I've been asked to bring some kind of fruit for a potluck brunch. I know I can
make the usual fruit platter or a fruit salad but I was wondering if anyone had
something unique and maybe a little different instead of the standard offerings.
I live in Southern California so have a wide range of fresh fruits right now to
choose from. Local strawberries are being picked and my tangerine tree is
loaded with ripe fruit. besides these two fruits I'm close to Little Saigon and
because of Chinese New Year the markets there are full of unusual fruits such as
Chimayo and Rambutan. Any input would sure be appreciated.
Gigi

"Gigi" <itchyfeet(no > wrote in message
ink.net...
> I've been asked to bring some kind of fruit for a potluck brunch. I know
I can
> make the usual fruit platter or a fruit salad but I was wondering if
anyone had
> something unique and maybe a little different instead of the standard
offerings.
> I live in Southern California so have a wide range of fresh fruits right
now to
> choose from. Local strawberries are being picked and my tangerine tree is
> loaded with ripe fruit. besides these two fruits I'm close to Little
Saigon and
> because of Chinese New Year the markets there are full of unusual fruits
such as
> Chimayo and Rambutan. Any input would sure be appreciated.
> Gigi

How about fruit kabobs?

Gigi (no spam) wrote:
> I've been asked to bring some kind of fruit for a potluck brunch. I
know I can
> make the usual fruit platter or a fruit salad but I was wondering if
anyone had
> something unique and maybe a little different instead of the standard
offerings.
> I live in Southern California so have a wide range of fresh fruits
right now to
> choose from. Local strawberries are being picked and my tangerine
tree is
> loaded with ripe fruit. besides these two fruits I'm close to Little
Saigon and
> because of Chinese New Year the markets there are full of unusual
fruits such as
> Chimayo and Rambutan. Any input would sure be appreciated.

Um, I've always been a sucker for melons.

Sheldon wrote:

> Gigi (no spam) wrote:
> > I've been asked to bring some kind of fruit for a potluck brunch. I
> know I can
> > make the usual fruit platter or a fruit salad but I was wondering if
> anyone had
> > something unique and maybe a little different instead of the standard
> offerings.
> > I live in Southern California so have a wide range of fresh fruits
> right now to
> > choose from. Local strawberries are being picked and my tangerine
> tree is
> > loaded with ripe fruit. besides these two fruits I'm close to Little
> Saigon and
> > because of Chinese New Year the markets there are full of unusual
> fruits such as
> > Chimayo and Rambutan. Any input would sure be appreciated.
>

> Um, I've always been a sucker for melons.


Happy Valentine's Day, Sheldon:

http://sweet-cherries.com/kitten/1.jpg

--
Best
Greg ;-p

"Gigi" <itchyfeet(no > wrote in message
ink.net...
> I've been asked to bring some kind of fruit for a potluck brunch. I know
> I can make the usual fruit platter or a fruit salad but I was wondering if
> anyone had something unique and maybe a little different instead of the
> standard offerings. I live in Southern California so have a wide range of
> fresh fruits right now to choose from. Local strawberries are being
> picked and my tangerine tree is loaded with ripe fruit. besides these two
> fruits I'm close to Little Saigon and because of Chinese New Year the
> markets there are full of unusual fruits such as Chimayo and Rambutan.
> Any input would sure be appreciated.
> Gigi

I have always loved poached pears in port as well as peaches in sherry.

Here's a recipe that can be modified for a bunch quite easily

Dimitri


Sherry-Poached Peaches with Gingered Fruit and Custard Sauce
Makes 4 servings


Image © Publications International, Ltd.
Sherry-Poached Peaches with Gingered Fruit and Custard Sauce


Ingredients
4 large ripe peaches, peeled, pitted and halved or 2 cans (16 ounces each)
peach halves packed in juice, drained
1/3 cup dry sherry
1 cup assorted chopped mixed dried or fresh fruit (such as apples, golden
raisins, prunes, peaches, apricots, pineapple, raisins and cranberries)
1/4 cup water
1/2 teaspoon fresh minced ginger or 1/4 teaspoon ground ginger
1/2 teaspoon grated orange peel
1/4 cup all-fruit apricot preserves
1 cup fat-free (skim) milk
1/2 vanilla bean*
1 egg yolk
3 packages artificial sweetener or equivalent of 2 tablespoons of sugar
2-1/2 teaspoons cornstarch

*1-1/2 teaspoons vanilla extract can be substituted for vanilla bean. Stir
into cooked custard before serving.




1. Combine peaches and sherry in medium saucepan. Simmer, covered, over low
heat for 8 to 15 minutes, stirring often, until peaches are tender. (Cooking
time will vary based on ripeness of fruit.) Remove peaches from sherry; cool
to room temperature.
2. Combine dried fruit, water, ginger and orange peel in medium microwavable
bowl. Cover; microwave at HIGH for 2 to 3 minutes or until fruit is soft.
Stir in preserves; cool to room temperature.
3. Pour milk into small saucepan. Cut vanilla bean in half lengthwise;
scrape seeds into saucepan. Add bean halves to saucepan. Heat over medium
heat just until milk begins to boil; remove from heat. Remove bean halves
from milk; discard.
4. Combine egg yolk, artificial sweetener and cornstarch in medium bowl.
Beat mixture with wire whisk until thick and lemon colored. Continue
whisking mixture while very slowly pouring in hot milk mixture.
5. Slowly pour egg mixture back into saucepan. Cook over medium-low heat,
stirring constantly until mixture thickens and coats metal spoon. Do not
boil. Remove from heat.
6. Divide peach halves and fruit mixture among 4 plates. Top each serving
with 2 tablespoons of custard sauce.

Gosh, Gigi, you just listed so much great fruit - what more ideas do
you need? Blood oranges if you see them (I think they're still in
season) or other interesting citrus. Don't forget to put fresh mint
sprigs on the platter for garnish.

A long time ago the SF Chronicle did an article on using citrus for
salads in winter instead of pallid tomatoes. They gave loose guidelines
for all manner of citrus salads - you could layer blood orange,
grapefruit and regular orange slices with red onion, sprinkle with
black olives and olive oil; citrus is also nice in a Mediterranean
salad mix with celery, sharp greens like watercress, and olives; don't
forget garlic for the vinaigrette dressing, because garlic and citrus
marry well. Oh yeah - fennel! Fennel sliced fine is lovely with
oranges, alone or with black olives or garlic or onion.

I adore this sort of salad but many regular American folks find it
strange. They don't like the celery, the fennel or the olives, or they
don't get citrus used with more savory ingredients like garlic and
onion.

Leila

"Gigi" <itchyfeet(no > wrote in
ink.net:

> I've been asked to bring some kind of fruit for a potluck brunch. I
> know I can make the usual fruit platter or a fruit salad but I was
> wondering if anyone had something unique and maybe a little different
> instead of the standard offerings. I live in Southern California so
> have a wide range of fresh fruits right now to choose from. Local
> strawberries are being picked and my tangerine tree is loaded with
> ripe fruit. besides these two fruits I'm close to Little Saigon and
> because of Chinese New Year the markets there are full of unusual
> fruits such as Chimayo and Rambutan. Any input would sure be
> appreciated. Gigi


Gigi,

A fruit pizza!!!

Here's one starter recipe: http://pie.allrecipes.com/AZ/FruitPizza.asp

One we had (from a client) was beautiful with each fruit neatly arranged in
concentric circles with larger to smaller fruits from the outside in. It
looked like a circular rainbow! It was about a 2-ft. diamater pizza, IIRC.

You can probably order one from a bakery in a pinch.

Haven't had the pleasure of eating OR seeing one of those again.

Andy

--
"Ladies and gentlemen, The Beatles!"
- Ed Sullivan (1964)

Gigi wrote:
>I've been asked to bring some kind of fruit for a potluck brunch.

San Francisco has the most kinds of fruits.

Gregory Morrow wrote:
> Sheldon wrote:
>
> > Gigi (no spam) wrote:
> > > I've been asked to bring some kind of fruit for a potluck brunch.
I
> > know I can
> > > make the usual fruit platter or a fruit salad but I was wondering
if
> > anyone had
> > > something unique and maybe a little different instead of the
standard
> > offerings.
> > > I live in Southern California so have a wide range of fresh
fruits
> > right now to
> > > choose from. Local strawberries are being picked and my
tangerine
> > tree is
> > > loaded with ripe fruit. besides these two fruits I'm close to
Little
> > Saigon and
> > > because of Chinese New Year the markets there are full of unusual
> > fruits such as
> > > Chimayo and Rambutan. Any input would sure be appreciated.
> >
>
> > Um, I've always been a sucker for melons.
>
>
> Happy Valentine's Day, Sheldon:
>
> http://sweet-cherries.com/kitten/1.jpg

Yummy Persian beauties.

Sheldon wrote:

> Gregory Morrow wrote:
> > Sheldon wrote:
> >
> > > Gigi (no spam) wrote:
> > > > I've been asked to bring some kind of fruit for a potluck brunch.
> I
> > > know I can
> > > > make the usual fruit platter or a fruit salad but I was wondering
> if
> > > anyone had
> > > > something unique and maybe a little different instead of the
> standard
> > > offerings.
> > > > I live in Southern California so have a wide range of fresh
> fruits
> > > right now to
> > > > choose from. Local strawberries are being picked and my
> tangerine
> > > tree is
> > > > loaded with ripe fruit. besides these two fruits I'm close to
> Little
> > > Saigon and
> > > > because of Chinese New Year the markets there are full of unusual
> > > fruits such as
> > > > Chimayo and Rambutan. Any input would sure be appreciated.
> > >
> >
> > > Um, I've always been a sucker for melons.
> >
> >
> > Happy Valentine's Day, Sheldon:
> >
> > http://sweet-cherries.com/kitten/1.jpg
>
> Yummy Persian beauties.


The pic is of Kitten Natavidad, who was one of the buxom beauties in film
maker Russ Meyer's stable back in the 60's - 70's...I met her once at some
autograph convention. She is very sweet and the nicest person, with a
wonderful sense of humor about herself. And she still looks nice, too...

--
Best
Greg

"Dimitri" > wrote in message
m...
>
> "Gigi" <itchyfeet(no > wrote in message
> ink.net...
>> I've been asked to bring some kind of fruit for a potluck brunch. I know I
>> can make the usual fruit platter or a fruit salad but I was wondering if
>> anyone had something unique and maybe a little different instead of the
>> standard offerings. I live in Southern California so have a wide range of
>> fresh fruits right now to choose from. Local strawberries are being picked
>> and my tangerine tree is loaded with ripe fruit. besides these two fruits
>> I'm close to Little Saigon and because of Chinese New Year the markets there
>> are full of unusual fruits such as Chimayo and Rambutan. Any input would sure
>> be appreciated.
>> Gigi
>
> I have always loved poached pears in port as well as peaches in sherry.
>
> Here's a recipe that can be modified for a bunch quite easily
>
> Dimitri
>
>
> Sherry-Poached Peaches with Gingered Fruit and Custard Sauce
> Makes 4 servings
Recipe Snipped

Thanks, Dimitri. You can always be counted on to come with wonderful ideas and
recipes. I'm definitely saving the the Peach recipe but I'm not sure that I'm
good enough to figure out how to make it for a buffet table for 16 people.
Gigi

"Andy" > wrote in message
6...
> "Gigi" <itchyfeet(no > wrote in
> ink.net:
>
>> I've been asked to bring some kind of fruit for a potluck brunch. I
>> know I can make the usual fruit platter or a fruit salad but I was
>> wondering if anyone had something unique and maybe a little different
>> instead of the standard offerings. I live in Southern California so
>> have a wide range of fresh fruits right now to choose from. Local
>> strawberries are being picked and my tangerine tree is loaded with
>> ripe fruit. besides these two fruits I'm close to Little Saigon and
>> because of Chinese New Year the markets there are full of unusual
>> fruits such as Chimayo and Rambutan. Any input would sure be
>> appreciated. Gigi
>
>
> Gigi,
>
> A fruit pizza!!!
>
> Here's one starter recipe: http://pie.allrecipes.com/AZ/FruitPizza.asp
>
> One we had (from a client) was beautiful with each fruit neatly arranged in
> concentric circles with larger to smaller fruits from the outside in. It
> looked like a circular rainbow! It was about a 2-ft. diamater pizza, IIRC.
>
> You can probably order one from a bakery in a pinch.
>
> Haven't had the pleasure of eating OR seeing one of those again.
>
> Andy
>
> --
> "Ladies and gentlemen, The Beatles!"
> - Ed Sullivan (1964)

Hey Andy, what a good idea! I wonder if I can figure out how to make a fruit
pizza myself.
Gigi

"Gigi" <itchyfeet(no > wrote in message
ink.net...
>
> "Dimitri" > wrote in message
> m...
> >
> > "Gigi" <itchyfeet(no > wrote in message
> > ink.net...
> >> I've been asked to bring some kind of fruit for a potluck brunch. I
know I
> >> can make the usual fruit platter or a fruit salad but I was wondering
if
> >> anyone had something unique and maybe a little different instead of the
> >> standard offerings. I live in Southern California so have a wide range
of
> >> fresh fruits right now to choose from. Local strawberries are being
picked
> >> and my tangerine tree is loaded with ripe fruit. besides these two
fruits
> >> I'm close to Little Saigon and because of Chinese New Year the markets
there
> >> are full of unusual fruits such as Chimayo and Rambutan. Any input
would sure
> >> be appreciated.
> >> Gigi
> >
> > I have always loved poached pears in port as well as peaches in sherry.
> >
> > Here's a recipe that can be modified for a bunch quite easily
> >
> > Dimitri
> >
> >
> > Sherry-Poached Peaches with Gingered Fruit and Custard Sauce
> > Makes 4 servings
> Recipe Snipped
>
> Thanks, Dimitri. You can always be counted on to come with wonderful
ideas and
> recipes. I'm definitely saving the the Peach recipe but I'm not sure that
I'm
> good enough to figure out how to make it for a buffet table for 16 people.
> Gigi


Thanks, They're using 4 peaches for 4 people - Probably too much especially
if this is a pot luck. You'll probably have more food than you need,

I would go with 1/2 peach per person - and then serve the 1/2 sections a
large platter or tray with all the other fruits tastefully scattered - The
sauce can be a last minute dressing or on the side.

Oh yes - you could also serve the peaches in dessert cups or molded baked
fiillo cups

Dimitri