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:
Clementines in a pretty blue bowl with leaves attached. Blue is the complementary color of orange and this beauty came from eBay:
Berries in a footed bowl. Another eBay treasure:
Here is a nice platter using just pears and apples, with a nice sprinkle of fresh cranberries:
And 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.
We 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!
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. But after learning that the quality of a croissant directly varies with how much butter it has, Judy sought to challenge herself by coming up with recipes that were as healthy as they were tasty.
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 in nutritional science 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.