Fruit Platz Recipes

Steps:

• I like to begin the platter with a base of ripe, colorful, sliced melons and pineapple--for example, cantaloupe, honeydew, Galia, or Cavaillon melons, plus the new "golden" pineapples. Peel the outside of a whole melon, cut it in half through the stem end, and scoop out the seeds. Place the melon halves cut side down on a board, and slice them straight across into 1/2-inch-thick slices. Fan each half-melon out slightly and arrange it on the platter. Next, cut off the top and bottom of the pineapple, peel the outside, and use a sharp knife to remove the "eyes." Cut the pineapple in half lengthwise and remove the core by cutting a "V" down the center of each half. Again, place the pineapple halves, cut side down, on a board and slice them straight across into 1/2-inch-thick slices. Fan the slices out and arrange them next to the melon on the platter.
• Once the base is set, you can add any kind of fruit that's available. I like to have one thing that is taller than the rest, such as a large bunch of grapes or a decoratively cut papaya, to give the platter height. Then I add raspberries, strawberries, blueberries, and fresh figs in casual but organized groups. The platter can look like a bowl of M&M's if there are too many colors scattered with no order. Visually, your eye needs to have a focal point and to be able to see each type of fruit. After all the fruit is arranged, I add flat green leaves around the outside of the fruit, to set off the colors. Use lemon and galax leaves from your florist, or fig leaves and grape leaves from your garden. Make sure they are pesticide-free and well washed.
• Any kind of fruit will work well on this platter. For special occasions, add persimmons, kiwi, passion fruit, Queen Anne cherries, fresh apricots, and mangos. Choose whatever is colorful and seasonal.

Steps:

• 1) Mix together ingredients for base to form a soft dough. 2) Press dough into bottom of 9x13 baking pan to make a thin layer 3) Place plum halves cut side down, or other sliced fruit over dough 4) Sprinkle with sugar and minute tapioca 5) Mix together ingredients for crumble topping until crumbly in texture 6) Sprinkle topping over fruit layer 7) Bake at 350 for approximately 35 - 45 minutes, or until crumbs are lightly browned.

Steps:

• Set oven at 375F (190C) and prepare cookie sheet. For base-combine flour, baking powder, and salt in a large bowl. Cut in butter until mixture resembles fine crumbs. Combine milk and egg and add to first mixture. Spread on cookie sheet. Top with fresh or frozen fruit.( Rhubarb, apples, apricots, peach slices, blueberries, or plumes.) With a pastry blender, cut butter into sugar, flour, and vanilla to make a fine crumb consistency. Sprinkle over fruit. Bake 35 - 40 min. until lightly brown.

Steps:

• In a bowl, mix together flour, baking powder and sugar; cut in butter finely.
• Combine egg and cream; stir into dry ingredients, adding a little more cream if needed, to make a soft, sticky dough.
• With floured hands, pat dough evenly into a lightly greased 12 x 8-inch or 9-inch square cake pan.
• Filling: In a bowl, combine fruit, sugar and flour.
• Combine egg and melted butter; gently mix into the fruit mixture.
• Spread evenly over base in pan.
• Topping: In a bowl, mix together flour, sugar and baking powder; cut in butter.
• Stir in cream to make a crumbly mixture; sprinkle over the fruit.
• Bake in a 325 degree F oven for 45 to 50 minutes or until golden brown.
• To serve, cut into large squares.