The Thai delight in bright color and lovely patterns whether in arrangements of fruit for a holiday party, in lengths of shiny silk, or in displays of fresh flowers.You can prepare this buffet dessert quickly with the help of a friend or family member.
5 or more kinds of fresh and/or canned fruit, including lychees or rambutan, watermelon, cantaloupe, honeydew melon, bananas, pineapple, and mango (if you use banana, make fairly large slices, cutting on the slant)
fresh limes for garnish
1 can frozen limeade concentrate, thawed*
1. Choose a large platter, one that is big enough to hold a generous amount of fruit.
2. In the center of the platter, make a pile of lychees or rambutan.
3. Divide the platter into sections using pieces of peeled and sliced watermelon about 1 inch wide and 3 or 4 inches long to mark the sections. Cut all the remaining fruit into chunks. If you have a melon baller, scoop the flesh of one of the melons into balls for contrast.
4. Fill in the sections using a different fruit in each for a pretty pattern.
5. Cut limes into thin wedges. Fit the lime wedges around the outer edge of the platter to create a ruffle effect.
6. Pour 1/3 cup. limeade concentrate into a 1-c. measuring cup and stir in 1/3 cup. water. Using a pastry brush, brush the limeade mixture over the fruit. It will make the fruit shiny and will keep the banana from turning brown.
Preparation time: 30 to 40 minutes
Serves 8 to 10
*You will have extra limeade concentrate with this recipe. Mix the remaining limeade concentrate with water as directed on the can and serve as a drink.