Guidelines for Preparing Fruit Platters

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Published 2010

Fabricate and arrange fruits in such as way as to make them easy to serve and easy to eat. Guests should be able to neatly serve themselves from the platter without causing the arrangement to collapse.
Alternate shapes and colors on the platter.
Create height on the platter by using a tall fruit centerpiece, such as a whole pineapple or a melon basket, and then arranging the cut fruit in a cascading flow from the center to the edge.
Treat fruits that may discolor from enzymatic browning with a coating of citrus juice or an ascorbic acid solution.
Don’t prepare fruit platters too far ahead of time, and add particularly perishable fruits at the last possible minute before serving.
To preserve the presentation appearance throughout the duration of a buffet or reception, have backup fruit fabricated and ready to replenish, or prepare several smaller platters to exchange as necessary.

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