Fresh Fruit Platter Recipes

CHRISTMAS TREE FRUIT PLATTER

Christmas Tree Fruit Platter image

Here's a festive way to serve fruit at your next holiday get-together! Do not prepare too far in advance of your party, or the fruit will dry out. You can mix up any leftover or scrap fruit to make a beautiful salad to serve alongside this Christmas tree fruit platter.

Provided by Kim

Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes

Time 25m

Yield 8

Number Of Ingredients 6

Ingredients

1 pound green grapes
4 large kiwis, peeled and sliced
4 fresh strawberries, trimmed and sliced
½ cup pomegranate seeds
½ fresh pineapple, peeled and sliced
6 dried dates

Steps:

Create an outline of a tree shape using the grapes on a cutting board or serving platter. Begin at the top point of the tree and fan the grapes out into a triangular pattern. Create 3 triangular sections, each slightly larger than the last. Fill in each section with kiwi slices.
Arrange sliced strawberries across the tree shape to create a garland effect. Add pomegranate seeds randomly all over the arranged fruit to look like ornaments.
Place pineapple slices onto a cutting board. Use small cookie cutters to cut out a star shape and some several small ornament shapes. Place the star at the top of the tree shape, and decorate the rest of the tree with the pineapple ornaments.
Arrange dates at the bottom of the tree to look like a trunk. Serve immediately, or keep refrigerated until ready to serve.

Nutrition Facts : Calories 184.1 calories, Carbohydrate 47.3 g, Fat 0.8 g, Fiber 5.1 g, Protein 2.1 g, SaturatedFat 0.1 g, Sodium 4.3 mg, Sugar 38.5 g

FRUIT PLATTER WITH WHIPPED RICOTTA

Fruit Platter with Whipped Ricotta image

You can use any assortment of farmers' market and tropical fruits for this impressive brunch spread. Bonus: you can make all the accompaniments in advance: juicy poached peaches, creamy ricotta flavored with vanilla and maple syrup, and subtly sweet digestive biscuits.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 45m

Yield Serves 8 to 10

Number Of Ingredients 14

Ingredients

4 ripe but firm peaches or nectarines (about 1 pound), quartered and peeled
3 tablespoons sugar
2 tablespoons fresh lemon juice
1 pint part-skim ricotta
1/2 teaspoon pure vanilla extract
1 tablespoon pure maple syrup
1/2 honeydew melon, halved and cut into thick slices
1/2 pineapple, halved, cored, and cut into thick slices
1/2 baby watermelon, cut into thick slices
1 bunch green or muscat grapes
3 kiwifruits, peeled and sliced
8 fresh figs, halved
2 cups mixed berries, such as blackberries, raspberries, and blueberries
Digestive Biscuits, for serving

Steps:

Poached Peaches: Combine peaches, sugar, lemon juice, and 2 tablespoons water in a small saucepan over medium heat. Bring to a simmer, then reduce heat to low, cover, and cook, gently stirring occasionally, until fruit is just tender, 5 to 10 minutes, depending on ripeness. Transfer peaches to a heatproof container with a slotted spoon; strain syrup over top. Let cool completely. Peaches in syrup can be refrigerated, covered, up to 1 week. (Makes about 2 cups.)
Whipped Ricotta: Puree ricotta, vanilla, and maple syrup in a food processor or blender until creamy. Mixture can be refrigerated, covered, up to 5 days. (Makes 2 cups.)
Fruit Platter: Arrange all fresh fruits on a platter. Serve with poached peaches, whipped ricotta, and digestive biscuits.

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