Fruit Luncheon Platter
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
1 ripe pineapple
4 oranges, peeled and sectioned
1 cp sliced large strawberries
1 (8 ounce) container creamed cottage cheese
1 avocado, pared, halved, and cut in rings
2 tbsp lemon juice
4 large dates
4 large pecan halves
1 - Wash and drain pineapple.
2 - Use sharp knife and cut down through spikes and fruit into quarters.
3 - Cut core from each quarter, then cut fruit out of each quarter in even wedges.
4 - Refill pineapple shells with alternate pieces of pineapple and orange sections.
5 - Place shells on long platter.
6 - Arrange strawberries in mound at each end of platter.
7 - Whipo cottage cheese lightly and mound it across middle of platter.
8 - Garnish cheese with avocado rings which have been dipped in lemon juice.
9 - Stuff dates with nuts.
10 - Add as garnish.
11 - Add sprigs of water cress.
12 - Serve with French dressing or ny preferred fruit salad dressing.
Makes 4 servings
Variations on this platter are what you care to make them, with
whatever fruits are in season. Fresh red raspberries or blueberries may
be substituted for strawberries. In place of avocado rings use thin
wedges of ripe peach or pear, or halves of greengage plums, or banana
cut in quarters then sliced the long way, and of course dipped in lemon
juice to prevent darkening.
Sour cream dressinjg may be preferred by some with fruits. It's good idea
to serve 2 dressings-a chilled bowl of French dressing and another
of sour cream dressing.
Fruit Salad Bowl: Serve fruits in above recipe in large lettuce-lined
salad bowl, keeping pieces large. Add sprigs of fresh mint. Serve with
Honey-Lime Dressing, Orlando (recipe to follow)
Vary the combination by using 1 pink grapefruit peeled and sec-
tioned, 3 oranges peeled and sectioned, 2 bananas quartered, 1 pint
large, whole stawberries or seeded black cherries. Makes 4 to 6 servings.
Honeydewe Fruit Platter: Cut chilled honeydew melon in crosswise
slices. Pare. Place on salad plates. Fill center of each ring with assorted
chilled fruits, such as cubes of fresh peach, banana, plum, apricot, pear.
Decorate center with large seeded black chrries or large strawberries
of spoonful red raspbnerries or blueberries. Trim with mint sprig.
Pass cottage cheese or any preferred fruit French dressing.
This makes a main dish for luncheon for calorie-counting friends. Add
whole wheat toast or rolls, tea, or black coffee.
Or serve this as dessert after a summer luncheon such as souffle
omelet, asparagus, and coffee.