Fruit Platter for a Large Group
When I’m serving a meal to a large group, I almost always include a fruit option of some type. Several of my favorites are a fabulous tropical fruit salad with a ginger lime dressing for a crowd…
or a large group version of Pioneer Woman’s fruit salad with a heavenly orange vanilla bean dressing.
By the way, check out this awesome Road to Hana Banana Bread to go with your fruit platter. It’s really, really good.
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People Like Fruit Platters
But sometimes I just want to save time and set out a platter of fruit.
More and more frequently, folks will opt for the salad and fruit on your buffet. Many, those following a Paleo diet, vegetarians, people trying to watch their weight or diets, may opt only for the fruit, salad and perhaps meat. Youth, especially young women, enjoy fresh fruit. Me too!
For this reason, I make sure all my meals include a fruit option along with a salad option. One of the biggest questions is: how much fruit should you serve. It’s going to depend to some extent on who you’re serving, but here’s what I’ve found generally is about right. Most people can assemble a fruit platter But when it comes to a large group, the question is more WHICH FRUITS and HOW MUCH.
I’m here to help.
Good Fruit Choices to serve a Crowd
These fruits can be prepped and on your platter in short order. They will also hold very well for up to 1 day.
Oranges – keep peel on, quarter
Strawberries – wash
Grapes – cut into smaller clusters.
Watermelon – slice and quarter slices
Blueberries – wash
Raspberries – gently wash
Fruits to avoid
Apples – I can go either way on these. Coring them takes time and they eventually turn brown, but if you do want to include them – here’s the secret: Cut and core them, then soak them in 1/2 teaspoon of kosher salt per cup of water for 10 minutes. After 10 minutes (no longer) drain and store the apple slices up to 2 hours. A few minutes before serving simply rinse off the slices with plain water before serving. Even after rinsing, they will still retain their white color.
Bananas – I consider these a poor choice for a fruit platter as they turn soft and brown rather quickly
Fruit Quantities for a Crowd
There are 10 servings per 1 pound of grapes
There are 15 strawberries on average per 1 pound of strawberries
|FRUIT||SIZE||APPROXIMATE YIELD||APPROXIMATE SERVINGS|
|Cantaloupe||3 lb||25 (1″) chunks or balls||9|
|Honeydew||6 lb||36 chunks||9|
|Grapes (seedless)||1 lb||10 clusters||10|
|Pineapple||3-4 lb||40 chunks||10|
|Strawberries (large)||1 lb||15 – 18 berries||5 – 6|
|Watermelon||4 lb||32 quarters|
|FRUIT QUANTITIES NEEDED TO SERVE:||10||25||100|
|Cantaloupe – 5 to 6 (1″ chunks)||1||2||10|
|Honeydew – 5 to 6 (1″ chunks)||2||5||10|
|Grapes||1 pound||2 1/2 pounds||10 pounds|
|Pineapple – 5 to 6 (1″ chunks)||1||1||3|
|Strawberries (large) – 3 berries, halved||1 pound||3 pounds||10 pounds|
|Watermelon (large) – 1/4 slice serving (see picture below)||1||1||3|
Watermelon – large
Cut into 8 slices. Cut each slice into 4 quarters to serve 32. Cover cut watermelon with plastic film and store for up to 3 days in fridge.