A year ago around this time I enjoyed a fabulous fruit platter created by Monica. She shared the technique with me and it was much easier to make than it looked. If you need to bring to a Thanksgiving feast may I suggest Monica’s Easy Killer Fruit Salad.
Step 1: At the base of the pineapple crown cut straight across the crown (plume of leaves) taking about a half inch of pineapple so the leaves stay together. Reserve the crown for use as the center of fruit tray
Step 2: Cut pineapple in half lengthwise.
Step 3: Half each half lengthwise to create four equal pineapple sections.
Step 4: Slice down the center on an angle to remove the core (this results in a long triangular piece for each quarter being removed)
Step 5: Use a medium sized knife to knife to fillet cut around the shell and free the fruit in one piece.
Step 6: Put the piece back in the shell and slice lengthwise down each quarter (taking care not to slice the shell) and then slice crosswise to create bite sized pieces of fruit sitting freely on top of the shell.
Step 7: Place the crown on a large platter, and then position the pineapple quarters like spokes.
Step 8: Fill the voids between quarters with strawberries, blackberries, and raspberries.
And that’s all there is to stealing the show with your easy but beautiful fruit dish platter.
Have a wonderful Thanksgiving!
Good Eating and Table Talk,
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