Ingredients:

  • 3 large Honeycrisp apples, sliced
  • 2 Bosc pears, sliced
  • 2 cups red and green seedless grapes, on the vine
  • 1 cup fresh cranberries
  • 2 persimmons, sliced into rounds
  • 1 cup pomegranate seeds
  • 3 clementines or mandarins, peeled and segmented
  • 1/2 cup candied pecans or walnuts
  • 4 oz Brie cheese or sharp Cheddar cubes
  • 1/4 cup dried figs or apricots
  • 1/2 cup Greek yogurt honey dip
  • 1/4 cup dark chocolate hummus or caramel
  • 3 fresh rosemary sprigs
  • 1 tbsp lemon juice

Instructions:

  1. Wash all produce thoroughly. To prevent enzymatic browning, slice the apples and pears last and immediately dip them into a mixture of cold water and 1 tablespoon of lemon juice for 30 seconds. Pat dry before assembly.
  2. Place the small ramekins containing the Greek yogurt honey dip and dark chocolate hummus/caramel on a large wooden serving board to act as structural anchors. Position them in a triangular formation to create visual balance.
  3. Add larger structural items around the anchors, such as the clusters of grapes on the vine and the wedge of Brie or cheese cubes, establishing the 'bones' of the centerpiece.
  4. Create 'fruit flow' by arranging sliced apples, pears, and persimmons in curved fan shapes or 'rivers' that move across the board. Group by color to transition from deep reds to bright oranges.
  5. Apply finishing touches: add verticality by leaning apple slices against bowls, fill gaps with candied pecans and pomegranate seeds, and decorate with fresh rosemary sprigs to mimic evergreen textures.