Tropical Fruit Tray Food

FRUIT PLATTER

Steps:

• Wash all the fruit well.
• Prepare the mango by making thick slices down either side of the stone. Score the flesh of each 'cheek' into a criss cross, then flip it into a hedgehog shape and use a knife to cut off each cube of mango flesh.
• Prepare the pineapple by cutting the top and bottom (save the leafy top to include in your fruit platter for decoration if you wish). Stand it on the cut side and carefully cut off the thick rind. Cut long strips away from the hard core, then cut the strips into bite sized chunks.
• Slice the kiwi. (Kiwi peel is edible. Keep it on if you wish for decoration and provide a bowl for guests to discard it, or just remove it before cutting.)
• Rinse the raspberries and blueberries.
• Cut the melons in half and then quarters. Scoop out the seeds and discard. Cut the peel from the flesh and then cut the flesh into bite sized pieces.
• Wash the grapes but keep them on the stalk.
• Decoratively assemble the fruit on your chosen plate, tray or cake stand, grouping each type of fruit together and keeping different colours to different sections.

FRESH FRUIT PLATTER RECIPE

Steps:

• Spray the outside of the watermelon with vinegar and rinse well with cool water. Rinse the berries with vinegar water. Pat dry.
• On a rimmed cutting board or on a cutting board placed within a rimmed baking sheet, place the watermelon. Cut off both the stem and blossom end.
• Place the watermelon on a cut end and using the knife, cut off the rind. Cut the melon in half lengthwise, then slice each half into 1/2-inch slices.
• Arrange the watermelon on a serving tray. Arrange the berries around the watermelon on the tray. Wrap well and refrigerate until ready to serve.

TROPICAL FRUIT PLATTER

Steps:

• Lop green top off pineapple and place on a cutting board. Slice covering off in strips from the top down. Remove hard pineapple core with a fruit corer or simply by slicing ripe part away from the core. Cut pineapple into wedges. Remove seeds from cantaloupe, watermelon and honeydew and cut ripe part of melon into half moon shapes, or into spheres with a "melon baller," or into any shape you like. Arrange fruit on a platter and garnish with whole strawberries. Can be served with fruit dipping sauce such as yogurt or honey based dressing.

TROPICAL FRUIT TART

Steps:

• Mix flour, powdered sugar, ground ginger and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Whisk 1 yolk and water in small bowl to blend. Add to processor by tablespoonful and process until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 1 hour.
• Pour milk into heavy medium saucepan. Add ginger. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Remove from heat. Cover and let steep 30 minutes. Strain and return to same saucepan. Bring to simmer. Whisk 3 yolks, sugar and cornstarch in medium bowl until well blended. Gradually whisk in hot milk. Return mixture to same saucepan. Whisk over medium heat until mixture thickens and comes to boil. Boil 1 minute. Pour pastry cream into clean bowl. Press plastic onto surface and refrigerate until well chilled, about 4 hours.
• Preheat oven to 375 degrees F. Roll out dough on lightly floured surface to 14 inch round. Transfer to 11inch round tart pan with removable bottom. Line crust with foil, parchment or coffee filters; fill with dried beans or pie weights. Bake until sides of crust are set, about 15 minutes. Remove foil and beans. Bake until crust is golden, piercing with fork if bubbles form. Transfer pan to rack and cool completely.
• Combine preserves and Cognac in heavy small saucepan. Stir over low heat until preserves melt. Transfer to processor; puree until smooth. Brush half of syrup over bottom of crust. Spread pastry cream evenly over. Arrange fruit over pastry cream. Rewarm preserve mixture. Brush over fruit.

TROPICAL FRUIT TRAY

Steps:

• Arrange fruits on a platter and sprinkle with fresh lime juice.

FRUITY TRAYBAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease and line a 22cm square tin with baking parchment. Whisk the oil and sugar in a large mixing bowl until light and fluffy. Beat in the eggs, one at a time, followed by the banana. Stir through the apples, carrots, mango and lemon zest. Combine the flour, bicarb and mixed spice in another bowl, then fold into the fruit mixture.
• Pour the mixture into the tin and bake for 40 mins, until a skewer inserted comes out clean. Cool for 10 mins before turning out onto a wire rack.
• To make the icing, beat together the icing sugar, passion fruit or lemon curd and the cream cheese. Spread over the top of the cake and cut into square pieces to serve.

TROPICAL FRUIT PLATTER WITH CREAMY HONEY YOGURT DIP

Steps:

• Arrange fruit on a serving platter and refrigerate while making dip.
• Dip: In a blender or a food processor combine ingredients for dip: yogurt, cream cheese, honey cinnamon, lemon juice, and lemon rind.
• Blend until smooth.
• Place dip in small serving bowl and arrange fruit around it on platter.