Platter like a pro
Dip into the grazing craze with beautiful boards your guests will love
Fruit & Dips Board
SERVES 12 PLUS
1 whole pineapple
1 cup raspberries, divided 1½ cups blueberries, divided 1½ cups blackberries, divided 1½ cups chocolate pudding ¾ cup caramel dip
1½ cups plain or vanilla
Greek yoghurt
¾ cup mixed berry whipped
cream cheese
1 cup chunky granola
2 cups red grapes, in bunches 2 cups green grapes,
in bunches
2 medium oranges, sliced
into wedges
12 small watermelon wedges,
with rinds
1 mango, peeled, pitted,
thinly sliced
2 kiwifruit, peeled, thinly sliced 1 medium starfruit, sliced 15 whole strawberries
1 red apple, thinly sliced
1 cup fresh cherries
2 bananas, peeled, sliced
1. Vertically slice pineapple in half, keeping the stem on one half. Hollow out the half with the stem to be used as a bowl.
Reserve pineapple flesh. Place pineapple bowl in the centre of the board.
2. Cut reserved pineapple flesh into chunks. Mix pineapple chunks with ¼ cup raspberries, ¼ cup blueberries and ¼ cup blackberries. Put pineapple and berry fruit mixture into hollowed-out pineapple bowl.
3. Put chocolate pudding, caramel dip, yoghurt, cream cheese and granola in small serving bowls. Place bowls across the board.
4. Arrange grape bunches on the board, followed by orange slices, watermelon wedges and sliced mango.
5. Fan kiwifruit slices around yoghurt bowl, starfruit around cream cheese bowl, strawberries around chocolate pudding bowl and apple slices around caramel dip bowl.
6. Place cherries near the top of pineapple stem and banana slices next to cherries.
7. Fill gaps on the board with remaining berries.