Table One

Arrange the fruit so that it covers the entire table.

Fresh Fruit Platter

1/2 watermelon, seeded and cubed
1 honeydew melon, seeded and cubed
2 cantaloupes, seeded and cubed
2 pineapples, cored and cubed
4 kiwi, peeled and cut into 3/4-inch pieces
3 qts. strawberries, washed
1 coconut or seeded papaya, halved
2 pts. raspberries, washed
2 pts. blueberries, washed
1 bunch cherries, washed and stems removed
2 bunches grapes, washed
Fresh mint sprigs to garnish
Raspberry, kiwi, or apricot purée (optional)
Hot chocolate fondue (optional)

In a large square container, alternate layers of the watermelon, honeydew melon, cantaloupe, pineapple, and kiwi with layers of paper towels. Refrigerate until ready to use. (This can be done 4 hours ahead of time.)
One hour before serving, assemble the fruit on a large silver platter or on a 40-inch round table, covering the entire surface (pre-wrap the table in plastic wrap). Starting from the left, arrange the fruit in the following order: watermelon, honeydew melon, cantaloupes, pineapples, and strawberries.
Place the coconut or papaya halves in the center of the table, cut sides facing out. Fill one coconut or papaya half with the raspberries and the other half with the blueberries, allowing the fruit to cascade out from each side.
Arrange the kiwi in a cascade down the front of the table between the coconut or papaya halves. Arrange the cherries in a cascade at the back of the table. Randomly place the grapes among the other fruit.
Decorate with the mint sprigs. Serve with the fruit purée or the chocolate fondue.

Makes 50 servings

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