Tips and Pointers:
- Strawberries are quintessentially the center of the tray, but this doesn’t mean they have to be. Rinse them well in advance so that they have time to dry, or you will end up with soggy lettuce underneath. Do NOT remove the stems; the stems give your guests something to hold onto. Also, removing the stems speeds the strawberries deterioration. When placing them on the tray, place the green stems underneath, so that the strawberries are the predominant feature, not the leaves. (But they are cute peeking out.)
- For the grapes, also make sure that they have time to dry. I like to break up the clusters of grapes by cutting them into mini clusters. However, Large clusters (whole) are great for making a beautiful cascading effect. I like to use both, so that guests aren’t standing there fighting with a bunch of grapes, and, so that someone (usually a kid) walks away with all the grapes. Seen it. Yep.
- For special occasions, I like cutting the melon (your choice) into thin slices. They fan out beautifully.
- When planning your tray, see what’s in season first. They will usually be at their best flavor, and are often on sale. Tropical fruits usually peak in the winter.
- Make sure to have a variety of colors for a nice contrast.
- Consider your guests tastes.
This tray served about 50 people. There were lots of kids, so it was hit pretty hard.
3 pineapples, utilizing the pineapple chunks from at least 2
2 bags grapes, 3-4 pounds
3 quarts strawberries; the 3rd quart actually went on that little outside corner, placed after the photo.
and, the outside leaves of two heads of lettuce leaf.
one large tray -mine is about 30″by 18″, or, 2 1/2 feet by 1 1/2 feet.
The fruit tray is usually the most colorful item at any function, and usually the first to catch peoples eye. It’s worth it to spend a little time to get the ooh and aah’s.
It’s not what is on the tray, but how it is presented.
Most importantly, have fun!