Fruit trays make an easy appetizer for weddings, receptions, banquets or if you're having a few friends over for a tea party. You can choose from a wide variety of fruits to create a varied color palette that makes your tray visually appealing as well as tasty. When preparing a fruit tray, you can be as creative as you desire, or keep it simple.
Cut the grapes into smaller bunches with scissors the night before the event so that there are three or four grapes on each bunch.
Wash your cantaloupe and honeydew melons well the night before the event. Scrub off any mold, fertilizer or pesticides with a vegetable brush. Use a melon baller to scoop out bite-size pieces of melon.
Slice a pineapple in half lengthwise the night before the event. Cut each half into two halves so that you have four pieces. Remove the core and skin. Slice each section into triangular wedges and then cut each wedge in half.
Cut any remaining fruit into bite-sized pieces. Store all of your fruit in air-tight containers and chill overnight. Do not cut berries, apples or pears until the day of the event.
Cut and soak white-fleshed fruit like pears and peaches in lemonade juice the day of the event to prevent browning.
Wash all your berries. Leave the stems on your strawberries. Serve at least 3/4 cup of all of your fruit for each guest you are expecting so that you know you have plenty for everyone.
Arrange the fruit on several small trays with lips on the edge to prevent fruit juice from running off the tree. Consider using the top of the pineapple as a centerpiece, or the hollowed rind of a watermelon as the tray for your fruit.
Mix the package of cream cheese, jar of marshmallow cream, 2 tbsp. of milk and 1/8 tsp. of lemon juice in a blender until it is smooth. Place it in a small bowl and set it on the tray to provide a dip for your guests as they eat the fruit.
Swap in a new tray when the first one runs low so the fruit stays fresh. It's better to make a few small trays rather than one large one.