Since Roman times, the fashion has come to decorate festive tables with fruit vases. Fruits, berries, citrus fruits are perfectly combined with all sorts of food and drinks, and besides they give people vivacity and charge positive emotions. Fruits can be combined with light sweet wines, sparkling, and also with strong drinks, such as cognac. If you want to charm the guests who come to the festival, the fruits should be properly served.
For serving you will need:
- ripe, washed fruit;
- sharp knife;
- plates for dessert;
- cutlery for dessert;
- paper towels.
How to serve fruit
- Fruit for a festive table should correspond to the time of the year. If the fruit is stored for a long time, then they lose their natural taste, as well as useful substances. Fruits grown in artificial conditions, obviously will not have the expected taste. At the beginning of summer it is better to serve strawberries or cherries on the table, at the height of summer - gentle peaches or ripe apricots, in autumn - watermelons, melons, pears, apples, but winter is a great time for citrus fruits. The shorter the distance from the fruit plantation to the store counter, the fruits will be juicier, healthier and more beautiful.
- The vase filled with whole fruit, by the time of arrival of guests should already be near the main table. It will become a bright spot in your festive interior. Dishes for serving can be not only an ordinary dish, but also the crust of a huge watermelon. For such dishes watermelon must be cut figuratively and remove the flesh. If you include fantasy, you can make beautiful patterns on a crust of watermelon or make a "handle" to your dish.
- If your solemn menu involves dessert, then you can also serve with sliced fruit. But keep in mind that for this you need to pre-serve the table with dessert appliances and plates, spoons for removing pits. Bananas and pineapples are best freed from the peel and chopped. Banana is usually cut into circles, pineapple - rings, half rings, cubes. Orange, if it is unclean, cut into circles, and the chipped is divided into individual segments. From apples and pears the core is removed, then they are cut into slices. Melons and watermelons must necessarily be peeled off, then cut into large cubes. Strawberries are served to the table peeled from the pedicels, but in cherries or cherries, on the contrary, the branches are not removed. If there is a bunch of grapes on the table, it will be better if you divide it into several small bunches. Kiwi is usually not cleaned, cut in half and eaten with a small spoon.
- You can make a fruit salad and serve it to each guest in special dessert plates - kremankah. Try to ensure that all the ingredients of the salad are cut into equal in size and size pieces. Refueling to fruit salad can serve as juice, honey, yoghurt. Salad can be decorated with a ball of ice cream, whipped cream or a neat mint sprig.
- On the table must be placed paper napkins.
Be careful when choosing exotic fruits, since it is difficult for a person familiar with them to determine their maturity, and immature or overripe they may be completely unpleasant to the taste. In addition, there is a high probability that they will cause an allergy to one of the invited guests.
Important: for cutting, always use a very sharp knife, it will help you maintain the attractiveness of the fruit and its juiciness.