Nutty Orange Platter Recipes

FRESH FRUIT PLATTER

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.

NUTTY ORANGE PLATTER

Steps:

• Heat the butter in a large frying pan. Add the pistachio nuts and cook for a few mins until toasted, turning and shaking the pan frequently to prevent them from burning. Sprinkle over the sugar and stir until the sugar has completely dissolved. Turn out on to a plate and leave to cool (about 5 mins), then roughly chop.
• Using a sharp knife, cut the bottom off each orange, then carefully cut away the skin and pith, following the curve of the fruit. Cut into slices. Arrange on a plate with any juices. Serve with the nuts scattered over and the yogurt or crème fraîche to dollop on top.

CHOCOLATE-AND-NUT-CRUSTED CANDIED ORANGE

Steps:

• Dip half of each orange slice into chocolate; roll dipped edges in nuts and place on a parchment-lined baking sheet. Add a few pieces of candied ginger.
• Let stand until set, about 15 minutes. Store in an airtight container at room temperature up to 1 month.