Assorted Fruit Recipe
Make Assorted Fruit Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Whole fruits (for serving)
Prepared fruit and extras
Method
Whole fruits (for serving)
- 1
Wash and inspect
Rinse the apple, pear, grapes, orange/clementines and any berries under cold running water. Pat dry with a clean towel. Discard any bruised or damaged portions.
- 2
Prepare apple and pear
Core the apple and pear. Slice each into 6–8 wedges (leave the skin on for texture and color) and arrange them on a serving platter. Toss the slices lightly with 1 teaspoon lemon juice to prevent browning and to add brightness.
- 3
Prepare banana
Peel the banana and slice on a slight diagonal into 1/2-inch (1–1.5 cm) pieces. Arrange with the apple and pear. If not serving immediately, brush banana pieces with a tiny amount of lemon juice to slow browning.
- 4
Prepare orange
If using a navel orange, peel and separate into segments or slice into rounds and arrange. If using small clementines, peel and separate segments and place them on the platter.
- 5
Prepare grapes
Remove grapes from stems (or leave small clusters intact for presentation). Scatter around the platter or place in a small bowl on the serving tray.
Prepared fruit and extras
- 6
Prep berries and kiwi
Hull and halve larger strawberries; leave small ones whole. Place strawberries and blueberries in a small bowl. Peel the kiwi and slice into rounds or half-moons and add to the bowl or arrange on the platter.
- 7
Make light dressing (optional)
In a small bowl combine 1 tablespoon fresh lemon juice and 1 teaspoon honey. Whisk until the honey dissolves. Drizzle the dressing sparingly over the sliced strawberries, kiwi and banana to add shine and balance sweetness. Do not over-dress — the goal is a light glaze.
- 8
Toast nuts (optional)
If using nuts, warm a small dry skillet over medium heat and add 2 tablespoons chopped nuts. Toast, stirring, for 2–3 minutes until aromatic and lightly golden. Remove from heat and let cool briefly. Sprinkle the nuts over the fruit just before serving.
- 9
Garnish and serve
Tuck fresh mint leaves around the fruit for color and aroma. Arrange the different fruits so colors contrast (red/green/yellow) and textures are varied. Serve immediately at room temperature or chilled for up to 2 hours in the refrigerator. If refrigerating, keep banana slices separate until just before serving to minimize browning.
