A trio of fruit platters I did. I’m trying to learn better presentation skills.
Any criticism or suggestions are welcome! I'm trying to learn how to be faster on platters and charcuterie boards while still producing a nice presentation.
by LaughRune
37 Comments
22taylor22
That melon is a little butchered.
moranya1
Did it sell for $700?
TWFM
All of them look very good — but that cantaloupe looks like you cut it with a dull butter knife.
Interesting_Fruit13
Cleaner cuts and as uniformed as you can cut the fruit would be much better! I would suggest making sure the entire plate is full with no empty spots.
maryfamilyresearch
On the third plate, the presentation of the green and orange melons could be improved significantly. The orange melon covers up the green. Makes it look like a drunk and high dishie threw it together with 30 seconds to go.
Instead of melon slices, consider cutting cubes or using a melon baller. This way guests can use a spoon to scoop up melon and berries from the platter into their bowls.
Ditto for the mango or peach on the first platter, use cubes.
Another tidy way to present melon slices is to keep the rind on. Cut quarters or 8ths, cut slices with rind and present the quarters. The rind gives guests something to grab with their fingers after using a fork to get the melon on their plate.
I would add vanilla pudding sauce and chocolate pudding sauce in a ramekin or jug to the whole ensemble, if you don’t have an ice cream bar on the side.
sasquatch6ft40
I like #2. #3 would also be nice, just needs cleaner cuts.
Edit: for #3, swap the top halves of the red & black berries to give it a helix structure.
Proper-Ground2828
I mean no disrespect. The first looks like how I’d arrange a fruit plate drunk at home. The second looks like it’s from the 60s and the third looks like it’s from the 80s. Not terrible yet a lot of room for improvement.
Cultural_Physics5866
Looks incredible and tasty
wompical
For the melons – In my opinion it would be better to leave the skin on and quarter them instead of half them like you have here.
Also do them a little bit thicker. For the cantaloupes when you’re getting the seeds out keep a mind on presentation. try to do a nice smooth deseeding and get all of it so the final product looks good.
For the pineapple not really sure what you have done but again here is what I would do. Don’t peal. – cut off both ends, half, quarter, remove inner core, then slice into decent sized slices
believetheprocess
You should work on your knife skills first
Numerous_Painting296
You’re on the right track imo.
#1 isn’t thought out enough with just individual piles of stuff #2 is too composed. #3 is imo the correct direction, but just not done well. Your melons for instance. Also, if you’re going to have items mirror themselves on the other side of the plate they better mirror, or else they just kinda look bad.
Like others have said use different cuts for things. Melons, and pineapple are very easy to slice like you have done, but what if you sliced one (nicely), cubed another, and balled the last. Black berries and raspberries obvs look the same other than colour so they kind of have to mirror each other.
To be completely honest though, I think the biggest thing holding you back is your plate. I find that anything on those large round ovals kind of looks bad unless done very well.
Try different plates, research minimalistic/ different styles. Get better/more imaginative w/ your knife, add components that aren’t fruit, and maybe take away some components that are fruit.
Mariuxpunk007
Sharp your knife. That cantaloupe have seen better days
TightDescription2648
Stick a pineapple top in the middle and you nailed it
SoapboxHouse
No disrespect, as I see you put plenty of work into each of dish,however the plating style is outdated. Looks 70′-90’s style. If going for a modern approach, thicker cuts and work towards a cascade. Less sprigs of mint amd more random leaves tucked in between, so if there is someone who enjoys fresh mint, they can grab a leaf without picking it apart. I always add a chilled compote or fresh creme.
GIJoJo65
First and second plates are decently arranged. There’s a clear attempt to make use of like… basic color theory as well as relatively complementary flavor pairings. The second plate doesn’t really appeal to me personally but it’s totally valid/defensible.
The third plate is one I’d be considerably more critical of. Pineapples are buried but, they also are wrecking the symmetry that’s clearly being aimed for.
The first plate appeals to me on several levels because it covers thoroughly and, because it *looks relatively organic* in the sense that there’s… (here comes the art background) “symmetry without geometry” going on there which makes it a lot more *naturalistic.* That naturalism brings to mind words like “bountiful” and “cornucopia” which is *great.* It also has good layering (that coverage) and the berries offer what appears to be decent “verticality” which are both softened enough to avoid looking “gimmicky.” From a purely technical perspective it’s almost certainly the least time intensive.
That brings us to the fruit itself… which looks *horribly mangled.* Work on improving your prep skills with fruit. Despite the positive points of the first platter, the reality is that it’s *also* the one that’s going to tend to “hide” mangled fruit “the best” which *should not* be taken as an excuse not to work on improving your skills in prepping the fruit!
Hope that helps.
Anonemuss42
My chef would call it “too contrived”, aka make it look less human made
MEGLO_
I’m about to head to bed but I want to dm you down photos of platters I’ve done and how we lay out fruit platters where I’m at. I’m falling asleep but I want to share so I’m commenting to remind. Those looked nice though,
kittenshart85
there’s plenty of good criticisms here, so i’m just gonna compliment you on picking my favorite fruits. show me a plate of melons and berries and i morph into a fruitbat.
PureBee4900
That’s not bad! Is definitely giving vintage platters as some others have said, and I think that’s because it’s too organized. I’ll send a photo in DMs if I can, since I can’t comment pics, but I like to have a more organic arrangement. Usually I do watermelon slices (rind on) shingles diagonally down the center. On either side I’ll do fans of other sliced melons/ pineapple (trimmed and peeled) in semi-random groups. Then I fill gaps with clusters of berries. Go for ‘plenty’, think heaps of fruit.
FunkmasterJ
fit things better onto the plate or use less.
you need to start being creative with garnishes.
Flooping_Pigs
easy money right there, put some of this shit on an incline and charge for it
creepingdeath22_
Cut the melon with more delicacy, I feel as if there are better methods for the pineapple as well they look like a pile of rocks
thedobermanmom
Def not the worst. I’d be happy if my bf made this for me.
Depends on the scenario ? Loo
aztecelephant
This could feed a toddler for one whole afternoon
They look fabulous nice work!!!
DubNation09
The last one looks like a bird spitting up blood over a sunrise…
mop_man27
Saving the pineapple top for garnish adds height. Pro tip: spray the fronds with nonstick spray and polish with a towel to get rid of the ashy/waxy look
IAmOgdensHammer
Man that is an incredible 420$ fruit platter for all 69 guests
Time-Scene7603
I love the first platter.
The second one is kind of busy.
Third, yeah, a more gentle hand with the melon.
Better knives maybe?
No, not cubes. Yaaawwwwwn.
Fr0z3nHart
I like 1 and 2. 3 is a no go for me.
yourcool
I think they look super awesome!
Velotin
im not not a chef but 1st one is best for me… i absolutely hate when fruits touch each other
like i want blueberry not berry with a side of strawberry juice
ChefArtorias
They all have a really beautiful color scheme. Pretty impressively so with just fruit imo.
Aim for more consistent sizes and shapes across the board. Can’t control those in berries so you’re going to have to match them with the other fruits. You’ll be making more cuts but it will be worth it because the crescent type shapes you are going for are very hard to make look good.
Great work really. The 2nd pic especially pretty.
Zir_Ipol
Get a book on photography composition, that helped me a lot with my early plating. Also stuff in odd numbers, height, golden ratio, chaotic placement, use of empty space, and learning what colors make other colors pop. Here is a plate I just did that does that kind of stuff.
Fruit platters are so easy, start with your biggest fruit on the bottom, just sprinkle it on there. It should look like a mosaic. Then keep going with each fruit, do it in layers, alternate colors each time, until you run out of fruit. Save blueberries for last!
WallStLegends
Im no chef but my first impression was that they look great
37 Comments
That melon is a little butchered.
Did it sell for $700?
All of them look very good — but that cantaloupe looks like you cut it with a dull butter knife.
Cleaner cuts and as uniformed as you can cut the fruit would be much better! I would suggest making sure the entire plate is full with no empty spots.
On the third plate, the presentation of the green and orange melons could be improved significantly. The orange melon covers up the green. Makes it look like a drunk and high dishie threw it together with 30 seconds to go.
Instead of melon slices, consider cutting cubes or using a melon baller. This way guests can use a spoon to scoop up melon and berries from the platter into their bowls.
Ditto for the mango or peach on the first platter, use cubes.
Another tidy way to present melon slices is to keep the rind on. Cut quarters or 8ths, cut slices with rind and present the quarters. The rind gives guests something to grab with their fingers after using a fork to get the melon on their plate.
I would add vanilla pudding sauce and chocolate pudding sauce in a ramekin or jug to the whole ensemble, if you don’t have an ice cream bar on the side.
I like #2. #3 would also be nice, just needs cleaner cuts.
Edit: for #3, swap the top halves of the red & black berries to give it a helix structure.
I mean no disrespect. The first looks like how I’d arrange a fruit plate drunk at home. The second looks like it’s from the 60s and the third looks like it’s from the 80s.
Not terrible yet a lot of room for improvement.
Looks incredible and tasty
For the melons – In my opinion it would be better to leave the skin on and quarter them instead of half them like you have here.
Also do them a little bit thicker. For the cantaloupes when you’re getting the seeds out keep a mind on presentation. try to do a nice smooth deseeding and get all of it so the final product looks good.
For the pineapple not really sure what you have done but again here is what I would do. Don’t peal. – cut off both ends, half, quarter, remove inner core, then slice into decent sized slices
You should work on your knife skills first
You’re on the right track imo.
#1 isn’t thought out enough with just individual piles of stuff
#2 is too composed.
#3 is imo the correct direction, but just not done well. Your melons for instance. Also, if you’re going to have items mirror themselves on the other side of the plate they better mirror, or else they just kinda look bad.
Like others have said use different cuts for things. Melons, and pineapple are very easy to slice like you have done, but what if you sliced one (nicely), cubed another, and balled the last. Black berries and raspberries obvs look the same other than colour so they kind of have to mirror each other.
To be completely honest though, I think the biggest thing holding you back is your plate. I find that anything on those large round ovals kind of looks bad unless done very well.
Try different plates, research minimalistic/ different styles. Get better/more imaginative w/ your knife, add components that aren’t fruit, and maybe take away some components that are fruit.
Sharp your knife. That cantaloupe have seen better days
Stick a pineapple top in the middle and you nailed it
No disrespect, as I see you put plenty of work into each of dish,however the plating style is outdated. Looks 70′-90’s style. If going for a modern approach, thicker cuts and work towards a cascade. Less sprigs of mint amd more random leaves tucked in between, so if there is someone who enjoys fresh mint, they can grab a leaf without picking it apart. I always add a chilled compote or fresh creme.
First and second plates are decently arranged. There’s a clear attempt to make use of like… basic color theory as well as relatively complementary flavor pairings. The second plate doesn’t really appeal to me personally but it’s totally valid/defensible.
The third plate is one I’d be considerably more critical of. Pineapples are buried but, they also are wrecking the symmetry that’s clearly being aimed for.
The first plate appeals to me on several levels because it covers thoroughly and, because it *looks relatively organic* in the sense that there’s… (here comes the art background) “symmetry without geometry” going on there which makes it a lot more *naturalistic.* That naturalism brings to mind words like “bountiful” and “cornucopia” which is *great.* It also has good layering (that coverage) and the berries offer what appears to be decent “verticality” which are both softened enough to avoid looking “gimmicky.” From a purely technical perspective it’s almost certainly the least time intensive.
That brings us to the fruit itself… which looks *horribly mangled.* Work on improving your prep skills with fruit. Despite the positive points of the first platter, the reality is that it’s *also* the one that’s going to tend to “hide” mangled fruit “the best” which *should not* be taken as an excuse not to work on improving your skills in prepping the fruit!
Hope that helps.
My chef would call it “too contrived”, aka make it look less human made
I’m about to head to bed but I want to dm you down photos of platters I’ve done and how we lay out fruit platters where I’m at. I’m falling asleep but I want to share so I’m commenting to remind. Those looked nice though,
there’s plenty of good criticisms here, so i’m just gonna compliment you on picking my favorite fruits. show me a plate of melons and berries and i morph into a fruitbat.
That’s not bad! Is definitely giving vintage platters as some others have said, and I think that’s because it’s too organized. I’ll send a photo in DMs if I can, since I can’t comment pics, but I like to have a more organic arrangement. Usually I do watermelon slices (rind on) shingles diagonally down the center. On either side I’ll do fans of other sliced melons/ pineapple (trimmed and peeled) in semi-random groups. Then I fill gaps with clusters of berries. Go for ‘plenty’, think heaps of fruit.
fit things better onto the plate or use less.
you need to start being creative with garnishes.
easy money right there, put some of this shit on an incline and charge for it
Cut the melon with more delicacy, I feel as if there are better methods for the pineapple as well they look like a pile of rocks
Def not the worst.
I’d be happy if my bf made this for me.
Depends on the scenario ? Loo
This could feed a toddler for one whole afternoon
They look fabulous nice work!!!
The last one looks like a bird spitting up blood over a sunrise…
Saving the pineapple top for garnish adds height. Pro tip: spray the fronds with nonstick spray and polish with a towel to get rid of the ashy/waxy look
Man that is an incredible 420$ fruit platter for all 69 guests
I love the first platter.
The second one is kind of busy.
Third, yeah, a more gentle hand with the melon.
Better knives maybe?
No, not cubes. Yaaawwwwwn.
I like 1 and 2. 3 is a no go for me.
I think they look super awesome!
im not not a chef but 1st one is best for me… i absolutely hate when fruits touch each other
like i want blueberry not berry with a side of strawberry juice
They all have a really beautiful color scheme. Pretty impressively so with just fruit imo.
Aim for more consistent sizes and shapes across the board. Can’t control those in berries so you’re going to have to match them with the other fruits. You’ll be making more cuts but it will be worth it because the crescent type shapes you are going for are very hard to make look good.
Great work really. The 2nd pic especially pretty.
Get a book on photography composition, that helped me a lot with my early plating. Also stuff in odd numbers, height, golden ratio, chaotic placement, use of empty space, and learning what colors make other colors pop. Here is a plate I just did that does that kind of stuff.
https://postimg.cc/mPYMsxTj
Nr 2 is very nice
worth probs 700 imo
Fruit platters are so easy, start with your biggest fruit on the bottom, just sprinkle it on there. It should look like a mosaic. Then keep going with each fruit, do it in layers, alternate colors each time, until you run out of fruit. Save blueberries for last!
Im no chef but my first impression was that they look great