Fruit, Dip, Flower Centrepiece2013-06-20
You have seen amazing centre pieces on hotel/caterer’s buffets. Now make your own with ease.
- 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
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.
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.
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.
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.
You can construct the frame and cut and arrange fruit a day ahead, wrap with plastic and refrigerate.