September 18, 2013

Fruit Peacock

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I couldn’t resist copying this bit of whimsy from the online magazine target=”_blank”> 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.

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, about third of way up from bottom. Arrange 3 rows of grape halves around it, with stem ends facing toward pear. Place blueberries in gaps between grapes, 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 and push in papaya seeds to create eyes.

  • Choose a shapely pear, preferably with a blush for more colour contrast. Use evenly sized blueberries and grapes. Avoid overly large grapes – they don’t fit well.
  • The original recipe called for a mini carrot instead of the papaya, and sprinkles for the eyes. I prefer this all-fruit version.
  • Yes, papaya seeds are edible. For more info, go to Kitchen Secrets.

Makes 2 to 4 servings.

Tested in Imperial