Kitchen Hack: Fruit For Dessert In A Flash

When it comes time to making a beautiful holiday dessert table, don't forget the fresh fruit that is in season now! You may still opt to have cookies, pies, and cakes, of course. But you should fill half or more of your table with fresh fruit.It is ready in a few minutes and it adds beautiful color and variety to a holiday dessert table.Collect a variety of footed bowls and cake stands so the fruit can have a nice presentation. We are always scouting ebay and sales in a variety of stores to find nice serving dishes that cost just a fraction of full retail prices.Take a look at what we made so you get some ideas.Fruit on a cake stand: apples, pears, cranberries, clementine oranges:_fhc1329Clementines in a pretty blue bowl with leaves attached. Blue is the complementary color of orange and this beauty came from eBay:_fhc1344Berries in a footed bowl. Another eBay treasure:_fhc1347Here is a nice platter using just pears and apples, with a nice sprinkle of fresh cranberries:_fhc1353And here is a picture with a combination of fruits. These took just minutes to make and they are ready to serve during conversation and coffee._fhc1354We hope you like these photos and fruit dessert and centerpiece ideas.For more ideas to promote fruits and vegetables, consider our beautiful square banners that feature our award-winning photos. The square banners fit on any wall or small space and they are value-minded. Check them out![shopify embed_type="collection" shop="nutrition-education-store.myshopify.com" product_handle="24-square-banners"]

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.

https://nutritioneducationstore.com
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Boost the Appeal of Seasonal Fruit