Presenting Raw Fruit and Fruit Salads

Unlike most ingredients, fresh fruit needs little preparation, and when ripe it should overflow with flavor and aroma. A mixture of top-quality whole fruits may be presented for each diner to choose from, or may be cut up for a salad. Fruit salads should include a seasonal selection of fairly firm, ripe fruits of contrasting color, texture and flavor. Choose at least four different fruits that complement each other: good combinations include peaches, pears, plums and grapes, different types of melon or berries, or a mixture of citrus fruits. Fruits such as melon should not be paired with tart ones like citrus, as the sharp flavor of the citrus would overwhelm the milder fruit. The fruit should be peeled, if appropriate, and cut into uniform pieces so that it is easy to eat.