Fruit and cheese make up a classic party platter.
Fruit and cheese trays are among the most popular party items in the United States, and have been staple appetizers in French cuisine and culture for centuries. The creaminess of cheese pairs well with the sweetness of most fruits; they are usually either eaten together or served side by side. In French culture, both cheese and fruit can be served as a dessert to a meal, and in the U.S., fruit is often accompanied by chocolates. When creating a fruit tray, think decadent treat rather than boring staple.
Fruit
Fruit trays are a classic party appetizer. The fruit should include various sizes and colors but should not mix too many overpowering flavors. Hard fruits are better than soft fruits. Kiwis, plums and peaches should only be set on the tray if whole. Delicate fruits such as berries should be added to the tray only if they are contained in their own bowl to keep from getting lost among the larger fruits. When selecting fruits, be aware of "leaking flavors"---fruits that lend their flavor to their neighbors. A pineapple next to a honeydew square will overpower the melon. Hard fruits like apples, pears, grapes, whole strawberries and orange slices are best for trays featuring a wide range of flavors.
Cheese
Cheese trays should always include a variety of soft and hard cheeses, both sharp and sweet. Always offer classic cheeses such as Swiss, mozzarella and cheddar, but don't hesitate to add bolder choices such as Camembert, Brie, Gorgonzola, goat cheese, provolone and Gruyere. Make sure the cheese is fresh before purchasing, and keep it in the fridge until about an hour before the party. The cheese should sit at room temperature for an hour before the guests arrive to allow the flavors to ripen .
Themes
With so many possibilities for fruit, cheese, or fruit and cheese combined platters, it can be difficult to create one without it looking like a mess. Try to base the contents on a theme, generally a seasonal theme. If the party is in the autumn or winter, choose winter fruits such as oranges, pears, apples and dried cranberries; if it is a summer party, opt for tropical fruits including pineapple, mango, guava, papaya and coconut. Spring themes should include subtle light flavors including melons, berries, grapes, citrus and strawberry. Color themes can also be attempted; yellow fruit platters of bananas, passion fruit, halved papayas, jackfruit, golden apples and starfruit, or a red theme of apples, raspberries, blood oranges, persimmons and cherries. For color or seasonal themes, add any variety of cheese to the tray. For cheese, themes can be based on the country of origin of the cheese, such as French cheeses, Italian or Australian.
Trays
Lay out your fruit or cheese on round, rectangular or square trays medium to large size. The number of guests to feed should dictate the size of the platter. Rectangle and square trays should have the fruit or cheese layered in rows, while circular trays should be layered in rings with a distinct centerpiece such as a pineapple top, a bowl of dried fruits, nuts or even chocolates.
Sauces and Breads
Some people may find eating cheese on its own to be a little difficult. Providing bread, crackers and sauces solves the problem. Place small dishes of honey, jam, mustard, pesto or tapenade next to the cheese trays or place them nestled between selections on the tray. Provide a small coffee spoon in each dish. To help hold the cheese or fruit, provide plenty of bread and crackers. Baskets of crusty bread slices, crisp toasts, table crackers, pita breads and rice crackers are good options.
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