At any feast, fruit vases especially attract the attention of guests. Berry and fruit fruits perfectly refresh, quench your thirst. They can be eaten separately as a dessert or as an appetizer with alcoholic drinks or with tea. A fruit table requires some serving rules to be followed.
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Instruction manual
1
Wash and dry the fruit before serving. Offer guests fruit in special vases or serve fruit to each guest separately on a dessert plate. Also, do not forget to serve the table with paper napkins and fruit devices - a small pen-shaped knife with a pointed end and a fork with two teeth. Put the fruit dishes separately on the serving table or immediately place the vases on the gala table - they will be an excellent decoration of the holiday.
2
Cut the grapefruit, kiwi and mango into two halves. Cut the grapefruit pulp along the edges from the peel with a knife. Serve these fruits on a dessert plate with the slice up, and separately pour sugar or icing sugar in a bowl.
3
Serve plums and apricots whole, and cherry and cherry with stalks on a small plate. Cut peaches with a knife along the grooves. To the right of the berries put a pie plate for the seeds. Peel and cut the pineapple into slices or cubes and fill with syrup if desired. Serve the berries in a bowl with a dessert spoon. Separately offer condensed milk, cream, powdered sugar, ice cream. Also served peeled bananas, sliced in circles.
4
Cut the watermelon in half lengthwise and then across into small pieces about 2 cm thick, do not remove the grains and place the pieces in a dish. Cut the melon along, remove the seeds with a spoon, cut into pieces 1.5 cm thick and also lay in a deep plate. Or peel the watermelon and melon and cut into cubes.
5
Peel apples and pears, and then remove the core and cut the fruit into small slices. Cut oranges into circles or peel and cut into cubes. Peel and tangerine the tangerines before serving. Separate the grapes in small clusters so that it is convenient for guests to pick them up with their hands.