VIP Fruit Tray

Many people ask me if I actually cook on the plane for people. The answer is- Sometimes… Most of the time I re-plate and garnish already prepared food. At times I may finish the cooking process with such things as fillet/ streak on the plane,( and yes the galleys have full ovens and microwaves).
I also often prepare appetizers like fruit trays, cheese and cracker trays, or vegetable cruidtte platters.
A fresh fruit platter is a common centerpiece for parties or for a welcome snack on one of my VIP flights. Fresh fruit is easy to find and prepare and provides a splash of color to any table.
While creating a fruit tray is relatively simple, many fruit platters are not as enticing as they could be. To make a fruit platter that is beautiful and tasty, choose only very fresh and seasonal fruits. Use only firm fruits that are not going to turn color or spoil while left on the tray for a period of time. Arrange your fruits by type, and use the different colors and shapes to create an interesting pattern.
Suggested items:
1 watermelon
1 cantaloupe
2or so bunches seedless grapes
1 pint blueberries
1 container strawberries
8 kiwis
1 fresh pineapple
2 lemons
Large mixing bowl
Sharp knife
Large, circular platter with a lip to catch wondering fruit juice. ( i prefer silver platters).
Next step is Preparing the Fruit:
1.Make sure to Wash all your fruit thoroughly, and dry it off with a paper towel.
2. cut the watermelon and cantaloupe in half. Wrap half of the watermelon in plastic wrap and store in the refrigerator for another use. Remove the seeds from the cantaloupe, and cut away the rind from both melons.
3.Cut the remaining half of the watermelon and the entire cantaloupe into bite-sized pieces. Place the cut melon pieces in the mixing bowl and toss with the juice from one lemon. This will help keep the melons fresh.
4Cut the large grape bunches into pieces with four to five grapes on each piece. Save any loose grapes to use as a garnish for the tray.
5Peel the kiwis and cut into rounds with the knife. Squeeze the other lemon over the kiwi.
6Cut off the top of the pineapple. With the knife, hollow out the bottom of the pineapple by cutting along the inside of the pineapple rind, leaving a ¼-inch wall. Remove the inner fruit and keep the pineapple bowl to use for the platter. Cut the fruit into bite-size pieces.
Arranging the Platter:
1Place the pineapple rind in the center of the tray. Fill the hollowed-out pineapple with the blueberries.
2Working out from the center, use about half of the watermelon to create a circle of watermelon pieces that mound up around the pineapple centerpiece.
3Arrange the cantaloupe and pineapple pieces in alternating concentric circles around the watermelon until all the cantaloupe and pineapple are used. Form a circle around the last row of cantaloupe or pineapple with the remaining watermelon.
4Stand up the kiwi pieces at an angle between the last two melon circles. Overlap the kiwis slightly, to form a wall. If there are not enough kiwi slices to complete a circle, create three equal sections of kiwis and fill in the spaces with some of the grape bunches.
5Place the whole strawberries around the edge of the platter and tuck some around the pineapple cup in the center. Use the grapes to fill in any gaps.
6Arrange the remaining bunches of grapes so they cascade over the melon pieces. Place any loose grapes around the outer edge with the strawberries.
7Cover the platter with plastic wrap and refrigerate until you are ready to serve.
Tips :
You should Substitute any of the fruits that are in season..Apples and pears are best in the fall, and you can use more citrus fruits during the winter. Use the watermelon rind to create a bowl. Fill the watermelon with pieces of melon and decorate it with a large bunch of grapes.
Lastly, I like to garnish the platter with purple orchards.
Of course your own personal touch an creativity is really what makes your fruit tray special. 🙂
Now you may ask, how does this stay fresh for the clients on the private plane? Well first of all, everything is prepared as close to take off time as possible. It is also kept cold in the FBO or galley cold storage.
I assure you, all food served on these VIP flights is the highest quality and prepping and storage is equal if not better than the finest restaurants you may visit.
Bon appetite 😉

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About cobblestonesandheels1

Corporate flight attendant / travel coordinator Southern, CA. Originally from NY. but since home is where the heart is, mine is truly in the whole world. My favorite song and one i would dedicate to all my readers is: "My Wish" by Rascal Flatts"

Posted on February 8, 2012, in Corporate flight attendant. Bookmark the permalink. 2 Comments.

  1. Love your blog!
    Just curious- are you reimbursed for your food purchases and the time it takes to prepare? I find all of this fascinating!

    • Hi Stacey
      Yes you are reinbursed for food purchases that are considered your catering as well as receiving either per diem or meal reinbursement while on a trip. Your prep time before a trip is not however compensated…
      🙂 thanks for reading and interacting! Great question too!
      With love
      Cobblestones and heels

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