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Time to prepare: 9 hours.
The fruit tray was lined with a rectangle paper doily, then hydrangea leaves were placed on the inside of the tray. The halves of a small watermelon and cantaloupe were carved into boats. The pineapple was cut in half; the leaves of one half were cut off and discarded. The fruit of the melons and pineapple were cut into balls or cut into cubes and refrigerated until the tray was assembled.
The lemons and limes and oranges were used for fruit carvings, plus a few of the strawberries were carved into roses for garnishments. English ivy and other types of greenery were used to adorn the garnishments which were used on the completed tray. The heart shaped pedestal bowls were used for fruit dip; these bowls are adored with tulle and resemble a wedding veil. Serve with chocolate and vanilla fruit dip or any fruit dip of your choice.
The fruit tray assembled is:
By JOSE from Collierville, TN
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