Fruit Platter

A classic fruit platter never loses. There’s no need for special carving tools or skills. Just bring along fruits, a sharp knife and chopping board.

Be sure to wash and dry all your fruit before you start.

A classic fruit platter is a balance between making it look aesthetically pleasing, and making it work for your guests. As a guide, keep the leaves on strawberries and cut small whole fruit like kiwifruit and mandarins in half to showcase their details. Cut mango cheeks into a lattice pattern and invert to accentuate the cubes formed. 

Build your fruit platter by starting with large pieces of fruit first. Be sure to alternate colours, shapes and textures. Use smaller fruit like berries and grapes as fillers to awkward gaps and for that final decorative touch.

If you’re after something that hits differently, put together a plate of fruit skewers. Anything served on sticks is always a winner. Am I right, or am I right? You can also stuff whole lychees (tinned) with a piece of pineapple if you find that your pineapple needs a helping hand in the sweetness department.

Even easier, you can skip threading fruit onto skewers altogether and offer a plate of fruit pieces with food picks on hand.

Serve with a dipping sauce like a side of choclate dip  … or yoghurt … or custard … or this pandan coconut number …

To make this dipping sauce:

1. Heat up one 400mL can of coconut milk in a small pot

2. Add in 70g shaved palm sugar.

3. Bring it to the boil then turn down the heat to a gentle simmer.

4. Stir to dissolve all the sugar then add in a couple of drops of pandan flavouring and a pinch of salt.

5. Taste and adjust if necessary, then turn off the heat. Allow to cool before serving.