GRILLED FRUIT PLATTER
Find out one of the best ways to enjoy fresh fruit with this Grilled Fruit Platter. Pineapples, plums, nectarines and pears taste wonderful grilled. Serve this Grilled Fruit Platter with the accompanying creamy orange dip!
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 30m
Yield Makes 8 servings, 4 fruit pieces and 2 Tbsp. sauce each.
Number Of Ingredients 8
Steps:
- Place cream cheese, dry drink mix, honey and orange juice in blender; cover. Blend until smooth. Refrigerate until ready to use.
- Preheat grill to medium-high heat. Grease grate of grill. Place fruit in batches on grill grate. Grill 2 min. on each side or until lightly browned on both sides.
- Cool fruit slightly. Remove and discard skin from peaches and plums, if desired. Arrange on platter with cream cheese mixture as a dipping sauce.
Nutrition Facts : Calories 180, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 115 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
FRESH FRUIT PLATTER
Provided by Ina Garten
Categories appetizer
Time 15m
Yield 10 to 12 servings
Number Of Ingredients 8
Steps:
- I like to begin the platter with a base of ripe, colorful, sliced melons and pineapple--for example, cantaloupe, honeydew, Galia, or Cavaillon melons, plus the new "golden" pineapples. Peel the outside of a whole melon, cut it in half through the stem end, and scoop out the seeds. Place the melon halves cut side down on a board, and slice them straight across into 1/2-inch-thick slices. Fan each half-melon out slightly and arrange it on the platter. Next, cut off the top and bottom of the pineapple, peel the outside, and use a sharp knife to remove the "eyes." Cut the pineapple in half lengthwise and remove the core by cutting a "V" down the center of each half. Again, place the pineapple halves, cut side down, on a board and slice them straight across into 1/2-inch-thick slices. Fan the slices out and arrange them next to the melon on the platter.
- Once the base is set, you can add any kind of fruit that's available. I like to have one thing that is taller than the rest, such as a large bunch of grapes or a decoratively cut papaya, to give the platter height. Then I add raspberries, strawberries, blueberries, and fresh figs in casual but organized groups. The platter can look like a bowl of M&M's if there are too many colors scattered with no order. Visually, your eye needs to have a focal point and to be able to see each type of fruit. After all the fruit is arranged, I add flat green leaves around the outside of the fruit, to set off the colors. Use lemon and galax leaves from your florist, or fig leaves and grape leaves from your garden. Make sure they are pesticide-free and well washed.
- Any kind of fruit will work well on this platter. For special occasions, add persimmons, kiwi, passion fruit, Queen Anne cherries, fresh apricots, and mangos. Choose whatever is colorful and seasonal.
FRESH FRUIT PLATTER
Provided by Ina Garten
Time 5m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Place the fig leaves on a large, flat platter. Arrange the fruit artfully on top of the leaves and place the mint sprigs in the middle.
FRUIT PLATTER
Steps:
- Arrange the fig leaves on a platter. Place the pineapple and cantaloupe on top of the fig leaves, and artfully arrange the blueberries, strawberries and raspberries over the top of the pineapple and cantaloupe.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love