Grab N Go Large Fruit Tray 2.2 Kg 2.2kg $1.14 Per 100g 2.2kg

That's a great request! A large fruit tray is perfect for a party, gathering, or any crowd. Here is a guide on how to create a beautiful and abundant one, including fruit selection, quantities, and arrangement tips. ## 1. Estimated Quantities for a Crowd A good rule of thumb is to plan for about **$1/2$ cup of prepared fruit per person**. If you are serving a crowd of **50 people**, you'd need approximately **$25$ cups** (about **6-8 pounds**) of prepared fruit. * **For 50 Guests, aim for a selection from this list (totaling around 25 cups prepared fruit):** * **Grapes:** 4-5 lbs (keep in small clusters) * **Pineapple:** 2-3 large pineapples (cubed) * **Melon:** 1 large Watermelon, 1 large Cantaloupe, 1 large Honeydew (cubed or balled) * **Strawberries:** 3-4 pints (kept whole or halved) * **Blueberries/Raspberries/Blackberries:** 3-4 pints total * **Kiwi/Oranges:** 4-6 each (sliced) ## 2. Best Fruits for a Large Tray Choose a variety of colors, textures, and shapes. | Category | Best Choices (Hold up well) | Avoid (Brown quickly) | | :--- | :--- | :--- | | **Bases/Fillers** | Cantaloupe, Honeydew, Watermelon, Pineapple | Apple, Pear, Banana (unless you use a lemon/pineapple juice treatment) | | **For Height** | Seedless Grapes (in small clusters), Cherries (with stems) | | | **Color & Texture** | Strawberries, Blueberries, Blackberries, Raspberries, Kiwi, Oranges | | | **Exotic Flair** | Star Fruit, Dragon Fruit, Mango (if firm), Pomegranate Seeds | | ## 3. Step-by-Step Assembly Tips ### A. Prep Work 1. **Wash and Dry:** Thoroughly wash all fruit. Make sure everything is **completely dry** before cutting to prevent a watery platter. 2. **Cut in Advance (Partial):** Firmer fruits like melon and pineapple can be cut up to 1-2 days ahead and stored in airtight containers in the fridge. Berries and grapes should be washed and added right before serving. 3. **Prevent Browning:** If you must use apples or pears, slice them and toss lightly in a solution of **lemon juice or pineapple juice** to slow oxidation. ### B. Arranging the Tray 1. **Choose your Base:** Use a large, flat platter, cutting board (wood or slate works well), or several smaller tiered stands for a grand display. 2. **Start with "Anchor" Items:** Place any dips (like yogurt, cream cheese, or chocolate) in small decorative bowls on the platter first. 3. **Build the Base (Filler Fruit):** Start with the larger, firmer pieces like melon chunks and pineapple. Create curved lines, groups, or fans across the platter. Avoid placing similar colors next to each other (e.g., green kiwi next to green honeydew). 4. **Add Height:** Place small clusters of grapes (cut from the main stem with scissors) or piles of cherries. This adds dimension and makes it easier for guests to grab. 5. **Fill in with Color:** Arrange your sliced kiwi, oranges, and strawberries, fanning them out or overlapping slices. 6. **The Finishing Touches (Berries):** Fill in all the empty spaces and gaps with the smallest fruits like blueberries, raspberries, and blackberries. They "glue" the platter together and make it look abundant. 7. **Garnish:** Finish with a sprinkle of pomegranate seeds or small sprigs of fresh mint leaves for a final pop of color and freshness. ### C. Display and Timing * **Time it Right:** Try to assemble the final tray as close to serving time as possible (ideally within 4 hours). * **Keep it Cold:** Keep the platter refrigerated until about 15-30 minutes before serving. Enjoy your fantastic fruit display!