Best 7 Holiday Sparkling Fruit Centerpiece Recipes

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.

HOLIDAY SPARKLING FRUIT CENTERPIECE

Steps:

• Line 2 baking sheets with parchment paper.
• Fill one mixing bowl with superfine sugar.
• Keep second one to catch excess sugar.
• Place jelly into microwave safe bowl, heat on high for 2 minutes.
• Stir and microwave another minute or until melted (watch carefully).
• Using the fork, pierce the fruit on the bottom securely.
• Using the pastry brush paint the jelly one at a time onto the fruit (reheat jelly as it cools). Hold the freshly painted fruit over the sugar filled bowl.
• Using the spoon sprinkle the sugar over the fruit until coated.
• Use the empty mixing bowl to shake off excess sugar and not soil the first bowl. Place sugared fruit on parchment to dry about 45 minutes.
• Lightly coat nuts with remaining jelly and roll in the second sugar shake off bowl adding more sugar if needed, remove with fork and dry with the fruit. Arrange fruit and nuts on cake stand or platter, building as high and creative as you wish. Place mint, parsley or your choice of greenery in and around the centerpiece. Lightly dust the tops of the fruit and some of the greenery (mint etc) with powdered sugar as if newly fallen snow.

CHRISTMAS CANDLES CENTERPIECE

Steps:

• Put one pineapple slice each onto 2 small plates. Put the cut ends of the bananas in hole of pineapple.
• Place 2 mint leaves on side of each candle. Place 3 cherries at stem ends of mint leaves.

SPARKLING FRUIT SALAD

Steps:

• In a large serving bowl, combine the pineapple, oranges, strawberries and grapes. Combine wine or grape juice and club soda; pour over fruit. Cover and refrigerate for at least 2 hours, stirring occasionally. Serve with a slotted spoon.

ROSEMARY CHRISTMAS TREE CENTERPIECE

Steps:

• Make the Base:.
• To begin, fashion a central trunk from your green floral foam (Oasis). If you want to use a food-based option, try a conical root like carrot, horseradish, or burdock - that way every part of your centerpiece is edible.
• Once you've selected your base material, bore holes with a bradawl or screwdriver. This method will be how the trunk holds the rosemary sprigs.
• After boring the holes, push the woody ends of the rosemary sprigs far enough into the trunk so that they won't fall out. Start with larger sprigs at the base and work your way up the trunk adding smaller and smaller sprigs as you go. You can always cut sprigs in half to create the smaller sprigs near the top of the tree.
• The height of your finished tree will depend on the length of your trunk (Oasis, carrot, etc.), while the width of your trunk depends on the length of your longest rosemary sprigs at the base of your tree. So if you have six-inch sprigs, the width of your base will be double that.
• Once you have worked your way to the top and evenly spaced your branches all around the trunk, your tree will be complete. At this point, take a good look at the shape of it. If it is too wide in places or uneven in any way, don't worry, you can always snip a bit here and there with a sturdy pair of scissors or garden shears.
• Once you are happy with the shape, you can begin the decorating. This is a great time to get family, friends or children involved, although they could, of course, be making their own especially if you want more than one tree to decorate the table.
• Using toothpicks (or gardening wire of the same length), push the ends through the rosemary into the trunk leaving their points exposed. If your base is small, you may need to cut your toothpicks in half. Space them evenly up and down and around the tree. Then push your decorations onto the exposed points. These ornaments can be whatever you want, from marzipan fruits as listed in the instructions to frosted jellies, candied fruits, chocolates, or any sort soft candy.
• Now that you've decorated the tree, you need to finish it off with a star on the top. This can be cut from a candied lemon or orange slice, or as I have used, and listed in the directions, a slice of star fruit.
• Having completed your tree, place it on to a round cake plate or chopping board. If your rosemary sprigs go all the way down to the base of the tree, it should stand easily. However, if you have kept the bottom of the trunk clear of sprigs you may need to secure your tree on to a spike by drilling a hole into your base and putting a nail or screw through it. You could also use a glue-style icing one uses when assembling gingerbread houses.
• After ensuring your tree is stabilized, you can add more sweets, candies and treats around the base. These candies act as the presents under the tree, while also saving your beautiful tree from hungry hands.
• The beauty of this idea is that it can be tailored to your time and budget, and if you don't have a sweet tooth you can always decorate your tree with spices such as cinnamon and star anise to combine with the rosemary and fill the room with Christmas aromas.
• Whichever way you choose, the scent of rosemary will fill the home and fill your guests with wonderment and intrigue.
• Of course, if you want to take your tree to another level, you can always do what I have done here and build a whole landscape of rosemary sprigs pushed into fondant icing that has been rolled over loaves of stale bread. Nuts and chocolate swirls provided the rocks and fence posts, and a blue bulb in an overhead light bathes the scene in moonlight.
• Finally, a dusting of icing sugar over the whole set gives that freshly fallen snow look, creating a feast for the eyes and the imagination at this magical time of year.
• For more inspiration visit www.carlwarner.com.

FRUIT GOBBLER (TURKEY) CENTERPIECE

Steps:

• Stabilize the melon body by cutting a shallow slice off the rind to form a flat base and place on serving dish or platter.
• Using a section of bamboo skewer, attach a Bosc pear (head) upside-down to the upper front of the melon.
• Cut a cheese triangle beak and red pepper snood. Attach both, along with raisin eyes, to the pear head with sections of toothpick.
• Cut red pepper feet and set them in place. For tail feathers, skewer cheese cubes and red grapes, then insert the skewers around the back of the melon. Pin pepper side feathers in place with toothpicks.

SPARKLING PUMPKIN FLOWER HOLDER CENTERPIECE

Steps:

• Cut off the top of the pumpkins, remove the insides, and dry out each Pumpkin thoroughly using a paper towel.
• Cut off the base of each plastic carton 3 inches from the bottom (or small enough so that the base of the carton will invisibly fit into the pumpkin).
• Cover the outside of the pumpkin with Modge Podge using a paint brush.
• Place glitter in a bowl and roll the pumpkin around in the glitter until it is sufficiently covered in sparkle.
• When the pumpkins are dry, place a bundle of cropped flowers in the middle of each one.
• Stagger in the center of your table, or down the center of a wooden tray.