Fruit Salad Platter Recipes

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.

FRUIT PLATTER

Steps:

• Arrange the fig leaves on a platter. Place the pineapple and cantaloupe on top of the fig leaves, and artfully arrange the blueberries, strawberries and raspberries over the top of the pineapple and cantaloupe.

FRUIT PLATTER WITH WHIPPED RICOTTA

Steps:

• Poached Peaches: Combine peaches, sugar, lemon juice, and 2 tablespoons water in a small saucepan over medium heat. Bring to a simmer, then reduce heat to low, cover, and cook, gently stirring occasionally, until fruit is just tender, 5 to 10 minutes, depending on ripeness. Transfer peaches to a heatproof container with a slotted spoon; strain syrup over top. Let cool completely. Peaches in syrup can be refrigerated, covered, up to 1 week. (Makes about 2 cups.)
• Whipped Ricotta: Puree ricotta, vanilla, and maple syrup in a food processor or blender until creamy. Mixture can be refrigerated, covered, up to 5 days. (Makes 2 cups.)
• Fruit Platter: Arrange all fresh fruits on a platter. Serve with poached peaches, whipped ricotta, and digestive biscuits.

FRUIT SALAD PLATTER

Steps:

• Line platter with romaine leaves.
• Place cottage cheese in a small glass bowl and place on platter.
• Arrange fruits on top of romaine.
• Serve Fresh Fruit Dressing in separate dish and spoon over fruit.
• Fresh Fruit Dressing:.
• In a saucepan, beat egg yolks, sugar, and salt until light and lemon colored.
• Place saucepan over boiling water and continue beating adding wineand nutmeg. Makes about 3/4 cup dressing.