Citrus Tower Centerpiece Food

CASCADING FRUIT CENTERPIECE

Steps:

• In a small mixing bowl, combine the first six ingredients. Stir in coconut. Chill until serving., Cut off pineapple top with a fourth of the pineapple attached; set aside. For dip bowl, cut a third from bottom of pineapple; remove fruit, leaving a 1/2-in. shell. Remove peel from center section of pineapple; core and cut pineapple into chunks., Cut the grapefruit, orange and lemon in half widthwise. Remove pulp from one half of each; set aside. (Save the remaining grapefruit, orange and lemon halves for another use.) , Stack two 10-in. Styrofoam rounds and two 6-in. rounds; cover each stack with heavy-duty foil. Repeat with remaining rounds. On a 19x15-in. platter, pile the stacks on top of each other, staggering them and anchoring with dowels. , Place pineapple top on the top circle; position lemon, orange and grapefruit cups on other circles. Place pineapple bowl on platter. , With greening pins, attach clusters of grapes onto circles. Randomly add strawberries, pineapple chunks and more grapes to cover the foil and platter. Decorate with silk flowers. Just before serving, fill pineapple bowl with pineapple ginger dip. Fill lemon, orange and grapefruit cups with yogurt.

FRESH FRUIT CENTERPIECE

Steps:

• Cut pineapple into 3/8-in. slices. Using small flower or star-shaped cookie cutters, cut out shapes from pineapple and watermelon slices. Thread assorted fruits onto wooden skewers., Place melon on a serving tray or platter. Insert skewers into base. Garnish with lemon and mint if desired.

CITRUS TOWER CENTERPIECE

Steps:

• * A citrus tower centerpiece is quick to assemble and inexpensive. Use with lemon leaves, which can be purchased from a florist. Use as a garnish for Citrus TowerYou will need a long sharp knife, small sharp knife and wooden picks or bamboo skewers.Select a medium-sized orange, lemon and lime. You will also need a maraschino cherry, mint sprigs and lemon leaves or other decorative non-poisonous leaves.Wash leaves in mild sudsy water rinse well. Dry and polish gently with a soft cloth. Cover and refrigerate.Cut a thin lengthwise slice from stem end of orange discard slice. Place orange on cut end to prevent rolling. Cut off top one-third of orange discard top (A). Cut a zigzag pattern by making diagonal cuts to the center of the fruit (B). Drain well. Repeat with lemon and lime. Cover and refrigerate until ready to assemble.To assemble, insert picks in center of each fruit and stack orange on the bottom, lemon in the middle and lime on top. Attach cherry to pick in center of the lime (C). Place citrus tower on lemon leaves. Garnish with mint.