Arachnid Fruit Salad Recipes

Steps:

• Supplies:.
• Melon baller.
• Toothpicks.
• Light green Floral tape.
• Floral wire.
• Decorative Direction:.
• This is actually a very easy project and doesn't take much time, it's also a seriously show stopping centerpiece for any spring or summer table. I normally don't like having inedible elements in my projects, but the wire and floral tape were the only methods I could think of to bring this time sensitive creation to life. Maybe in the future (once I have more fruit-art experience) I'll have a better tip!
• I made the legs two days before and kept them in the fridge. The rest was assembled right before being photographed. For the legs, cut asparagus into desired proportions making sure the top will be the feet of your spider. Connect pieces by skewering them together using 3 inches of floral wire and then binding each joint with floral tape. I had my niece help me with this by holding the pieces in place while I bound each joint.
• Hollow out the watermelon and cut a flat slice out of the underside so it doesn't roll away. Fill the hollowed-out watermelon with cut up fresh fruit and top off with honeydew melon cut into balls with a melon baller!
• Assemble your spider centerpiece before company arrives and in the location you want it displayed. Once assembled it will not be movable unless done on a large platter.
• Cut a pineapple in half lengthwise and then in half. Then cut out an angled crescent in the back so it fits snuggly against your watermelon. Cut several grapes in varying sizes in half. Break a toothpick in half and attach grapes to the pineapples face (for the eyes of the spider).
• Attach the legs and feelers by cutting out holes in the pineapple and inserting the asparagus legs. Serve!

Steps:

• Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and simmer until slightly thickened, about 5 minutes. Remove from heat, and stir in vanilla extract. Set aside to cool.
• Layer the fruit in a large, clear glass bowl in this order: pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. Pour the cooled sauce over the fruit. Cover and refrigerate for 3 to 4 hours before serving.