Fruit and chocolate baked in a cakeWhat do you do to...


November 05, 1997|By Elizabeth Large

Fruit and chocolate baked in a cake

What do you do to improve the image of the most sneered-at food product on Earth? You add chocolate, of course. Barbara Rubin has created a new and delicious take on the traditional fruitcake. Her Potomac company, Bobbie Bakes, makes "Frudge" gourmet cakes of dried fruits, chocolate, rum and nuts. If you have trouble finding them, you can call 888-4FRUDGE to mail order. The 1.75-pound cake is $20 and the 5-ounce mini-cake is $4.70 plus shipping.

Save the fruit

The new Produce Saver by Extend-a-life, as seen on TV, is the latest weapon in America's fight against rotting produce. You place the envelope of zeolite, water and potassium permanganate -- well, I know what water is -- in the fridge. It absorbs "harmful" ethylene gases that accelerate spoilage and decay. (These are the same gases that cause produce to ripen.) Supposedly refrigerator shelf life is extended by four weeks. Suggested retail price is $3.99.

I don't know about you, but to me the thought of 4-week-old tomatoes isn't all that appetizing. Why not just eat your fruits and vegetables as they ripen?

Dinner, twice

The "freshman 15" -- those 15 extra pounds your new college student comes home with -- have become a fact of dorm life. A four-year study of more than 75,000 students, faculty and staff by Marriott Education Services may suggest why. Call it the Fourth Meal Syndrome: Sixty percent of students on a meal plan surveyed eat a fourth meal after 10 p.m. Pizza and subs are the foods usually consumed.

Pub Date: 11/05/97

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