Best 8 Fresh Fruit And Cheese Tray Recipes

FRUIT AND CHEESE BOARD

Steps:

• On a large platter or cutting board, arrange fruit, almonds and cheeses. Place honey in a small jar; tuck jar among fruit.

ELEGANT CHEESE AND FRUIT PLATTER

Steps:

• On large serving platter, arrange cheeses in center. Cover; let stand at room temperature about 30 minutes.
• Arrange fresh fruit in groups around cheeses. Sprinkle dried apricots and cherries over cheeses and fruit. Tuck rosemary sprigs among fruit.
• To serve, provide cheese planes for harder cheeses and cheese spreaders for soft cheeses. If desired, serve cheeses and fruit with crackers.

FRESH FRUITS AND DESSERT CHEESES

Steps:

• Place rinsed grapes and pears on a cutting board with your favorite dessert cheeses and sweet biscuits for a simple, elegant end to your meal. Ask for help from the cheese counter specialist in your market; they'll let you try your pick of cheeses.

FRESH FRUIT AND CHEESE TRAY

Steps:

• Make sure to Wash Strawberries and Grapes. Make your own design!!! Have Fun!!

FRUIT AND CHEESE PLATTER

Steps:

• Choose 3-4 different types of cheese. Cut them into different shapes if needed. We like cubes, triangles, slices, etc.
• Wash, slice, and chop any fruit you'll be adding to the platter.
• Add honey, dips, and sauces into small bowls.
• Add the different cheeses to the platter. Put the cheese in different corners of the platter. Add a cheese knife to each selection and a cheese sign so your flavors don't get mixed.
• Add in the larger fruit items like grapes first.
• Then, fill in the empty spaces with your small fruits, nuts, and other things. Finish off your fruit and cheese platter with some garnish, like fresh herbs and edible flowers.
• Add the crackers on the platter or on a separate plate near.

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.

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.

FRUIT AND CHEESE PLATTER

Steps:

• Choose a large round or rectangular tray, along with a small round cutting board or ceramic tile. Set the cutting board or tile on the tray for the cheese wedges. Allow cheese to stand at room temperature 30 minutes.
• Quarter the pineapple, cut out the fruit and cut into wedges. Use the rind as a "basket" on the tray for the fruit wedges. Place the melon cubes on the tray on bay leaves. Arrange grape clusters on the tray.