ON OUR RADAR

FRUIT-FOR­WARD SNACK BOARDS ARE HERE TO PRETTY UP YOUR HOL­I­DAY SPREAD.

Rachael Ray Every Day - - Contents - — CHRISTINA IZZO

Fruit boards are the new char­cu­terie boards; faux fur; and our guide to Mi­ami

Bored by ba­sic snack boards? Swap out your meat-and­cheese plat­ters for frui­cu­terie (char­frui­terie?), a bright, boun­ti­ful In­sta­grammable trend that puts a fresh spin on ap­pe­tizer trays. “Frui­cu­terie boards are su­per hot right now be­cause they’re beau­ti­ful and healthy,” says Shari Ivler, owner of Graze New York (grazenewyork.com), which builds art­ful cre­ations to put any uni­corn-mer­maid Franken­food in your feed to shame. For fall, trick out your tray with sea­sonal farm­ers’-mar­ket finds, like figs, per­sim­mons, pomegranates, dates, and an ar­ray of ap­ples. “Al­ways go for tex­ture and color,” says Shelby Di­marco, one half of Los An­ge­les–based cater­ing com­pany Sorella Col­lec­tive (sorel­la­col­lec­tive .com). That means cut­ting and lay­er­ing dif­fer­ent pro­duce for max­i­mum eat-with­y­our-eyes aes­thet­ics. But re­mem­ber, says Di­marco, don’t go (ahem) over­board: “They are starters— you don’t want to fill up your guests be­fore the big meal!”

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