This attractive arrangement of fresh fruit fills a large (20+ inch) tray, especially if you leave the top on the pineapple! With a large knife, split a ripe pineapple lengthwise into fourths from base through green top. Remove core and loosen pineapple from shell using a grapefruit or paring knife. Slice each quarter into 5 triangular shape wedges; cut down center to make 10 wedges leaving them in place in shell. Place a decorated cocktail pick in each chunk. Peel and cut melons into chunks. Snip grapes into clusters. Leave strawberries whole, stems on, do rinse and drain them at the time you serve! Arrange fruit in interesting design on large platter.
| Fresh Fruit Purchase for Pineapple Platter for 25 | |
|---|---|
| Fruit purchased | Approximate Yield |
| 1 (3-4 lb.) pineapple | 40 triangular shape chunks |
| 1 (4 lb.) cantaloupe | 36 chunks |
| 1 (2 lb.) honeydew | 36 chunks |
| 1 (4-5 lb.) watermelon piece | 48 chunks |
| 1 lb. seedless green grapes | 12-15 clusters |
| 1 lb. seedless red grapes | 12-15 clusters |
| 1 lb. strawberries | 20-25 large berries |
| yogurt or poppyseed dressing or dip |
3 cups |
| 1 box fancy toothpicks | |
| 1 large 20 inch tray |