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Jul 9, 2009 11:59 AM

Arranging the Fruit Bowl...are you a freak about this too?

I always like to arrange the fruit as if Gourmet Magazine is walking in and taking that money shot of how well I color coordinated the fruit together in a bowl or on a really cool platter..
I have certain bowls/plate colors that go with certain fruits of the season..
Am I the only one that does this?
; )

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  1. you're *so* not alone in this :) i always make sure the contents of the basket on my counter are arranged in an aesthetically pleasing manner. i get stressed out if things are piled in at odd angles.

    1. I really enjoy arranging my fruit, too! It's sort of like arranging flowers, right? (Or so I tell myself to avoid having the come to the conclusion that I'm neurotic...)

      One of my favorite arrangements right now, since peaches are in season, is to arrange five in a row on a long, white, rectangular platter on the middle of the kitchen island. Simple and pretty.

      The fruit bowl has lemons, avocados, tomatoes and a few heads of garlic in it, deliberately mixed so that the colors are interspersed faux randomly.

      12 Replies
      1. re: cimui

        "The fruit bowl has lemons, avocados, tomatoes and a few heads of garlic in it, deliberately mixed so that the colors are interspersed faux randomly."
        sounds like mine! i have a couple of red onions & limes in there too :)

        1. re: goodhealthgourmet

          Beautiful, huh? It's about time I sacrificed a few to make guacamole... but I don't want to mess up the arrangement!

        2. re: cimui

          cimui, his sounds like a stunning presentation. I have some small peaches right now, and I am going to see if they'll fit on the narrow rectangular platter I have. Thanks for sharing!

          1. re: cimui

            First, cimui, I have to say that I am jealous that somehow in NYC you managed to have a kitchen island. :)

            I do this too. I have one beveled (sp?) green glass bowl that right now is filled with lemons and limes. And another crystal cut bowl that has an assortment of different colored plums and a pluot. Damn I love the greenmarket.

            But in addition, and this I do much more often and year round ... I love having vases of fresh herbs arranged around (basically wherever I have space in my kitchen, not much counter space). Right now I've got a big vase of sweet basil, a smaller one of another kind of basil and one of mint. It's like awesomely pretty and great smelling flower arrangements.

            1. re: LNG212

              The green glass bowl sounds *so* very pretty. I love the way limes, in particular, look in a bowl -- they really refresh the eyes. But I have a hard time eating them all before they start turning kind of yellowish!

              Love the herb bouquets on the counter, too, but mine die so quickly -- within four or five days. Any tricks for getting them to live longer in water?

              [Oh, and btw, my kitchen island is Bishop Rock of kitchen islands -- so no need for jealousy. It's so small, a fruit plate is about all it fits. :)]

              1. re: cimui

                Right now there are so many limes because we're on a mojito kick. I also tend to use a lot of citrus zest and juice in my cooking because I think it freshens things up.

                As for the herbs ... I find that if I cut them stems and put them in water when I first get them and then trim the stems every other day or so, then they last quite a while. Kinda just like the florist tells you to do with actual cut flowers. Seems to work for me. Right now they are lined up on the window sill and they look pretty there.

                1. re: LNG212

                  Yellowing limes and wilting mint are my excuses for making mojitos! (I'm on an extended kick, too. :) Did you ever find your muddler?

                  I'm clearly very ignorant on flower care: I've never trimmed the stems of either flowers or herbs after day one (and ok... never of herbs even on day one). I was surprised to find that even the giant bunches of basil you buy at Fairway with the roots still attached don't seem to last long in a jar on my counter. I'm not sure whether the roots are too damaged during transport or storage or what.... Will definitely give stem trimming a try -- thank you, LNG!

                  1. re: cimui

                    I did get a muddler. It's great and we're having fun with the mojitos.

                    As for flowers, I didn't know that either until a few years ago when I got an FTD bouquet that came with the most detailed instructions I'd ever seen. Then it dawned on me to try the same thing for the herbs.

                    The ones at Fairway with the roots -- I trim them off anyway. My friend keeps the roots on and puts in water and has success that way. It hasn't worked for me that way, hence the trimming. I hope it works for you too.

            2. re: cimui

              I don't have an island, but I do put my farmer's market bounty in a scalloped silver bowl on the dining room table, until I decide that some of it really needs to go into the fridge. I'm sure I posted a photo of it once here, but am equally sure that I'll never find it again!

              1. re: MMRuth

                That sounds so perfect. I always love it in movies or tv when there will be a big fancy bowl in the middle of the table filled with loveliness. I'm jealous -- we have no dining area either. But we eat pretty good nonetheless. :)

              2. Nope, not alone. Food is beautiful to look at. I think I will always love the sight of a nice bowl of perfect Granny Smith apples.

                1. I also have a huge 3 ft glass vase and my neighbor has a lemon/orange orchard and I will fill it up with lemons and then buy huge arrangements of calla lillies or other dramatic flowers and talk about a lovely floral arrangement.

                  2 Replies
                  1. I probably would, if I had a fruit bowl, since I place apricot wedges in a sunburst pattern on top of my artfully swirled scoop of breakfast yogurt. Food tastes better when it's pretty.