixture evenly into each.
  •  Bake 10 to 12 minutes or until peppers are tender. Top individual servings with sour cream, cheese and tomato.

Easy, Fun, & Tasty Snacks



lb farmer's market baby carrots
2 tbsp olive oil
1 tsp dried parsley
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp salt
1/4 dry dill
1/4 tsp ground black pepper


      1. Preheat oven to 400F. Line a large baking sheet with parchment paper.
      2. Slice off part of the green on the carrot tops, so only about 1-2 inches remain. Slice carrots in half, lengthwise.
      3. Combine the parsley, garlic, onion, salt, dill and black pepper into a small bowl. Add in olive oil.  Generously brush carrots with the olive oil seasoning mix. Place carrots on baking sheet so that they are close but not touching.
      4. Bake for about 15-18  minutes (depending on size of your carrots) or until carrots are tender but still remain crisp. Garnish with additional chopped fresh parsley if desire. Serve immediately.


      1/2 cantaloupe, halved, seeded, peeled and diced
      1/3 cup heavy cream
      2 tablespoons or more Imperial Sugar Extra Fine Granulated Sugar
        1. Combine cantaloupe, heavy cream and sugar in a blender until smooth.
        2. Scoop mixture evenly into popsicle molds. Add popsicle sticks to center of each cup. Place into freezer until fully frozen, at least 4 hours.


        2 Bananas, very ripe
        1 Egg
        1 1/2 cups All-purpose flour
        1 tsp Baking soda
        1 Pinch Salt
        3/4 cup Sugar
        1 tsp Vanilla extract
        1/3 cup Butter
          1. Preheat the oven to 350°F (175°C), and butter a 4x8-inch loaf pan.
          2. In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas.
          3. Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.
          4. Pour the batter into your prepared loaf pan. Bake for 50 minutes to 1 hour at 350°F (175°C), or until a tester inserted into the center comes out clean.
          5. Remove from oven and cool completely on a rack. Remove the banana bread from the pan. Slice and serve.



          Tasty Taters


          lb small potatoes (about 2" across  B-sized, Red or Yukon work fine)
          Olive oil
          Kosher Salt
          Sliced Cheese (Your choice)
          For Topping:
          Light Sour Cream
          Cooked Bacon, chopped
          Sliced Green Onions


          Preheat oven to 400 degrees F. Line a large baking sheet with aluminum foil.
          Using a sharp knife, make several cuts through each potato, avoiding cutting all the way down. Place potatoes on baking sheet. Rub with olive oil and sprinkle with salt.
          Bake for 30 minutes, until potatoes are tender. Place cheese squares in between a few of the cuts on each potato. Return to oven for 5-10 additional minutes, until cheese has melted. Let cool 10 minutes before topping with sour cream, bacon and green onions, or your desired toppings.
          Serve warm or at room temperature. Enjoy!

          Here's The Skinny


          • 4 cups small broccoli florets (about 1½ pounds) 
          • 1-1/2 cups seedless red grapes, sliced in half
          • 1 cup chopped celery 
          • ½ cup dried cranberries (optional) 
          • ¼ cup salted sunflower seed kernels (optional)
          • ⅓ cup light mayonnaise
          • ¼ cup plain fat-free yogurt
          • 2 tablespoons sugar (or sweetener to taste)
          • 1 tablespoon white vinegar




          1. In a large bowl, stir together the broccoli, grapes, celery, cranberries and sunflower seeds.
          2. In a small bowl, whisk together the mayonnaise, yogurt, sugar and vinegar until well blended and creamy. Pour the dressing over the broccoli mixture and toss well to combine and coat everything. Chill for at least one hour.

          Avocado & Tomato Grilled Cheese Sandwhich

          Question: Is there anything more simply satisfying than a well-done grilled cheese made with quality ingredients? Answer: No. No, there is not. Add in avocado and tomato, and you will have an extra tasty sandwich.

          You’ll Need:

          – Your favorite bread

          – 1 avocado, sliced

          – 2 slices of mozzarella

          – 1 tomato, sliced

          – Olive oil

          – Salt

          – Butter

          To Make

          • Heat skillet over medium heat.
          • Butter both slices of bread, each on one side only. Place one of the slices in the skillet, butter side down.
          • Top the bread with the avocado, mozzarella cheese and tomato. Drizzle with olive oil and salt to taste.
          • Top the sandwich with the second piece of bread, butter side up.
          • Grill until the bread is golden brown, about 2 to 3 minutes. Flip the sandwich and grill the opposite side.

          Simple and delicious! What are your favorite twists on grilled cheese?


          How can a pumpkin make someone's day? Just watch...

          We had just a handful of pumpkins left on display yesterday.  We definitely could have sold them (there are always those dads who wait until the last minute!) but we thought it would be way more fun to share them with some amazing kiddos.  Watch what happens....


          Settle in and watch us change an entire industry!

          We've got to be honest, for us part of the fun of being a little guy is being agile.  We've had (waaay) more than our share of crazy ideas. Sending a percentage of every purchase in our store back to community non-profits and schools? Yep.  Taking fresh fruits & veggies to hundreds of classrooms in the St. Louis area for kiddos to try?  Done it.  Delivering fruit to folks at work in convenient little Cubes? Affirmative. 
          You see when we come up with an idea we think can add value to our customers' busy lives, we don't consult a panel of [air quotes] industry experts [air quotes] for opinions.  Rather, we live by the mantra of "Shut up and just ship it already!"  We rely solely on the feedback of you the consumer as our guidepost for measuring the validity of our crazy concepts.  After all, what better measuring stick is there than the folks who spend their hard-earned money on our products and rely on our service to feed their families?  None!
          Feedback is only worth the digital bits of the email they're shared in if we listen to it and then act on it.  We've heard for some time that in many offices the novelty of having fresh fruits & veggies delivered right to your desk has worn thin.  Oh sure, there was a time when it was like Christmas morning when the FMC delivery guy showed up, but now it's commonplace.  It's just another one of those conveniences your office offers.  It's barely distinguishable from the dry cleaning drop-off, or the mobile car wash that you occasionally see in the parking lot.

          This is partly our fault.  We don't have splashy billboards, there's nobody running around in a banana suit in FMC television ads (in fact there are no television ads!), We just quietly go about our business and don't attract much attention in many of the offices we've been delivering to for 4 years now.  I guess we could put our delivery guys in neon tank tops, but I don't think anyone wants to see that on a Monday morning  ಠ_ಠ  Instead, our answer is to deliver even more value and convenience every week.  If we can make your life easier, hopefully you'll tell your friends and co-workers.  You do the advertising, and we can spend more time coming up with our next insane idea :)
          With that as our goal, we've spent the last few months developing version 2.0 of FMC which lives here for the moment.  Gone soon are the days of being told what's in your Cube or Market Crate.  With version 2.0, you browse from over 300 items in our Market (all in convenient, logical little collections) and we bring it fresh right to your desk!  Tired of stocking up at the grocery store and then throwing half of your produce away?  Don't stock up when we're bringing it every week with free delivery!  Buy just what you need and keep it fresh.
          We rolled version 2.0 out last week in a small test and the response was overwhelming!  Only 10 of our Tuesday delivery points had the opportunity to break...or I mean test it for us.  The test saw 50 people take delivery of over 200 unique SKU #'s.  Every box is hand-packed, custom labeled with the buyers name, and shipped in a sturdy box for easy carry-out to your car at the end of the day.  It's "Market fresh veggies & fruit...without the commute" and it's gonna make the big box stores unhappy with us yet again :)

          With Labor Day pushing our deliveries back a day next week, (Monday offices on Tues and Tuesday offices on Weds) we've got an extra day to build custom orders from version 2.0 of FMC.  That gives us the opportunity (for better or for worse we're not sure just yet!) to open the new shopping experience up to nearly all of our offices who get their normal deliveries on Tuesday.  Click here to see if your office is on the list and if not, stay tuned because it will be soon!
          We know you Monday folks are feeling slighted at this point so how about this?  Buy a Market Crate AND a Mini Cube between now and Friday at 6pm.  Enter discount code COMBO in the discount code field at checkout and you'll get the Mini Cube for just $2.99.  That's $4 off instantly!  For you Tuesday offices who are interested in trying out version 2.0 of FMC but don't want to miss out on this coupon code, it will also work for you if your cart total is over $22.50 AND a Mini Cube must be in your cart!

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