Kitchen Hack: Fruit For Dessert In A Flash

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Written By Judy Doherty, MPS, PCII

When it comes time to making a beautiful holiday dessert table, don't forget the fresh fruit that is in season now! You may still opt to have cookies, pies, and cakes, of course. But you should fill half or more of your table with fresh fruit.It is ready in a few minutes and it adds beautiful color and variety to a holiday dessert table.Collect a variety of footed bowls and cake stands so the fruit can have a nice presentation. We are always scouting ebay and sales in a variety of stores to find nice serving dishes that cost just a fraction of full retail prices.Take a look at what we made so you get some ideas.Fruit on a cake stand: apples, pears, cranberries, clementine oranges:_fhc1329Clementines in a pretty blue bowl with leaves attached. Blue is the complementary color of orange and this beauty came from eBay:_fhc1344Berries in a footed bowl. Another eBay treasure:_fhc1347Here is a nice platter using just pears and apples, with a nice sprinkle of fresh cranberries:_fhc1353And here is a picture with a combination of fruits. These took just minutes to make and they are ready to serve during conversation and coffee._fhc1354We hope you like these photos and fruit dessert and centerpiece ideas.For more ideas to promote fruits and vegetables, consider our beautiful square banners that feature our award-winning photos. The square banners fit on any wall or small space and they are value-minded. Check them out![shopify embed_type="collection" shop="nutrition-education-store.myshopify.com" product_handle="24-square-banners"]

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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.

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