Wednesday, July 3, 2013

Stars and Fruit Forever!


What's red and blue and sweet all over? These adorably easy fruit skewers! Follow the simple steps below to make these berries the star of your fourth of July party.


First gather your materials. I used: one package of bamboo skewers, a KitchenAid star cookie cutter, one pineapple and one package each of blueberries, raspberries and strawberries. This will make about nine skewers. To make more just double the ingredients.


The next step is to cut your pineapple. Cut the top and bottom of the pineapple. Then stand it upright and cut off each side. Once the pineapple skin has been removed, cut it into horizontal slices about one inch thick.



 Once your slices are complete, you can use your cookie cutter. Press down firmly into each slice. Then turn it over and remove the excess fruit around the sides.



Once your stars have been created, set them aside and move on to preparing your strawberries.


Cut the stem off each strawberry. Then cut the strawberry lengthwise and cut each new piece through the center. Make sure your strawberries are around the same size as your raspberries and blueberries to achieve a more visually pleasing effect. 


After your fruit has been cut, the real fun begins! Turn on your favorite music and skewer to your heart's  content. Begin with the pointy end of the skewer and create a pattern with your fruit. I used one blueberry, one raspberry, one strawberry and then repeated the pattern until I covered about three quarters of the skewer. Keep in mind that raspberries can be very fragile. Handle them carefully to ensure they don't fall apart. Also, remember to leave room for your pineapple star. 


Voila! A star is born. Set your skewer to the side and repeat the process to make as many as you desire. I used a clear tray so the fruit would stand out, but anything in the red, white or blue family will work too. That's all there is to it. In no time at all you will have a healthy and festive holiday treat that's sure to be a show stopper.








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