How to Make Fruit Garnishes

So you're all ready for that big party, and you're looking to impress. Whether it's the holidays, a business function, or just a reason to get together with friends we all want to be the party to be remembered. But we have to remember, it's how you present your food which will get you on the map! I'll show you how to make some show-stopping garnishes out of fruit that will have everyone coming up to you asking "How do you do that?!"

Things You'll Need

• lemons
• grapefruit
• oranges
• limes
• paring knife
• melon baller
• channeling knife
• cutting board

Instructions

1. 

   To make baskets, cut away two wedges out of the fruit, about 1/4" apart, making certain to leave a section for a handle. Hollow out the basket by scraping out the pulp with a paring knife. Fill it and decorate the handle.

2. To make bowls, you can either score the skin of the fruit with a melon baller or trace a design using a nontoxic pen. Use a paring knife to cut the skin and then hollow out the fruit. Fill it with just about anything.

3. 

   To make cartwheel slices, slice the fruit crosswise. Use the slices whole or cut in half, or add a verticle notch towards the center and place it on the rims of glasses. Twist apart to make perfect garnishes for plates. To make twists, make a cut 3/4 of the way across the middle and gently turn the ends in opposite directions.

4. 

   To make peel strips, with the stem end up of your fruit, use a channeling knife to peel 1 long strip around the fruit in a spiral fashion. You can use the peel or even the whole striped fruit as a garnish!

5. 

   To make julienne strips, cut strips of peel 2-3" long. Remove the white pith from the back of the peel and then cut it into thin strips. These are great to use for appetizers as candied citrus peels.

6. 

   To make fruit wedges, cut the fruit in half lengthwise and then cut each half into wedges. You can also cut the fruit in half crosswise for shorter, fatter wedges. For additional color, dip the cut ends into paprika or finely minced herbs.

7. To make long curlicues of peel, cut a long thin strip and then twist it into a spiral. Secure with a paper clip and place it in ice water for 10-15 minutes.

8. To make bows, tie 3" strips of julienned peel into small knots.

Tips & Warnings

• To keep the cups or bowls steady, slice off a small bit of the bottom of the fruit to create a base.

• When making the bowl, use a juicer first to extract the juice.

• Chill the fruit before making any of these garnishes. Cold fruit is firmer and easier to cut.

• Use thick-skinned fruits for peels, strips, and baskets. Thin-skinned fruits should be used for wedges, slices, and julienne.

• Before using, keep garnishes moist with damp paper towels and refrigerate in a resealable plastic bag.