| Choosing a Plattero Choose a simple platter with little | | | | halves or quarters. Being sure to remove the pit.o |
| or no design. Crisp clean colors such as white or black | | | | Kiwi should be sliced into rounds and peeled.o All |
| highlight the fruit best. | | | | berries should be left whole. Strawberries should |
| Choosing Fruito Pick firm ripe fruit with a rich aroma.o | | | | retain the green leaves atop each berry.o Apples |
| Wash and dry all the fruit.o Crisp apples, such as a | | | | should be cored and cut into wedges. To help |
| Granny Smith, melons, berries, grapes, pineapple, kiwi | | | | prevent the apples from browning dip each apple |
| and apricots or plums are good choices.o Stay away | | | | wedge into a mixture of 4 cups water to 3 |
| from soft apples, such as a Fuji, bananas, pears and | | | | tablespoons lemon juice.o Cluster grapes in groups of |
| peaches. All these fruits discolor quickly and do not | | | | 7 to 8 grapes on each stem. This allows guests to |
| make for a good choice for a fruit platter.o Buy | | | | pick up a cluster and easily transfer it to a plate. |
| berries a day ahead of time, they ripen quickly and | | | | Serving the Plattero Group the fruit in clusters |
| can spoil before use if they sit in the refrigerator for | | | | sectioning each individual fruit. This keeps a uniformed |
| too many days.o Pineapple and melon should be | | | | look to the platter.o Sprinkle shaved coconut on top |
| purchased three days ahead of time. This allows | | | | of the fruit and garnish the sides of the platter with |
| them to ripen to there peak flavor before serving. | | | | fresh mint leaves. |
| Preparing the Fruito Cut apricots and plums into | | | | |