Fruit Centerpiece

Are you looking for a beautiful table centerpiece that everyone can eat? Here is an idea for a beautiful winter fruit bowl for you:The idea is to use a variety of winter fruits that have a variety of shapes and colors. Rinse and dry the fruits and keep them refrigerated until ready to assemble and serve in the bowl. It is a good idea to use a knife and cutting board on the side so people can cut them into pieces or share them. If you are using oranges it is a good idea to have a bowl to collect the peels. You can also peel them prior to service.Watch your guests and family members discuss which apple they like best or try to guess what a persimmon is or the best way to take apart a pomegranate. It is even a great idea to serve fruit as dessert!Here is our list:

1. Apples - green and red
2. Pears - green, brown, and red
3. Oranges - soft peel such as tangerines or clementines
4. Grapes - dark and seedless
5. Persimmons
6. Pomegranates

The variety is always nice to break the ice and encourage sharing and conversation at the table. We would use these fruit bowls as centerpieces or for a dessert table.You can use a trifle bowl or a cake plate. Check out this article for using fruit platters as desserts.

It is always great to use complementary colors in your fruit arrangements. See more examples here in the year long food art portfolio that I created.

Take a look at the new products we have for nutrition education:

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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.