Grilled Fruit Platter Food

FRESH FRUIT PLATTER

Steps:

• I like to begin the platter with a base of ripe, colorful, sliced melons and pineapple--for example, cantaloupe, honeydew, Galia, or Cavaillon melons, plus the new "golden" pineapples. Peel the outside of a whole melon, cut it in half through the stem end, and scoop out the seeds. Place the melon halves cut side down on a board, and slice them straight across into 1/2-inch-thick slices. Fan each half-melon out slightly and arrange it on the platter. Next, cut off the top and bottom of the pineapple, peel the outside, and use a sharp knife to remove the "eyes." Cut the pineapple in half lengthwise and remove the core by cutting a "V" down the center of each half. Again, place the pineapple halves, cut side down, on a board and slice them straight across into 1/2-inch-thick slices. Fan the slices out and arrange them next to the melon on the platter.
• Once the base is set, you can add any kind of fruit that's available. I like to have one thing that is taller than the rest, such as a large bunch of grapes or a decoratively cut papaya, to give the platter height. Then I add raspberries, strawberries, blueberries, and fresh figs in casual but organized groups. The platter can look like a bowl of M&M's if there are too many colors scattered with no order. Visually, your eye needs to have a focal point and to be able to see each type of fruit. After all the fruit is arranged, I add flat green leaves around the outside of the fruit, to set off the colors. Use lemon and galax leaves from your florist, or fig leaves and grape leaves from your garden. Make sure they are pesticide-free and well washed.
• Any kind of fruit will work well on this platter. For special occasions, add persimmons, kiwi, passion fruit, Queen Anne cherries, fresh apricots, and mangos. Choose whatever is colorful and seasonal.

FRESH FRUIT PLATTER

Steps:

• Place the fig leaves on a large, flat platter. Arrange the fruit artfully on top of the leaves and place the mint sprigs in the middle.

GRILLED FRUIT PLATTER

Steps:

• Place cream cheese, dry drink mix, honey and orange juice in blender; cover. Blend until smooth. Refrigerate until ready to use.
• Preheat grill to medium-high heat. Grease grate of grill. Place fruit in batches on grill grate. Grill 2 min. on each side or until lightly browned on both sides.
• Cool fruit slightly. Remove and discard skin from peaches and plums, if desired. Arrange on platter with cream cheese mixture as a dipping sauce.

GRILLED FRUIT SALAD

Steps:

• Heat greased grill to medium-high heat.
• Combine first 3 ingredients until well blended. Refrigerate until ready to use.
• Grill fruit 6 min. or until lightly browned on both sides, turning over after 3 min.
• Arrange fruit on platter. Serve immediately with sour cream mixture. Or, cover and refrigerate fruit platter and sour cream mixture separately until ready to serve. Spoon sour cream mixture over fruit just before serving.