In culinary school, how your dish looked was equally, if not more important than how it tasted. It took me longer than just culinary school to get good at this. Now anyone can cut up fruit and mix it in a bowl, but with a little effort people will say, “geez, who made the fruit plate? that looks too beautiful to eat.” Whenever I’m hosting a brunch, whether its a baby shower, Father’s day, Easter, or just Sunday, you will usually find a fruit plate. Step by step, its not as hard as it looks…
1. Start with a “filler fruit” In the photo above its the pineapple. Any cut up melon is also a good option, it gives you a base to add to.
2. Make something curve Here its the sliced oranges. Sliced kiwi also works.
3. Something for height I used the top of a pineapple sliced in half. Bunches of grapes are great.
4. Finish with berries Make piles of berries here and there, the more colorful the better.
5. Garnish Not really necessary but kinda fun. I used mint leaves and flowers (I’ll admit I stole these from work)…but a kiwi cut around in a zig zag and pulled apart also looks nice. Sometimes I add bowls of yogurt and granola to the plate like in the photo below.