Meet & Greet: Rick Delashmit, General Manager of Fruit My Cube

2012-01-29T07:30:00Z 2014-09-16T13:06:41Z Meet & Greet: Rick Delashmit, General Manager of Fruit My CubeWritten by Pat Eby Feast Magazine | Inspired Local Food Culture/Midwest
January 29, 2012 7:30 am  • 

When the 2 o'clock sugar crash hits and there's nothing but junk in the vending machines, what's a health-conscious worker to do? Email Rick Delashmit at Fruit My Cube. He'll set you up with fresh fruit, delivered straight to your desk each week. You can choose a Mini Cube with seven to nine pieces of fruit for $6.99 or pay just $10.99 for a Classic Cube packed with 15 to 17 hand-selected fruits and vegetables. If produce is in the company budget, let management spring for Whole Office Cubes, available in four sizes, which range from $50 to $150.

From spring through late fall, Delashmit buys the best seasonal fruits and veggies from local farms. During winter months, he uses high-quality growers from all over the world who supply his uncle's produce stores, the Belleville Farmer's Markets. Delashmit offers seasonal upgrades to the Cubes, including locally made treats such as Bobby's caramel apples in fall, Buddy Boy fruitcakes during the holidays and chocolate-dipped strawberries made by the Fruit My Cube team for Valentine's Day.

In February, Cube assortments include seasonal citrus, Washington state apples and pears, kiwis, grapes, and bananas on the sweet side. Look for veggies such as vine-ripened Roma tomatoes; lush avocados; and triple-washed, microwave-ready russet potatoes. Make the most of your Cube with our suggestions below.


Salad Days

○ Mixed baby greens with grapes and crumbled feta with lemon vinaigrette

○ Buttercrunch lettuce with diced pears, blue cheese and walnuts with raspberry vinaigrette

○ Red romaine lettuce with sliced kiwi, orange segments and diced turkey with ranch dressing

Simple Pairings

○ Honeycrisp, Pinata or Jazz apples with mild Cheddar

○ Braeburn apples with Camembert

○ Gala apples with sharp Cheddar

○ Red or green grapes or Bosc or Anjou pears with Havarti

○ Sliced apples with peanut, almond or cashew butter

Sandwich Board

○ Thinly sliced avocado with roast turkey and Brie on honey-wheat

○ Sliced pears with Bavarian ham and honey Dijon mustard on marbled rye

○ Apple slices with roast chicken and mayo on country white

○ Sliced bananas, almond butter and honey on multigrain wheat

Zap It

Stuffed baked potato: Microwave potato according to the directions on the wrapper, and then top with diced tomatoes, crumbled cooked bacon, scallions and Greek-style yogurt.

Poached pears: Peel, halve and core pears. Place cut side down in microwave-safe dish. Add ¼ cup cranberry or apple juice. Cover with plastic wrap and microwave on high for 4 to 6 minutes, until the pears are soft.

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