I couldn’t resist copying this bit of whimsy from an online magazine. It’s not just a cute
snack for kids, though. It’s simple to make, fun to eat, and looks great as part of a buffet spread, dessert table or cookout menu. Even people who turn their noses up at fruit salad will be tempted. Adapted from CanadianFamily.ca.
1/2 bartlett or forelle pear, stemmed, cored
22 to 25 seedless green grapes, halved
About 25 blueberries
1 thin slice firm papaya
2 papaya seeds
Place pear cut side down on flat serving platter. Arrange 3 rows of grape halves around pear, with stem ends facing toward it. Place blueberries in gaps between first and second row of grapes, then second and third row.
Cut small triangle from papaya and place near top of pear to create a beak. Cut 2 thin strips from papaya slice. Carve out and discard triangle from one end of each strip to create bird legs. Arrange legs at bottom of pear. Using toothpick, poke 2 small indentations above nose, then push in papaya seeds to create eyes.
Makes 2 servings.
- Yes, papaya seeds are edible. (See: Top Seeds.)
Shopping Cart: Choose a shapely pear, preferably with a blush for more contrast. Use evenly sized blueberries and grapes. Avoid overly large grapes – they don’t fit well.
TESTED IN IMPERIAL