When I go to the store, it is easy to pick up an assortment of cut up fruit, ready to eat. Then I glance at the price and gasp. $15 for 2 cups of mixed cantaloupe and honeydew melon??
Yes, it is winter and fruit is not in season in Utah. I had my family over for a holiday gathering and thought that a colorful plate of fruit would be the perfect appetizer to the main course.
This fruit plate can easily serve 30 or more people. This platter measures 15"x26". I froze the left over fruit (blueberries, oranges, strawberries and pineapple) to use in smoothies.
My husband called the fruit dip "the best whipped cream I've ever had." It is a combination of cream cheese, powdered sugar, granulated sugar, whipping cream and lemon juice/zest. Add just enough pineapple juice to get the consistency you want and you will have a wonderful fruit dip to serve your guests.
Cost for this bountiful platter and dip? $30
A much better deal than 2 cups of melon!
Fresh Fruit Plate & Dip
(4x6 printable recipe card) (full page printable recipe)