Platter like a pro!
Tap into the grazing craze with beautiful boards your guests will love
FRUIT & DIPS BOARD SERVES 12+ PEOPLE
◆ 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 th 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.