Wash and stem grapes.
Peel and cut up cantaloupe and mush melon.
Peel and slice kiwi.
Slice red and green apples.
Drain pineapple.
Make sure to sprinkle \"Fruit Fresh\" over apples or they will turn brown.
More fruit may be used that are in season. Fruit may be prepared the night before and stored in ZipLoc bags in the refrigerator.
Apples do best if they aren't sliced too far ahead of time.
Place on tray or in a bowl and serve with fruit dip.
Serves 40 people.
Combine sour cream, pina colada mix and sugar; mix well.
Pour into glass serving bowl.
Place in center of large tray.
Arrange desired fruit around bowl and serve with picks.
Cut your Chosen Fruits into bite size pieces.
If using apples or other fruit that will turn color spray with Lemon Juice.
Arrange on Platter.
Dip: Blend with a mixer the Marshmallow Fluff and Cream Cheese until smooth (add food coloring last if color is desired). Chill 1 hour.
Serve the platter and dip with toothpicks available.
lat or shallow baking tray.
Spoon the fruit into the centre
br>For the fruit smoothie, combine your favorite fruit with the honey
large bowl, toss the fruit with the granulated sugar and
pour into an ice cube tray and leave to set;
s that may change what fruit you would use or how
Arrange on tray and chill 2 hours.
To make fruit bread
. Line a large baking tray with baking parchment.
Pour
Line a baking tray with parchment paper. Thread 1 strawberry onto 10 skewers, hull-end first. Dip into chocolate then sprinkles. Place on prepared tray. Set aside in a cool place for 15 mins to set.
To assemble, thread pineapple flowers, melon balls and honeydew melon wedges onto skewers. Place fruit cake in a decorative vase and secure skewers upright in bread.
Preheat oven to 212\u00b0F. Line a baking tray with parchment paper.
In a stand mixer, whip egg whites to soft peaks. Gradually whisk in sugar and beat until thick and glossy. Spread mixture into 6 (5 inch) rounds on prepared tray. Bake for 1 hour then let cool on a wire rack.
Whip cream to stiff peaks then stir in vanilla and powdered sugar. Spread over pavlovas and top with fresh fruit. Serve.
b>tray. Freeze for 2-3 hours until firm.
For the fruit
Combine syrup, egg, sugar, salt, flour and vinegar in saucepan.
Cook over medium heat, stirring constantly until thickened.
Cool.
Add fruit to cooked mixture.
Chill Carnation in refrigerator tray until soft ice crystals form around edges of tray (10 to 15 minutes.)
Add lemon juice; whip very stiff (1 minute.)
Fold into fruit mixture.
Spoon into 6 cup mold.
Freeze until firm about 5 to 6 hours.
n a medium saucepan, combine fruit, butter, brown sugar and rum
13x18 inch rimmed baking tray with parchment paper. Whip 3
z each) on a baking tray. Combine sugar, bloomed gelatin (with
Mix together sour cream, jelly and coconut for dip mixture. Wash and cut fruit.
Arrange on tray.
Use decorative toothpicks to pick up fruit and dip in mixture.
Cut up and blend fruit until pureed.
Sweeten with honey or corn syrup to taste.
Line a baking tray with heavy-duty plastic wrap.
Tape to all four sides.
Spread pureed fruit evenly, leaving a one-inch border.
Bake at 150\u00b0 until fruit feels leather like, pliable and no sticky spots in center.
Remove from tray while warm and roll up.
Store in refrigerator.
Bush a baking tray with oil to lightly grease.