Fruit, Dip, Flower Centrepiece

2013-06-20

You have seen amazing centre pieces on hotel/caterer’s buffets. Now make your own with ease.

Ingredients

  • 2 fresh pineapple
  • 3 cantaloupes
  • 12 lbs a mix of green. red and purple grapes
  • assorted fresh flowers daisies, carnations, marigolds etc
  • dips -- your choices

Method

Step 1

Stack 3 ridged plastic foam rounds 12 inches in diameter and 2 inches thick on a base several inches larger than the rounds. Cut another plastic foam round in half vertically; stack both pieces on top of rounds. Insert several thin dowels though top to secure the stack.

Step 2

Slice 2 pineapples in half lengthwise. Scoop out pulp, leaving shells intact. Reserve pulp for other recipes, or cut into chunks and serve with dip. Place shells randomly on plastic foam; secure with florist picks.

Step 3

Cut 2 or 3 cantaloupes in half horizontally using a scalloped-edge knife. Discard seeds, using a melon baller: scoop out balls from pulp, and set aside. Scoop out excess pulp from shells, leaving shells intact. Place cantaloupes randomly on form and secure with florist picks.

Step 4

Fill in empty spaces around plastic foam with clusters of grapes (about 12-15 pounds), and fresh flowers securing with florist picks. Set arrangement on table where it is to be served. Fill one cantaloupe shell with dip, and the others with fruit.

Step 5

You can construct the frame and cut and arrange fruit a day ahead, wrap with plastic and refrigerate.

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