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Cakes & fruits decorations, Los Angeles, CA (2025)

12/18/2025

Sun-Kissed Melon Kiwi Raspberry Platter
1 pound cantaloupe, seeded and cut into 1‑inch cubes
1 pound honeydew melon, seeded and cut into 1‑inch cubes
3 kiwis, peeled and sliced into ¼‑inch rounds
2 cups fresh raspberries
1 cup blackberries
Juice of 1 lime
Pat all fruit dry and place a large round wooden board or serving platter on your counter.
Pile cantaloupe cubes in one section and honeydew cubes in an adjacent section, creating two colorful wedges.
Arrange kiwi rounds in a third wedge next to the melon sections.
Fill the remaining area with raspberries on one side and blackberries on the other, forming two berry wedges.
In a small bowl, whisk lime juice and gently drizzle over the fruit for a bright finish.
Let the platter rest in the refrigerator for 10–15 minutes before serving to keep fruit chilled and crisp.
Serving Size: serves 6
Nutritional Information (per serving)
Calories: ninety
Net Carbs: 18 g
Protein: 1 g
Fat: 0.3 g
Tips & Variations
• Swap raspberries for strawberries or blueberries for a different berry profile.
• Add fresh mint leaves scattered between sections for a burst of herbal aroma.
• For extra sweetness, lightly brush melon cubes with a honey‑lime glaze before arranging

12/18/2025

"Fruit Fiesta Platter
2 cups strawberries, hulled and halved
2 cups pineapple, cut into bite-sized chunks
2 cups watermelon, cut into cubes
2 cups grapes, halved (red or green)
2 cups kiwi, peeled and sliced
1 cup blueberries
1 cup raspberries
1 cup cantaloupe, cut into balls or cubes
1 tablespoon fresh mint leaves, chopped (for garnish)
1 tablespoon honey (optional, for drizzling)
1. Start by washing all the fruit thoroughly under cold water. Pat dry with a clean towel.
2. Prepare each fruit by cutting them into the specified sizes: halve the strawberries, chunk the pineapple, cube the watermelon, halve the grapes, slice the kiwi, and create balls or cubes from the cantaloupe.
3. On a large serving platter, arrange the fruit in sections or in a rainbow pattern for a colorful display. Start with the larger fruit pieces like watermelon and pineapple, then fill in with smaller fruits like berries and grapes.
4. Sprinkle the chopped mint leaves over the arranged fruit for a pop of color and freshness.
5. If desired, drizzle honey over the top for added sweetness.
6. Chill the platter in the refrigerator for at least 30 minutes before serving to enhance the flavors.
Serves 8
Nutritional Information (per serving):
Calories: 90
Net Carbs: 20g
Protein: 1g
Fat: 0g
Tips & Variations:
- For a tropical twist, add mango or papaya to the platter.
- Use cookie cutters to create fun shapes with the watermelon or cantaloupe for a playful presentation, especially for kids.

12/18/2025

"Colorful Fruit Platter
2 cups strawberries, hulled and halved
2 cups blueberries
2 cups pineapple, diced
2 cups watermelon, diced
2 cups green grapes, halved
2 cups kiwi, peeled and sliced
1 cup cantaloupe, diced
1 cup honeydew melon, diced
1 tablespoon fresh mint leaves, chopped (optional)
1 tablespoon honey (optional)
1. Start by washing all the fruits thoroughly under cold water.
2. Prepare the strawberries by hulling and halving them. Set aside in a large mixing bowl.
3. Rinse the blueberries and add them to the bowl with the strawberries.
4. Dice the pineapple and add it to the bowl.
5. Cut the watermelon into bite-sized pieces and add to the bowl.
6. Halve the green grapes and add them to the mix.
7. Peel and slice the kiwi, then add it to the bowl.
8. Dice the cantaloupe and honeydew melon, adding them to the fruit mixture.
9. Gently toss all the fruits together to combine.
10. If desired, sprinkle the chopped mint leaves over the top for added flavor.
11. Drizzle honey over the fruit platter for a touch of sweetness, if using.
12. Serve immediately or chill in the refrigerator for 30 minutes before serving for a refreshing treat.
Serves 8
Nutritional Information (per serving):
Calories: 90
Net Carbs: 20g
Protein: 1g
Fat: 0g
Tips & Variations:
1. For a tropical twist, add diced mango or papaya to the platter.
2. Serve with a yogurt dip by mixing 1 cup of Greek yogurt with a tablespoon of honey and a splash of vanilla extract for a delicious accompaniment."

12/18/2025

Rainbow Fruit Platter
Ingredients
1 cup strawberries, hulled and sliced
1 cup mango, peeled and diced
1 cup kiwi, peeled and sliced
1 cup raspberries
1½ cups blueberries
1 cup green grapes, halved
2 tablespoons honey (optional)
1 tablespoon fresh lime juice (optional)
Fresh mint leaves for garnish
Instructions
Prepare the fruit
– Hull and slice the strawberries.
– Peel and cube the mango.
– Peel and slice the kiwi.
– Rinse the raspberries, blueberries, and grapes; halve the grapes.
Make the dressing (optional)
– Whisk together honey and lime juice in a small bowl.
Arrange the platter
– On a large round or oval serving board, arrange each fruit in its own wedge or concentric ring.
– Start with strawberries at the top, then mango, kiwi, raspberries, blueberries in the center, and green grapes—mirroring the image’s rainbow pattern.
Finish & serve
– If using, drizzle the honey-lime dressing over the fruit.
– Scatter fresh mint leaves over the platter for a pop of green and extra fragrance.
– Serve immediately, or cover and chill for up to 1 hour before guests arrive.
Prep Time: 15 minutes
Servings: 6–8 as a light snack or appetizer

12/18/2025

Vibrant Grazing Platter with Fresh Fruits, Cheese Cubes, Cured Meats & Nuts
Ingredients:
1 cup red grapes
1 cup green grapes
1/2 cup blackberries
1 cup strawberries, whole
1 kiwi, sliced
1/2 cup sliced peaches or apricots
1/2 cup cubed cheddar cheese
1/2 cup cubed gouda or Colby jack cheese
1/2 cup cubed Monterey Jack or mozzarella
1/4 cup sliced salami or pepperoni
1/4 cup prosciutto or cured ham
1/4 cup raw almonds
Optional: fresh mint or rosemary for garnish
Directions:
Select a large wooden or stone grazing board as your base.
Begin by placing cheeses and meats first — arrange cheese cubes in grouped piles, and fan out salami and prosciutto in folds or small stacks.
Surround the protein with fruit: create colorful sections of grapes, strawberries, kiwi slices, blackberries, and peaches.
Add almonds to open spaces for texture and crunch.
Garnish with fresh mint or rosemary sprigs for visual interest and aroma.
Serve immediately, or refrigerate for up to 1 hour before serving for freshness.
Prep Time: 20 minutes | Cooking Time: 0 minutes | Total Time: 20 minutes
Kcal: 380 kcal (per serving) | Servings: 6–8 servings

12/18/2025

Berry & Brie Harvest Board
6 ounces Brie cheese, cut into bite‑size wedges
6 ounces aged Gouda, sliced into ½‑inch strips
1 cup fresh raspberries
1 cup fresh blackberries
1 cup fresh blueberries
1 cup red grapes, halved
1 cup green grapes, halved
½ cup chopped pecans, toasted
2 tablespoons honey
2 tablespoons fresh mint leaves, torn
Pinch of kosher salt
Arrange Brie and Gouda on a large wooden board or platter, spacing them apart.
In the empty spaces, cluster raspberries, blackberries, blueberries, red grapes and green grapes in separate color‑blocked sections.
Scatter toasted pecans over and between the cheeses and fruit.
Drizzle honey in a thin zigzag across the entire board.
Sprinkle torn mint leaves and a pinch of salt over the top.
serves 6–8
per serving
Calories: 215
Net Carbs: 10 g
Protein: 7 g
Fat: 17 g
tips & variations
• swap pecans for chopped walnuts or almonds for a different crunch.
• replace honey with fig jam or drizzle balsamic glaze for a sweeter or tangy finish.
• add a handful of crackers or sliced baguette alongside for scooping.

12/18/2025

Fun Animal-Themed Fruit Platter
Ingredients:
2 cups green seedless grapes
1 ½ cups raspberries
1 ½ cups blackberries
2 cups strawberries, hulled
2 cups golden berries (physalis) or small orange fruits
3 kiwis, peeled and sliced
2 oranges, peeled and sliced
Assorted decorative items (small candy eyes, chocolate chips, or blueberries for faces)
Instructions:
Wash and dry all fruit thoroughly.
Arrange grapes, raspberries, and blackberries in neat clusters on a large rectangular serving tray.
Place strawberries in the center section to add height and color.
Lay orange slices at the top, creating a bright border.
Use golden berries and kiwi slices to form playful animal faces.
For the kiwi animal: fan kiwi slices in a circular pattern, add a round fruit piece in the middle as the face, and place candy eyes or chocolate chips for eyes.
For the raccoon faces: use small round fruits for noses, sliced fruit or chocolate pieces for ears, and dark berries for the eyes.
Balance the platter by filling in empty spaces with extra fruit.
Serve immediately, or cover and refrigerate for up to 2 hours.
Serving Size:
Serves 8–10
Nutritional Information (per serving):
Calories: 140
Net Carbs: 32 g
Protein: 2 g
Fat: 1 g
Tips & Variations:
Add apple slices or melon cubes for more variety and color.
Use cookie cutters to shape fruit slices into stars, hearts, or fun patterns for kids’ parties.

12/17/2025

. How to Assemble a Beautiful Fruit Basket
This "recipe" is all about presentation, just like in the picture. The key is to create layers, colors, and textures.
Ingredients:
A wide, shallow basket (wicker looks great)
Sturdy Fruits for the Base: Bunches of red and green grapes.
Tall & Sliced Fruits for Structure: Sliced pears, sliced oranges.
Colorful Berries for Filling: Strawberries (some whole, some halved), blueberries, raspberries, a few blackberries.
Garnish: Fresh mint sprigs.
Optional: A small amount of lemon juice to prevent pears from browning.
Instructions:
Prepare the Fruit: Wash all fruit and pat dry. Hull the strawberries, and slice the pears and oranges. If using pears, toss the slices gently in a little lemon juice to keep them from turning brown.
Build a Base: Start by placing large bunches of grapes in the basket to create a foundation and fill space.
Create Height: Place a large, impressive item in the center or towards the back. In the photo, the tall bunch of red grapes serves as the focal point.
Arrange Sliced Fruit: Fan the sliced pears and oranges along the sides of the basket, tucking them into the grape base. Grouping them together creates a nice visual effect.
Fill the Gaps: Use the strawberries, blueberries, and raspberries to fill in all the remaining gaps. Pile them generously to make the basket look full and abundant. Grouping colors together (a patch of strawberries next to a patch of blueberries) is visually appealing.
Garnish: Tuck fresh mint sprigs in between the fruits throughout the basket. This adds a pop of green and a wonderful fresh aroma.
2. Refreshing Mixed Fruit Salad with Honey-Mint Dressing
Use the vibrant mix of fruits to create a simple, elegant fruit salad.
Serves: 6-8
Prep time: 15 minutes
Ingredients for the Salad:
2 cups strawberries, hulled and quartered
1 cup green grapes, halved
1 cup red grapes, halved
1 cup blueberries
1/2 cup raspberries
1 orange, peeled and segmented
1 pear, cored and diced
Ingredients for the Dressing:
2 tablespoons honey (or maple syrup)
1 tablespoon fresh lime juice
1 tablespoon finely chopped fresh mint

12/17/2025

Fresh Summer Fruit Plate with Blueberries, Kiwi, Peaches, and Raspberries
Ingredients:
1 cup fresh blueberries
1 cup fresh raspberries
2 large kiwis, peeled and sliced into rounds
1 large peach, sliced into wedges
Instructions:
1. Wash and gently pat dry all fruits to remove excess moisture.
2. Peel the kiwis and slice them into even rounds.
3. Slice the peach into thin wedges, keeping the skin on for color and texture.
4. On a square serving plate, arrange the blueberries, kiwi slices, peach wedges, and raspberries in neat, colorful sections.
5. Serve immediately, or cover and refrigerate for up to 1 hour before serving for maximum freshness.
Serving Size:
Serves 4
Nutritional Information (per serving):
Calories: 75
Net Carbs: 18 g
Protein: 1 g
Fat: 0.5 g
Tips & Variations:
* For extra flavor, drizzle honey or sprinkle coconut flakes over the fruit before serving.
* Add a small bowl of vanilla yogurt or whipped cream in the center for dipping.

12/17/2025

Chilled Tropical Fruit Platter with Mint
Ingredients:
1 cup blueberries
1 cup raspberries
1 cup strawberries, hulled and halved
1 cup diced mango (about 2 medium mangoes)
1 cup diced fresh pineapple
2 medium peaches, diced (about 1 cup)
1 lemon, cut into wedges
2 tablespoons fresh mint leaves, plus extra for garnish
Instructions:
1. Wash and pat dry all berries and mint leaves with a paper towel to remove excess moisture.
2. Hull and slice the strawberries in half. Dice the mango, pineapple, and peaches into bite-sized cubes.
3. Arrange the fruits in sections on a large serving platter, grouping similar colors together for visual appeal.
4. Tuck lemon wedges around the platter for a fresh, citrusy aroma and easy squeezing before eating.
5. Scatter fresh mint leaves over the fruit for a burst of color and fragrance.
6. Chill the platter in the refrigerator for at least 20 minutes before serving to enhance flavor and refreshment.
Serving Size:
Serves 6
Nutritional Information (per serving):
Calories: 95
Net Carbs: 23g
Protein: 1g
Fat: 0.5g
Tips & Variations:
* For extra sweetness, drizzle lightly with honey or agave syrup just before serving.
* Add tropical flair by including kiwi slices, papaya, or starfruit for more color and variety.

12/17/2025

Fresh Fruit Platter
Ingredients:
1 cup green grapes
1 cup red grapes
1 cup black grapes
1 cup strawberries
1 cup blackberries
1 cup dried golden apricots
2 oranges, sliced into wedges
1/2 cantaloupe, sliced into wedges
Instructions:
1. Wash all fresh fruits thoroughly under cold water and pat them dry with paper towels.
2. Slice the oranges into thin wedges and arrange them along one side of the platter.
3. Slice the cantaloupe into even wedges and place them next to the orange slices.
4. Group the green, red, and black grapes in separate clusters to create color contrast.
5. Place strawberries and blackberries in the center for a vibrant focal point.
6. Add dried golden apricots in a small pile for a chewy, sweet balance.
7. Serve immediately, or cover and refrigerate for up to 2 hours before serving.
Serving Size:
Serves 6–8 people
Nutritional Information (per serving):
Calories: 140
Net Carbs: 34 g
Protein: 2 g
Fat: 0 g
Tips & Variations:
1. Add fresh mint leaves for extra freshness and a pop of green color.
2. For a sweeter touch, serve with a small bowl of honey yogurt dip or chocolate sauce on the side.

12/17/2025

"4th of July Fruit Platter Box in Jubako
Ingredients:
- 2 cups strawberries, hulled and halved
- 2 cups blueberries
- 2 cups watermelon, cut into star shapes
- 2 cups pineapple, cut into bite-sized pieces
- 1 cup raspberries
- 1 cup blackberries
- 1 cup grapes, halved
- 1 tablespoon fresh mint leaves, chopped (optional)
- 1 tablespoon honey (optional)
Instructions:
1. Begin by preparing all the fruit. Wash the strawberries, blueberries, raspberries, blackberries, and grapes thoroughly. Hull and halve the strawberries, cut the watermelon into star shapes, and chop the pineapple into bite-sized pieces.
2. Take a jubako (Japanese layered bento box) or any large serving platter and start arranging the fruits. Begin with the watermelon stars as the base layer, filling in gaps with strawberries and blueberries.
3. In the second layer, add the pineapple pieces, raspberries, and blackberries, creating a colorful contrast.
4. For the final layer, fill in any remaining spaces with halved grapes and sprinkle chopped mint leaves on top for added freshness.
5. If desired, drizzle honey over the fruit for a touch of sweetness, or serve it on the side for guests to add as they like.
6. Chill the fruit platter in the refrigerator for at least 30 minutes before serving to enhance the flavors and keep it refreshing.
Serving Size:
Serves 8
Nutritional Information (per serving):
Calories: 80
Net Carbs: 15g
Protein: 1g
Fat: 0g
Tips & Variations:
- For a festive touch, use cookie cutters to create fun shapes from the watermelon and pineapple.
- Consider adding a yogurt dip made from Greek yogurt mixed with a bit of honey and vanilla for a creamy accompaniment

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