How many times have you served fruit for breakfast and just chunked it into random pieces and put it into a bowl? Umm hmmm. Me, too. As you know, I hate to cook breakfast for company, but sometimes it must be done, and I have finally figured out the trick to making breakfast fruit look great.
Here, I have removed the peel from a cantalope with a paring knife, then sliced it whole so that the pieces are big and round. I scooped out the seeds after the slices were made. I’ve put a small amount of summer fruit on top of the slice, then accented it with small wedges of strawberry, three grape halves (remember — things look better in 3s, 5s, or 7s!) and 5 drops of mango sauce (I buy it already made in a squeeze bottle. I don’t particularly like it (and it has sugar), but guests seem to, so they get the mango dollops for constrasting color and I put sugar-free strawberry or raspberry sauce dots on my own plate.
Less is more. Leave blueberries and blackberries whole, but quarter the strawberries lengthwise. Top with a mint sprig. Done!
If you’re serving fruit as an accompaniment to other breakfast food, you really don’t want to go overboard with the portions. Here, I’ve used 3 raspberries, 3 blackberries, a dozen or so blueberries, and one large strawberry, artfully sliced. Top with mint leaves.
In graphic design, they teach that white space is as important as the part of the design that has the words or the pattern. That’s also true with food. Food can be edible art on a plate. If these had been on smaller plates, the presentation would have been far less regal.
Don’t wait for company to try this. You deserve the royal treatment yourself!