Upgrade Your Fruit Plate with FRUIT SLABS.
FRUIT PLATES JUST GOT ELEVATED.
Tropical Haze Fruit Slabs with Mango, Blackberries, and Strawberries.
Medical News Today says, “Fruits are an excellent source of essential vitamins and minerals, and they are high in fiber. Fruits also provide a wide range of health-boosting antioxidants, including flavonoids. Eating a diet high in fruits and vegetables can reduce a person's risk of developing heart disease, cancer, inflammation, and diabetes.”
Enjoy this recipe to make your own fruit plate ever better with Og Mango and Tropical Haze or whatever your favorite flavor is!
Ingredients
Tropical Haze Fruit Slabs
OG Mango Fruit Slabs
Maui Wowie Fruit Slabs
Strawberries
Raspberries
Blackberries
Grapes
Galia Melon
Honey Mango sliced
Blueberries
Pineapples
Coconut
Kiwi
Passion Fruit
Edible flowers
Fresh figs
Fresh mint
Apples
Guide for how much fruit per guest.
10 guests - 8 cups
15 guests - 10 cups
20 guests - 15 cups
30 guests - 20 cups
40 guests - 25 cups
Pro Tip: Spritz apples with lemon juice to prevent browning.
PRO TIPS :
Add firmer fruit, like pineapple/apple/melon, first, then pile softer fruit on top.
Slice the pineapple in half long way (we recommend a Pink Pineapple if you have access!), scoop out the flesh with a melon baller, and stack the pineapple balls back inside the pineapple body.
Group the same fruits together for a delicious look and feel.
Distribute colors so there are distinct “zones” (don’t group like-colored fruits together).
Elevate your bord to the sky with height. Use the bunch of grapes or pineapple rounds.
Slice the pineapple in half long way (we recommend a Pink Pineapple if you have access!), scoop out the flesh with a melon baller, and stack the pineapple balls back inside the pineapple body.
ASSEMBLY
Wash all the fruit well.
Slice the mango by making thick cuts down the side of the stone. Score the flesh into a criss-cross pattern, then flip it into the hedgehog shape, and cut off each cube of mango flesh.
Prepare the pineapple by cutting the top and bottom (save the leafy top to include for decoration. Stand it on the cut side and carefully cut off the thick rind. Cut long strips away from the hard core, then cut the strips into bite-sized chunks.
Slice the kiwi. (Kiwi peel is edible. Keep it on if you wish for decoration and provide a bowl for guests to discard it, or just remove it before cutting.)
Cut the melons in half and then quarters. Scoop out the seeds and discard. Cut the peel from the flesh and then cut the flesh into bite-sized pieces.