Florida Fruit Plate


1 avocado
1/2 bunch radishes
1 apple
1 pear
1 ripe peach
1 small punnet of strawberries - about 4 oz (110 g)
1 bunch white seedless grapes
1 small carton soured cream - or low fat plain yoghurt
1 small carton cottage cheese
salt and pepper
lemon juice
2 sprigs mint


1. Peel the avocado by drawing a line through the skin at half-inch (1 cm) intervals with a sharp knife and you will find the ribbons of skin peel off very easily.

2. Split the avocado in half, take the stone out, and put each peeled side down on a chopping board. Cut through it lengthways in half-inch (1 cm) slices but do not cut through at the butt end.

3. Put the avocado on the serving plate, press down gently on it with the heel of your hand and it will slide into a fan. (Sprinkle the avocado with a little lemon juice to stop it turning brown.

4. Do the same to all the cut and peeled fruits as you prepare them.)

5. Wash and core the apple and pear, and slice into neat shapes.

6. Slice radishes into neat shapes. Halve the peach, take the stone out and slice. Arrange the fruit and vegetables around the avocado halves on a plate.

7. Decorate with the grapes and the sprigs of mint. Mix together the cottage cheese and the soured cream or plain yoghurt, and season generously.

8. Spoon it either over the avocado as a dressing, or in decorative blobs around the plate, and put the strawberries on top of the decorative blobs.

It looks wonderful, is quite delicious and, if you use yoghurt rather than cream, and are seriously dieting, this will only do you good!

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