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Watermelon Fruit Bowl. Transform a watermelon into a stunning and functional fruit bowl with a bit of creativity. Halve the watermelon and hollow out one side, using the melon balls as part of the filling. Mix in other fruits like berries, mango, and kiwi for a colorful medley.
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Scoop out the seeds and discard. Cut the peel from the flesh and then cut the flesh into bite sized pieces. Wash the grapes but keep them on the stalk. Decoratively assemble the fruit on your chosen plate, tray or cake stand, grouping each type of fruit together and keeping different colours to different sections.
Amazing Winter Fruit Salad A Pinch of Salt Lake
Add a burst of color and freshness to your winter table with these delightful fruit platter ideas. Explore the best combinations and create a beautiful centerpiece for your next gathering.
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Remove from the heat and stir in the vanilla. Add the cranberries and stir to coat each berry. Use a slotted spoon to transfer the berries to a cooling rack set over a sheet pan or piece of parchment to catch drips. Let cool for 30 minutes. Spread the remaining ¼ cup of sugar in a shallow plate or dish.
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Make a simple dark chocolate ganache according to the steps below. Place a couple of small bowls onto a large platter and pour in the fruit dip. Arrange large fruits like melon slices first to block out a general shape for your fruit plate. Arrange smaller fruits. Work in layers, and add pops of color.
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Fresh Fruit for a Festive Platter . Berries: Red berries such as strawberries, raspberries, and cranberries Tropical Fruit: Dragonfruit, green kiwi, or pineapples add a tropical flair to the platter, which is excellent in the winter. Apple and Pears: Slice these and add a little lemon juice so they won't brown. Juicy Grapes: Green grapes or red grapes are great to add height and texture.
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In a medium size mixing bowl using a hand mixer whip Heavy Wipping Cream until soft peaks form. Add softened cream cheese and vanilla extract to whipping cream and blend together. Add Powdered Sugar to add sweetness and mix until combined. Store fruit dip chilled until ready to serve.
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1. In a large mixing bowl combine all of the prepared fruit - 5 segmented clementines, 2 sliced pears, 2 sliced apples, pomegranate seeds, and 4 sliced kiwis. 2. In a measuring cup, stir together 3 Tbsp honey, 2 Tbsp lemon juice and 2 Tbsp lime juice, until honey is dissolved.
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Cherimoyas. Courtesy of Rincon Tropics. Also known as the custard apple, this green heart-shaped fruit has a skin reminiscent of an artichoke. Flavor profile: "It tastes like a combination of a mango, pineapple, and banana, all put together in a creamy vanilla custard," says Brown.
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5. Mixed Rainbow Fruit Platter. Idea via abubblylife. A sort of mixed fruit platter that is arranged in rows with strawberries, kiwi, oranges, grapes, apple, and raspberries. Perfect if you want a platter that is bright and colorful. 6. Tropical Themed Fruit Platter. Idea via alohadreams.
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Mexican Fruit Salad. Mexican fruit salad can be a colorful fruit platter for Christmas night. It's often called Ensalada de Frutas. It is a vibrant medley of fruits like pineapple, watermelon, jicama and mango. Toss these fruits with chili powder, lime juice, and some salt. Popular Pairing Option for Christmas. Ponche.
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1 personal size watermelon, 1 pound strawberries, 1 pint blackberries, 1 pint raspberries. On a rimmed cutting board or on a cutting board placed within a rimmed baking sheet, place the watermelon. Cut off both the stem and blossom end. Place the watermelon on a cut end and using the knife, cut off the rind.
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This fruit snack board for the holidays uses seasonal produce for a light and festive appetizer. The cinnamon yogurt dip whips up fast and adds extra holiday flare! Course Appetizer, Holiday, Snack. Cuisine American. Diet Diabetic, Gluten Free, Low Calorie, Low Fat, Low Salt, Vegetarian. Prep Time 25 minutes. Total Time 25 minutes.
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Platter Assembly: When you are ready to make your platter, have all your ingredients out, sliced, and ready to go. Once that is complete, your artistic talents should take over. I suggest taking 1/3 of each type of fruit and dried fruit and placing it in three different places on the platter.
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Cut the Pineapple. Slice off the top leaves of the pineapple and set to the side (but don't throw them away). We will use the leaves in the fruit display. Next, cut off the bottom of the pineapple. Stand the fruit upright and cut the peel off in vertical strips. Then, cut the flesh of the pineapple off the tough core.
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Make sure all fruit has been washed and scrubbed cleaned. Cut the pineapple in half and then in fourths. Leave the stem intact so that each section still has stem on it. Cut the pineapple flesh from the skin. Dice the pineapple flesh into 1/2 inch or smaller sized triangles and arrange the triangles back onto the skin.