Tropical Fruit Platter Recipe

• Difficulty: Easy
• Servings: Serves 10 to 12
• Nutritional Information per Serving (1 of 12 servings): Calories 133, Total Fat 1 g, Saturated Fat 0 g, Carbohydrates 33 g, Dietary Fiber 6 g, Sugar 25 g, Protein 2 g, Cholesterol 0 mg, Sodium 16 mg
• Total Time: 15 minutes
• Preparation Time: 15 minutes

Ingredients

• 2 small, ripe melons
• 1 "golden" pineapple
• 2 bunches of grapes
• 1 pint fresh figs
• 1 pint raspberries
• 1 pint strawberries
• 1 pint blueberries
• 1 red papaya

Instructions

1. Whip up this stunning fruit platter in just 15 minutes! Begin with a vibrant base: slice ripe melons like cantaloupe, honeydew, Galia, or Cavaillon, and pair them with golden pineapple. Peel the melons fully, halve through the stem, remove seeds, then cut into 1/2-inch slices. Fan out the halves on your tray for a gorgeous display. For pineapple, trim ends, peel skin, remove "eyes," halve lengthwise, core with V-cuts, slice into 1/2-inch pieces, and fan beside the melonsyour canvas is set!
2. Build height and excitement with towering grapes or a creatively carved papaya. Nestle in juicy raspberries, strawberries, blueberries, and plump figs in inviting clusters. Group colors thoughtfully so each fruit shines, avoiding a candy-like jumble. Frame the edges with flat green leaveslemon, galax from a florist, or pesticide-free garden fig/grape leaves (washed well)to make the hues pop and inspire every guest to dive in.
3. Customize endlessly! For parties, dazzle with persimmons, kiwis, passion fruit, Queen Anne cherries, apricots, or mangos. Choose peak-season gems for maximum flavor and wow-factoryour effortless masterpiece will steal the show.

Adapted from The Barefoot Contessa Cookbook, Copyright 1999 by Ina Garten, Clarkson Potter/Publisher. All rights reserved.