Local and Seasonal Recipes, Menus and More
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INGREDIENTS 1 small seedless watermelon 1 cantaloupe 1 pineapple, peeled and cored 12-18 strawberries 3 or 4 star fruit (carambola) 2 kiwi (optional) 1 cup blueberries or raspberries Supplies: Large round platter and 50 toothpicks DIRECTIONS Cut a large circle from a cross-section of the watermelon to form the bottom layer of the cake. Remove rind. Place in the center of the large platter. Cut a large circle from a cross-section of the cantaloupe. Remove seeds and rind. Center on top of watermelon and secure in place with toothpicks. Place pineapple in the center of cantaloupe. If it slides right into the cantaloupe just use toothpicks to keep in place, otherwise cut as needed to make a top layer. Cut strawberries vertically in half. Cut starfruit into 1/4 -1/2 inch slices. Peel kiwi and slice into 1/4 - 1/2 inch slices. Decorate the sides of each layer with sliced strawberries, starfruit and kiwi, securing each with a toothpick. The strawberries can be speared onto a toothpick inserted into the side of the cake, but the slices of starfruit and kiwi will have a toothpick sticking out. Cover the protruding end of each toothpick with a blueberry or raspberry. Use fruit to decorate the top of the pineapple and the edges of the platter. Secure a blueberry or raspberry to hold a candle if desired. Cover with plastic wrap and refrigerate until served. Copyright © 2015 Stefanie Samara Hamblen |
