FRESH FRUIT PLATTER
Provided by Ina Garten
Categories appetizer
Time 15m
Yield 10 to 12 servings
Number Of Ingredients 8
Steps:
- I like to begin the platter with a base of ripe, colorful, sliced melons and pineapple--for example, cantaloupe, honeydew, Galia, or Cavaillon melons, plus the new "golden" pineapples. Peel the outside of a whole melon, cut it in half through the stem end, and scoop out the seeds. Place the melon halves cut side down on a board, and slice them straight across into 1/2-inch-thick slices. Fan each half-melon out slightly and arrange it on the platter. Next, cut off the top and bottom of the pineapple, peel the outside, and use a sharp knife to remove the "eyes." Cut the pineapple in half lengthwise and remove the core by cutting a "V" down the center of each half. Again, place the pineapple halves, cut side down, on a board and slice them straight across into 1/2-inch-thick slices. Fan the slices out and arrange them next to the melon on the platter.
- Once the base is set, you can add any kind of fruit that's available. I like to have one thing that is taller than the rest, such as a large bunch of grapes or a decoratively cut papaya, to give the platter height. Then I add raspberries, strawberries, blueberries, and fresh figs in casual but organized groups. The platter can look like a bowl of M&M's if there are too many colors scattered with no order. Visually, your eye needs to have a focal point and to be able to see each type of fruit. After all the fruit is arranged, I add flat green leaves around the outside of the fruit, to set off the colors. Use lemon and galax leaves from your florist, or fig leaves and grape leaves from your garden. Make sure they are pesticide-free and well washed.
- Any kind of fruit will work well on this platter. For special occasions, add persimmons, kiwi, passion fruit, Queen Anne cherries, fresh apricots, and mangos. Choose whatever is colorful and seasonal.
GRILLED FRUIT PLATTER
Find out one of the best ways to enjoy fresh fruit with this Grilled Fruit Platter. Pineapples, plums, nectarines and pears taste wonderful grilled. Serve this Grilled Fruit Platter with the accompanying creamy orange dip!
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 30m
Yield Makes 8 servings, 4 fruit pieces and 2 Tbsp. sauce each.
Number Of Ingredients 8
Steps:
- Place cream cheese, dry drink mix, honey and orange juice in blender; cover. Blend until smooth. Refrigerate until ready to use.
- Preheat grill to medium-high heat. Grease grate of grill. Place fruit in batches on grill grate. Grill 2 min. on each side or until lightly browned on both sides.
- Cool fruit slightly. Remove and discard skin from peaches and plums, if desired. Arrange on platter with cream cheese mixture as a dipping sauce.
Nutrition Facts : Calories 180, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 115 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
GRILLED VEGETABLE PLATTER
The best of summer in one dish! This pretty grilled vegetable recipe is meant for entertaining. Grilling brings out their natural sweetness, and the easy marinade really kicks up the grilled vegetables' flavor. -Heidi Hall, North St. Paul, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, whisk the first 7 ingredients. Place 3 tablespoons marinade in a large bowl. Add vegetables; turn to coat. Cover; marinate 1-1/2 hours at room temperature., Transfer vegetables to a grilling grid; place grid on grill rack. Grill vegetables, covered, over medium heat until crisp-tender, 8-12 minutes, turning occasionally., Place vegetables on a large serving plate. Drizzle with remaining marinade.
Nutrition Facts : Calories 144 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 50mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
GRILLED VEGETABLE PLATTER RECIPE BY TASTY
Here's what you need: Private Selection™ Wild Violet Corn, Private Selection™ Ruby Rows™ Tomatoes, Private Selection™ Peruvian Gold Sweet Onions, Private Selection® Little Gem Lettuce Hearts, orange bell pepper, yellow bell pepper, portobello mushroom, Private Selection® Italian Extra Virgin Olive Oil, kosher salt, freshly ground black pepper, lemon, fresh basil leaf, fresh parsley, flaky sea salt, red pepper flakes
Provided by Kroger
Categories Sides
Yield 6 servings
Number Of Ingredients 15
Steps:
- On a large baking sheet, lay out the ears of Private Selection™ Wild Violet Corn, Private Selection™ Ruby Rows™ Tomatoes, Private Selection™ Onion wedges, Private Selection® Little Gem Lettuce Hearts, orange and yellow bell pepper rings, and portobello mushroom slices. Brush everything with ⅓ cup Private Selection® Extra Virgin Olive Oil and sprinkle with the kosher salt and black pepper.
- Prepare the grill for medium-high heat and lightly brush the grates with olive oil. Add the corn and onion wedges to one side of the grill. Cook for 5 minutes, then add the peppers, mushrooms, and lemon halves, cut-side down, to the other side of the grill. Cook, turning everything except the lemons occasionally, until lightly charred and softened, 10-12 minutes. Transfer from the grill back to the baking sheet.
- Add the tomatoes and Little Gem lettuce cut-side down to the grill and cook, turning once, until the outside of lettuce is lightly charred but the inside is still firm and the tomatoes are blistered, 4-5 minutes.
- Arrange the grilled vegetables on a large platter with the grilled lemon halves for squeezing over top. Finish with a drizzle of olive oil and garnish with the basil leaves, parsley, flaky salt, and red pepper flakes.
- Enjoy!
Nutrition Facts : Calories 178 calories, Carbohydrate 17 grams, Fat 12 grams, Fiber 3 grams, Protein 2 grams, Sugar 7 grams
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- Grilled Plums. Grilling plums over high heat is a great way to boost their natural sweetness, adding wonderful depth of flavor. The cut sides of sugary plums will caramelize beautifully over the grill.
- French Grilled Watermelon. Grilled watermelon takes on a smoky-sweet flavor that is truly out of this world. Enjoy the grilled fruit with a little lime juice and salt as a refreshing palate-cleanser, in a tossed green salad with crumbled cheese, or as part of a memorable fruit salad.
- Grilled Pear and Sweet Potato Salad. This grilled pear and sweet potato salad makes an elegant starter or side dish at summer dinner parties and has tons of nutrition and flavor.
- Grilled Apple and Brie Flatbread. Looking for a gorgeous summer party appetizer? Impress guests with this stunning gourmet-style apple and brie flatbread with walnuts, honey, and thyme.
- Grilled Strawberry-Rhubarb Crumb Cake. Did you know that you could bake a cake on the grill? Wow your guests with this scrumptious strawberry rhubarb crumb cake that uses your grill instead of the oven to "bake."
- Rum and Pineapple Kebabs. Grilling pineapple is a game-changer thanks to the intense sweetness this cooking method adds to this summer-favorite fruit. Fresh sliced pineapple is threaded onto skewers and basted with a sweetened rum sauce.
- Honey Grilled Apricots. Deeply sweet, butter-basted grilled apricots make an outrageously delicious topping for bowls of vanilla ice cream at your summer dinner parties.
- Grilled Lemons. Grilled lemons make a gorgeous statement on the plate and are a tasty accompaniment to grilled fish, chicken, or vegetables. They take only five minutes to grill, drizzled with a little olive oil, and the heat loosens their sour, citrusy juices and adds a tasty, charred flavor.
- Grilled White Wine-Poached Pears Dessert. Elegant wine-poached pears are a classic restaurant dessert that is easily prepared using your grill. Simply halve and seed the pears, place in a grill-safe baking dish with white wine and spices, and cover to cook until soft and tender.
- Grilled Peaches with Brown Sugar. Fresh grilled peaches are so delicious and versatile. They make an excellent side dish for roast pork or ham or a gorgeous topping for ice cream bowls.
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