Real Recipes From Real Home Cooks ®

garnishes of fruits & veggies part #1

(1 rating)
Recipe by
Rose Mary Mogan
Sauk Village, IL

I was asked to teach a class to 4th & 5th graders at our church, to encourage them about the importance of eating your fruits and veggies, and this is what I came up with. With just a few simple tools I created these fruits and veggies, displayed them on a large platter on a bed of Kale. They were all very impressed. Later many of the adults asked me if I could teach them how to do this. Of course I said yes. It made a very impressive statement not just to the kids but to the adults as well. It is a great way to encourage kids to eat their veggies and fruits.

(1 rating)
yield 10 to 15
prep time 1 Hr 45 Min
method No-Cook or Other

Ingredients For garnishes of fruits & veggies part #1

  • 1
  • 1 sm
    bag radishes
  • 1 lb
    baby carrots
  • 3
    regular size carrots
  • 1 lg
  • 1
  • 2
  • 1 can
    black olives
  • 6 lg
    eggs boiled
  • 4
    gherkin pickles
  • 1 pt
    fresh strawberries
  • 1 bunch
    green onions
  • 1 bunch
  • 1 lg

How To Make garnishes of fruits & veggies part #1

  • 1
    FOR THE CANTALOUPE OR ORANGE, using a V shaped tool, insert tool about middle ways cantaloupe all around fruit till you reach your original starting point. Scoop out seeds and fill with fresh strawberries, or grapes, or blueberries or other fruit of your choice.Add a maraschino cherry to the orange half.
  • 2
    For the RADISH ROSETTES, with a small paring knife, cut off a small bottom and top of veggie, and beginning as the base of veggie, using a paring knife, cut thin peel away from veggie but not all the way through. With next cut cut into first cut, and do this all around veggie as you work your way to the top, and then put in a large bowl of ice water, and allow cuts to open up like a flower.
  • 3
    For the ACCORDIAN RADISH, cut off base, and top & using a paring knife make thin slices into the vegetable but not all the way through length wise, then place in bowl of ice water and allow to open up.
  • 4
    TOMATO ROSE: Peel tomato with a sharp knife being sure to make one continuous long strip. When finished starting at the end roll up into a curl fashion and insert an olive, or piece of carrot. Place on bed of kale, lettuce, or use around a pot Roast or other meat item.
  • 5
    GREEN ONION FLOWER: With a sharp knife, cut half of green top of onion away, chop that portion into small circles, and use on top of other food items, with the remaining portion, take a sharp paring knife, and cut each blades into 3 or 4 strips , and then place in a large bowl or glass of cold ice water, and watch them bloom and curl use as garnish on veggie tray, or other dishes of your choice.
  • 6
    BABY DUMB BELLS: Take baby carrots, and place a black olive on each end of carrot to make the dumb bells. Add to a relish or vegetable tray. With a regular carrot, & using a vegetable peeler, cut long strips from carrots, and take each strip and form it into a circle, and stick a tooth pick in it, or thread it alternately on to a tooth pick, the put an a bowl of cold ice water and allow to get crisp.
  • 7
    You may not use all of these ideas, but at least it lets you know some of the things you can do to make your food more appealing and perhaps encourage your kids or grandkids to eat it. God Bless, & I hope you like these ideas.