Cool Calypso Dip Fruit Platter Recipes

Steps:

• I like to begin the platter with a base of ripe, colorful, sliced melons and pineapple--for example, cantaloupe, honeydew, Galia, or Cavaillon melons, plus the new "golden" pineapples. Peel the outside of a whole melon, cut it in half through the stem end, and scoop out the seeds. Place the melon halves cut side down on a board, and slice them straight across into 1/2-inch-thick slices. Fan each half-melon out slightly and arrange it on the platter. Next, cut off the top and bottom of the pineapple, peel the outside, and use a sharp knife to remove the "eyes." Cut the pineapple in half lengthwise and remove the core by cutting a "V" down the center of each half. Again, place the pineapple halves, cut side down, on a board and slice them straight across into 1/2-inch-thick slices. Fan the slices out and arrange them next to the melon on the platter.
• Once the base is set, you can add any kind of fruit that's available. I like to have one thing that is taller than the rest, such as a large bunch of grapes or a decoratively cut papaya, to give the platter height. Then I add raspberries, strawberries, blueberries, and fresh figs in casual but organized groups. The platter can look like a bowl of M&M's if there are too many colors scattered with no order. Visually, your eye needs to have a focal point and to be able to see each type of fruit. After all the fruit is arranged, I add flat green leaves around the outside of the fruit, to set off the colors. Use lemon and galax leaves from your florist, or fig leaves and grape leaves from your garden. Make sure they are pesticide-free and well washed.
• Any kind of fruit will work well on this platter. For special occasions, add persimmons, kiwi, passion fruit, Queen Anne cherries, fresh apricots, and mangos. Choose whatever is colorful and seasonal.

Steps:

• Place cream cheese, sour cream, brown sugar and coffee-flavored liqueur in a medium bowl. Blend together with an electric mixer until smooth. Fold in thawed frozen whipped topping. Chill in the refrigerator until serving.

Steps:

• In a small bowl, combine marshmallow creme and sour cream and whisk until smooth.
• Zest lime with a lemon zester.
• Juice lime to yield 1 tablespoons juice.
• Whisk lime zest, lime juice and cinnamon into marhsmallow creme mixture.
• To be creative: Cut melon in half and remove seeds.
• To use one half the melon for the container for your dip, scoop out melon to about 1/2" from rind.
• Fill with dip.
• Cut up remaining half for fruit platter.
• Serve with assorted fruit.

Steps:

• Slice Kielbasa with diagonal cuts about 1/2 inch wide.
• Line plate with a tripled (or more) layers of paper towels as this platter will get very juicy.
• In a circular formation, arrange sliced Kielbasa on paper towels. It should fill the plate.
• Spoon 1/2 of the Preserves jar over the top, making sure all sausages are lightly covered.
• Cover it, I just use the other plate loosely covering it or you can cover with plastic wrap.
• Microwave in the oven on HIGH for 2 minutes depending on your Micro.
• PLEASE, PLEASE take care when carrying it out and opening it up as it will be hot and HOT steam and juices may spill out. You may want to have it on another plate or slide it onto another plate to take it out.
• Poke toothpicks into most of the sausages and serve hot.

Steps:

• In a large bowl, beat cream cheese and sugar until smooth. Beat in cocoa and vanilla. Beat in whipped topping until smooth. Serve with fruit.

Steps:

• Peel the pomelos, separate the segments and cut up into 1 inch chunks.
• Place the chunks on a pretty serving platter. Scatter the raspberries on top, followed by the cashews.
• Slightly soften the honey by microwaving for about 10 seconds. (This helps make the honey not only easier to stir, but easier to pour.) Add the lime juice and blend well.
• Pour the honey mixture over the fruit and nuts. Garnish with the mint leaves (and lime zest if desired).
• Keep refrigerated until ready to serve.

Steps:

• Place the potatoes in a medium saucepan and cover with cold water. Place over high heat and bring to the boil. Cook, covered, for 15 minutes or until tender. Drain potatoes and set aside for 5 minutes to cool slightly. Cut into 1cm-thick slices and place in a bowl. Add the oil, mustard and capers and gently toss to combine. Season with salt and pepper.
• Meanwhile, combine the cucumber, vinegar, salt and sugar in a small bowl and set aside for 10 minutes to develop the flavours.
• Combine the prawns and chopped dill in small bowl.
• Arrange the potato salad, cucumber salad, prawns, salmon, bread and lettuce on serving plates or platter.
• Serve immediately with mayonnaise, if desired.