FRESH FRUIT PLATTER AND FRUIT SALAD
FOR LARGE GROUPS
FRESH FRUIT PLATTER
Source: Byerly's
Servings: 25
An attractive arrangement of fresh fruit. For the fruit platter, cut and slice fruits the night before; except for the strawberries, which are washed just before serving. Fruit chunks can be stored in individual, air tight containers or plastic food storage bags. Arrange on the platter early on the day of the party. If time is short, select three fruits for a fruit platter. Cover tightly with plastic wrap and refrigerate until serving time.
APPROXIMATE YIELDS:
1 (3-4 lb.) pineapple = 40 triangular shape chunks
1 (4 lb.) cantaloupe = 36 chunks
1 (2 lb.) honeydew = 36 chunks
1 (4-5 lb.) watermelon piece = 48 chunks
1 lb. seedless green grapes = 12-15 clusters
1 lb. seedless red grapes = 12-15 clusters
1 lb. strawberries =20-25 large berries
With a large knife, cut pineapple into fourths from base through greet top. Remove core and loosen pineapple from shell using a grapefruit or paring knife. Slice each quarter into 5 triangular shape wedges; cut down center to make 10 wedges leaving them in place in shell. Place a frilly co*cktail pick in each chunk.
Peel and cut melons into chunks.
Snip grapes into clusters.
Leave strawberries whole, stems on.
Arrange fruit in interesting design on large platter.
FRESH FRUIT SALAD
Source: Byerly's
Serve from an informal watermelon boat* or a crystal bowl for more formal occasions. Select a variety of fruits. Clear fragile fruit such as berries the day of serving; use these fruits near top of bowl and as garnish as they crush easily.
Allow 1/2 cup prepared fruit per person for receptions and teas; 3/4 cup per person for buffet meals. Prepare total fruit needed; refrigerate. Replenish serving container as needed.
12 servings
6 cups prepared fruit (1/2 cup serving size)
9 cups prepared fruit (3/4 cup serving size)
25 servings
13 cups prepared fruit (1/2 cup serving size)
19 cups prepared fruit (3/4 cup serving size)
50 servings
25 cups prepared fruit (1/2 cup serving size)
38 cups prepared fruit (3/4 cup serving size)
100 servings
50 cups prepared fruit (1/2 cup serving size)
75 cups prepared fruit (3/4 cup serving size)
APPROXIMATE YIELDS
1 (18 1/2 lb.) watermelon = 16 cups
1 (4 lb.) pineapple = 5 cups
1 (3 lb.) honeydew or cantaloupe = 4 cups
1 lb. strawberries = 4 cups
1 lb. Tokay grapes = 3 cups
1 lb. green grapes = 2 cups
1 pt. blueberries or raspberries = 2 cups
1 (3 oz.) kiwi fruit = 1/2 cup or 12 (1/8-inch) slices
*WATERMELON BOAT:
Using a cardboard guide of a 1 1/2-inch scallop, draw scallop design about 1/3 of the way down from top of melon. Cut out scallops with paring knife; remove top section. Cut out melon into balls or wedges; leave shell 1-inch thick. Can be done ahead; wrap in plastic wrap and refrigerate. Fill just before serving.
EASY WATERMELON CARVING TIPS
Source: the National Watermelon Promotion Board
Have the whole watermelon at room temperature when you carve. The cuts will be easier to make when the watermelon is not cold. You can chill the watermelon in the refrigerator after cutting and before serving.
Cut a small, thin, flat piece from the bottom of the watermelon before carving. This will make a flat base, making the watermelon more stable when carving.
Draw the design on the watermelon rind with a fine/medium point waterproof marker or a sharp pencil before you cut. After youve drawn the design on the rind, insert toothpicks in key places to use as guides for your cuts.
Use a sharp knife with a pointed tip the sharper the knife, the easier and cleaner the cuts will be. Be careful! Consider using a channel knife for certain cuts and to hollow out larger areas.
For better grip and to help protect your hands, use a fresh, new thick pair of gardening gloves with gripper palms.
Choose a flat working surface on a solid base.
For more detailed designs, draw a template first on a sheet of white paper with a marker or pencil. When finished, transfer the image to the watermelon surface by taping the paper to the melon and tracing along the designs lines with a pencil, making the design right on the watermelon surface.
When attaching cut pieces on the watermelon to make your design, use round toothpicks or skewers. Flat toothpicks will often break due to weight of the piece or the thickness of the rind.
