I am preparing our house for visiting friends and family for the weekend. For breakfast, I decided to make a fruit platter similar to the one we enjoyed at the East Hampton B&B. I love the ‘help yourself’ style of the tray – I’ll keep it in the refrigerator all weekend long so we can get it out in the morning, or anyone can grab some fresh fruit for a healthy snack.
I would love to have a beautiful copper platter like this for my platter, but after looking around my house, I put together my own platter with this gray painted wooden box with bowls. You might think, why not just put everything in one bowl? After a day the fruit will begin to stain each other – the pineapple will have blue blackberry juice on it, and the bananas will be brown.
I had to mix and match the bowls a little bit for it to work in the box.
I love fresh pineapple. It is so different from pineapple stored in juice. It is actually a completely different flavor and texture. I start by chopping off the top and bottom.
Next, cut down the sides from top to bottom to get the scales (skin? rind?) off. Then, I cut it in half, then quarters vertically. I cut the core out, then slice it into chunks.
