Say the word "brunch" and many people envision omelets, bacon, sausage, and heaping platters of pancakes, French toast or muffins. If they think of fruit at all, guests might envision a glass of orange juice or a Mimosa. Add some color and a heart-healthy alternative to your brunch by offering an array of fresh fruit. Whole or in pieces, by itself or in a salad, fresh fruit is a healthful, tasty and easy addition to a brunch menu.
Wash all the fruit you plan to serve with brunch. Rinse berries and grapes in a large colander under cold water, then shake off the excess water. Clean apples under running water and pat them dry with a paper towel. Remove the peel from oranges and bananas.
Cut a variety of fruit -- such as apples, bananas, pineapple and various melons -- into bite-size pieces. Arrange them on a tiered serving tray or platter in an eye-catching pattern. Add some green, red and purple grapes, and some blueberries for more color. Serve the fruit with a dip made of vanilla yogurt with a little honey, or a caramel dip for a sweet dipping option.
Cut a large fresh pineapple or watermelon in half horizontally. Carefully scoop out the fruit from the rind and set it aside. If you're using a watermelon, use a sharp knife to make a scalloped or zigzag design around the cut top edge. Cut a variety of fresh fruits into bite-size pieces and use them to fill up the pineapple or watermelon shell for an attractive serving display. Or mix the cut fruit with a little poppy seed salad dressing or a raspberry vinaigrette, before scooping it into the melon or pineapple shell.
Make fruit kebabs with a colorful, small pieces of fruit and long bamboo skewers. Carefully thread grapes, strawberries, pieces of pineapple and banana slices onto the skewers. Arrange the skewers on a serving tray or stand them in a glass vase like a floral arrangement.
- Spritz cut fruit with a little lemon juice to keep it from turning brown.
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