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Interesting way to serve fruit for party

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hcgudmun Jan 17, 2009 05:43 AM

I am looking for a "fresh" way to serve fruit that will be passed around at a party.
Any ideas?
Thanks,
Hayley

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    NWKate RE: hcgudmun Jan 17, 2009 05:56 AM

    I cut a pineapple in half through the leaves and carefully separate the fruit from the shell leaving the shell intact. I cube the pineapple and place it back in the shell and surround this with sprigs of green and red grapes. Pretty easy, visually attractive and easy to serve!

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      Diane in Bexley RE: hcgudmun Jan 17, 2009 08:31 AM

      You can't pass this around but I watched a segment of the Barefoot Contessa recently where Ina was doing a cocktail party. One of her decorator friends made 2 fruit topiaries - 1 was a styrofoam golf ball shape covered with beautiful strawberries impaled with wooden toothpicks on a stick in a large cermic pot. The second was also a round styrofoam shape, but imaled with assorted types of fruit.. They did not appear to be hard to make. If you do this, please post a picture and report back. We are having a spring graduation party for DD and thinking of doing this as opposed to the usual watermelon boat.

      17 Replies
      1. re: Diane in Bexley
        alkapal RE: Diane in Bexley Jan 17, 2009 09:02 AM

        did she glue on some green leaves to cover the ball?

        1. re: alkapal
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          Diane in Bexley RE: alkapal Jan 18, 2009 08:28 AM

          No, the strawberries and other fruit were impaled on tootpicks driven into the styrofoam ball. If you have ever seen a TV commercial for the Edible Fruit Arrangement, it looks like that. I would suggest trying it first. Would imagine styrofoam could be re-used. What we didn't get to see was what this looked like when 1/2 or 3/4 of fruit was gone.

          1. re: Diane in Bexley
            alkapal RE: Diane in Bexley Jan 18, 2009 08:40 AM

            yep, that's what i was thinking, too. it might be cute to use some food-safe paint, and create a pattern on the styro, so that when it has been picked over, it is not ugly-bugly.

            1. re: alkapal
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              LisaN RE: alkapal Jan 18, 2009 11:26 AM

              Stick the skewers into a half of a red or green cabbage

              1. re: LisaN
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                HillJ RE: LisaN Jan 18, 2009 11:35 AM

                LisaN, cut cabbage has an odor I wouldn't want with fresh fruit.

                1. re: HillJ
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                  LisaN RE: HillJ Jan 19, 2009 06:57 PM

                  Now that I thought about it, its a half a head of iceberg that is always in the bottom of the edible arragnements.

                  1. re: LisaN
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                    HillJ RE: LisaN Jan 20, 2009 03:40 AM

                    Nice, neutral iceberg lettuce makes alot more sense to me too.

                    1. re: HillJ
                      alkapal RE: HillJ Jan 20, 2009 04:05 AM

                      i'd be neat to use the whole head on a topiary pole, 'planted" in a cute flower pot, where the "dirt" is covered by parsley. or use oreo cookie crumbs.

                      being sure, of course, to properly weight the bottom to avoid "tippage."

                      1. re: alkapal
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                        HillJ RE: alkapal Jan 20, 2009 04:25 AM

                        Examples of this, including the use of fresh herb plants, can be food in photos appearing throughout tastespotting....visual inspiration!

                        1. re: HillJ
                          alkapal RE: HillJ Jan 20, 2009 04:43 AM

                          boy, this is pretty: http://www.bhg.com/holidays/christmas...

                          but i don't think it is meant for eating. i wouldn't want to see it picked bare!

                          1. re: alkapal
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                            HillJ RE: alkapal Jan 20, 2009 05:30 AM

                            could you imagine a guest pulling a part a centerpiece like this to eat a pear...oh my...I would be mortified.

              2. re: alkapal
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                HillJ RE: alkapal Jan 18, 2009 11:36 AM

                Crazy but true....we tea stain styrofoam with teabags to color it and it works great.

                1. re: HillJ
                  alkapal RE: HillJ Jan 18, 2009 12:27 PM

                  hillj, i'll bet food coloring would work, too.

                  1. re: alkapal
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                    HillJ RE: alkapal Jan 18, 2009 12:29 PM

                    big bottle! messy.

                    1. re: HillJ
                      alkapal RE: HillJ Jan 18, 2009 12:44 PM

                      it takes a big bottle of coloring, is that it?

                      1. re: alkapal
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                        HillJ RE: alkapal Jan 18, 2009 01:18 PM

                        oh yeah! Around my area food coloring comes in tiny little bottles unless you go commercial supply store...and buy large bottles, powder or gels

                        1. re: HillJ
                          alkapal RE: HillJ Jan 18, 2009 01:46 PM

                          yep, i know the pointy-topped four to a package food coloring. mccormick's? http://www.associatedcontent.com/arti... i haven't bought food coloring in a zillion years.

        2. soypower RE: hcgudmun Jan 17, 2009 09:52 AM

          -Fruit kabobs with optional yogurt dipping sauce
          -Fruit cocktail - fruit cut into bite size pieces, sprinkled w/ sugar and sparkling wine - or lemon lime soda. top with mint leaves. serve in martini classes with cocktail toothpicks that have grapes speared on them
          -Fruit "bruschetta" - cut apples into thick slices and top with chopped fruit dressed in some sort of balsamic sauce.

          2 Replies
          1. re: soypower
            danhole RE: soypower Jan 19, 2009 10:48 AM

            I went to a bridal shower where they alternated fruit and cheese on a kabob with mint leaves for a decorative touch. Very lovely and easy to eat. I also like HillJ's idea about the orange fruit cups.

            1. re: danhole
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              HillJ RE: danhole Jan 19, 2009 11:19 AM

              Thanks for the compliment, danhole. This time of year if you can track down honeybells, they work the best as "cups"...grapefruits, altho larger, actually work horribly (skins too thin). Sans the Amaretto-I send my kids to school with fruit cups fairly often.

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            HillJ RE: hcgudmun Jan 17, 2009 11:18 AM

            Cut a navel orange about 1/2 inch from the top, scoop out the fruit segments and dice into bite sized pieces. To the shell add the orange segments, plus fresh pineapple bits, diced kiwi and splash a bit of Amaretto over the fruit. These fruit cups can be made ahead and held in the hand to enjoy.

            You can adapt the fruit to what the market offers seasonally but my friends and family love it.

            1. e
              etoiles RE: hcgudmun Jan 18, 2009 09:16 AM

              Fruit salsa with cinnamon chips is always a hit whenever I have served it at a party and it is a fresh way to serve it:

              http://allrecipes.com/Recipe/Annies-F...

              1. Emme RE: hcgudmun Jan 19, 2009 11:03 PM

                if coconut is available near you, coconut shells/cups would be great for housing fruit

                you could also have fun doing a "FRUIT TRIFLE" in a big glass dish or even a ewer, so that the stripes are readily apparent and there's a fun to eating down the layers to get to the next... you could also pass with some plain yogurt (sweetened or not), but i wouldn't put it in the trifle because it'll obscure the gorgeousness of the layers/stripes.

                1. skim RE: hcgudmun Jan 20, 2009 11:24 AM

                  For a wedding I catered, I cut a melon in half to serve as the base. I then threaded colorful fruit on skewers (grapes, pineapple chunks, strawberry halves, etc) and stuck the skewers into the melon. It ended up looking like a fruit satellite and was really kind of beautiful.
                  I wish I had a photo to show you!

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                    lgss RE: hcgudmun Jan 20, 2009 02:34 PM

                    Have you seen the Play With Your Food books and calendars?

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