Fruit Garnishes

The colors and shapes of fruit provide a host of possible garnishes for the imaginative cook. Simple slices of citrus fruit, kiwi and tamarillo may be used to decorate a wide variety of dishes. The garnish should match the dish; for example, lime slices suit rich soups, while spiced apple rings pair well with robust meats like pork. Thin slices of strawberry make a simple and elegant garnish for cakes and desserts.

Citrus fruit slices are particularly versatile and make a pretty garnish when fluted with a channel knife. They can be twisted or halved, or quartered and cut into a butterfly shape for decorating individual dishes or the border of a serving dish. Lemon and lime wedges or halves for squeezing may accompany poached and fried fish, vegetable dishes, light meats such as veal, and salads. The wedges may be cut in a zigzag pattern to make a garnish called wolves' teeth, or a thin strip of zest may be cut from one edge to tie in a knot. For desserts, a garnish of orange, cut in similar shapes to those mentioned above, is more popular. All citrus fruits can be hollowed out as cups and filled with sorbet or chilled fruits. Citrus fruit cut into baskets can be filled with soufflé mixture or with small vegetables or cold sauces. A hollowed-out melon, particularly a watermelon, makes an attractive container for fruit salads. The rind can be etched with a knife in a decorative pattern.