Thursday, December 13, 2007

'tis the season to be jolly

I prefer my fruit raw (unless it's heavenly fried rhubarb). Why muck about with perfection? The beginning of summer is about the freshest cherries, warm fragrant peaches, sticky mangoes, bright red berries. It seems like they are perfect for only a few moments - you'd be a fool to miss them.

I was asked to make a small festive offering for morning tea. I mused on all sorts of things of a sweet nature but in the end - the fruit won out. And boy was it a winner!

A simple seasonal fruit platter

handfuls of ripe organic cherries
kiwi fruit, quartered
(ok you now have the red and green theme!)
small ripe apricots, cut in half and remove stone
firm raspberries.
fresh mint to garnish.

Place a raspberry in each apricot half (not only do they look sensational but they are a great flavour combo) and arrange artistically.



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