ORANGE & BLACK FRUIT PLATTER

Give the abundance of the summer season a chic Halloween nod for your next picnic

Ingredients:

1 cantaloupe

1 orange

1 peach

1 apricot

1 pint blackberries

1/2 pound Rainier cherries

1 pound black grapes

Optional garnishes: purple basil and chocolate mint

orange bowl billed with slices of peach and apricot

After washing and drying all produce, slice peaches and apricots. If desired, toss with lemon juice to minimize browning.

knife cutting into a melon

Cut ends from cantaloupe. Use a knife to cut down the middle in a zig-zag pattern creating two halves.

melon on a cutting board

Scoop seeds from one half of the cantaloupe to create a bowl. Cut rounds from the other half of the cantaloupe and cut our decorative shapes if desired.

Slice orange into wheels then cut wheels in half. Slice down the middle of each half moon shape leaving the pith and rind intact. Twist.

half a cantaloupe on a black platter

Assemble the fruit tray by first adding the largest piece, the cantaloupe half.

melon and grapes on a black platter

Add large clumps of grapes to the platter including a few in the cantaloupe bowl.

melon, grapes, peach, and apricot on a black platter

Fan peach and apricot slices around the platter.

melon, grapes, peach, orange, and apricot on a black platter

Place orange twists on the tray next including a couple tucked into the cantaloupe bowl.

melon, grapes, peach, orange, cherries, and apricot on a black platter

Begin to add loose fruit pieces such as cherries to the platter next.

melon, grapes, peach, orange, cherries, blackberries, and apricot on a black platter

Continue adding blackberries, additional grapes, and decorative cantaloupe slices to fill in any remaining blank space.

fruit filled platter on an orange cloth covered table

Garnish with purple basil sprigs and long tendrils of chocolate mint to look like vines creeping along the edge of the plate. Refrigerate if not serving immediately.

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GHOSTLY GAZPACHO

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