Are you looking for a beautiful table centerpiece that everyone can eat? Here is an idea for a beautiful winter fruit bowl for you:
The idea is to use a variety of winter fruits that have a variety of shapes and colors. Rinse and dry the fruits and keep them refrigerated until ready to assemble and serve in the bowl. It is a good idea to use a knife and cutting board on the side so people can cut them into pieces or share them. If you are using oranges it is a good idea to have a bowl to collect the peels. You can also peel them prior to service.Watch your guests and family members discuss which apple they like best or try to guess what a persimmon is or the best way to take apart a pomegranate. It is even a great idea to serve fruit as dessert!
Here is our list:
- Apples - green and red
- Pears - green, brown, and red
- Oranges - soft peel such as tangerines or clementines
- Grapes - dark and seedless
- Persimmons
- Pomegranates
The variety is always nice to break the ice and encourage sharing and conversation at the table. We would use these fruit bowls as centerpieces or for a dessert table.You can use a trifle bowl or a cake plate. Check out this article for using fruit platters as desserts.
![]()
Judy Doherty, MPS, PCII
Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.
Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.
Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.
