I recently sent over fruit salad for a refreshing summer dessert in honor of our friends’ simcha (happy occasion). The fruit salad was so simple to prepare. I just sliced the pineapple, using an all-metal pineapple corer and slicer and I used a melon baller to create uniform spheres of watermelon, cantaloupe and honeydew.
For a contemporary twist, I often opt to serve festive food on long and narrow platters that are lightweight and unique. For fruit, I usually opt for a serving dish that has some depth to catch any dripping juices. I found just the right serving dish.
It was a hammered bronze metal elongated bowl with a jagged edge, just big enough to make a statement and just small enough to fit in my friend’s refrigerator until time to serve.
I added a few interesting 4″ bamboo toothpicks and voila!