A recipe for a fruit tray might seem unnecessary but for any caterer it is the most requested item on the menu. It is helpful to have a quantity guide to assist in purchasing the right amount of fruit and avoid over-buying such a perishable item.
A few rules that I use in making up a platter are:
1. Keep the same fruit together on the platter. Mixing it up makes less of an impact and effects the fruits flavor.
2. Choose what’s ripe and tasty. It is better to serve fewer choices then unripe fruit that makes you pucker.
3. Smaller items like berries and softer items like kiwi last better and are more attractive toward the center or top of the platter.
4. If using pineapple the leafy top makes a nice centerpiece for your fruit platter (and it’s free). Place it on the platter first at the center or top then arrange other fruits in sections around.
5. Snip grapes in small 4 to 5 grape clusters then bunch back together to hide stems. Guests can grab a cluster and they have a visual impact as a group.
Sliced Fruit Tray
The calculations below are for a basic fruit tray. Customize your platter with fruits in season and garnish with a pineapple top for added height.
Serves 50
1 honeydew (2 pounds)
1 cantaloupe (4 pounds)
1 watermelon seedless (4 to 5 pounds)
1 pineapple (3 to 4 pounds)
2 pounds red grapes
1 pound green grapes
1 pound strawberries
Wash and dry fruit. Cut away rind and clear seeds from honeydew and cantaloupe.
Cut rind away from watermelon cut in half lengthwise then cut in half and half again, slice and arrange on platter.
Quarter honeydew, cantaloupe, slice arrange with watermelon.
Cut pineapple top and use as a garnish for the platter. Cut away pineapple rind, and quarter lengthwise. Cut away core, slice and add to platter.
Snip grapes into small bunches, add with strawberries, arranged over other fruits.
COOKS NOTE
When fruit is not in peak season you can use flavored syrups to lightly drizzle on top of your fresh fruit. Flavored syrups will add another dimension of flavor to your fruit tray.
Use other berries, tropical fruits and kiwi to garnish as well.
