Fresh Fruit Platter
This recipe makes 10 servings
Sweets and treats abound at holiday parties, so fresh fruit is always welcome by guests who want to refresh their palates or are watching their waistlines. White Chocolate Cheesecake Dip makes the fruit even more enticing to those who aren't. Serve about 1 cup (250 mL) of cut fruit per person.
- 1 1golden pineapplegolden pineapples
- 1/2 1/2cantaloupecantaloupes, seeded
- 1/2 1/2honeydew melonshoneydew melon, seeded
- 3 3kiwifruit
- 1 cup 1cupblueberryblueberries or raspberries
- 1 tbsp 1tbspfinely shredded mint or scented geranium leaves
With sharp knife, cut pineapple lengthwise through leaves into quarters; cut away core. With knife, cut between pineapple flesh and peel to release fruit. Remove any eyes. While still on peel, cut fruit into bite-size pieces.
Peel cantaloupe; cut into 10 wedges. Cut each into bite-size pieces.
Peel honeydew melon; cut into 8 wedges. Cut each into bite-size pieces. Peel kiwifruit; cut each into 8 wedges.
Arrange pineapple on peel with leaves along edge of platter. Arrange cantaloupe, honeydew melon and kiwifruit attractively in piles around pineapple. Sprinkle blueberries over pineapple; sprinkle mint over honeydew melon. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Additional information :
Tip: If fruit platter is for dessert, provide forks; if it's for snacking, pierce some pieces with toothpicks for easier eating.
Source : Canadian Living Magazine: December 2004