FRUIT PLATTER A BERRY GOOD IDEA For many, the arrival of warm weather means a long-awaited supply of fresh - and varied - fruit. And whether you decide to pick your own or buy from a favorite roadside vendor, serving fruit with any meal is, well, a berry good idea. Not only do fruits make a colorful and flavorful accompaniment to breakfast, lunch or dinner, they make a refreshing and healthy snack in the middle of a hot day or under a welcoming shady tree on an outing with family or friends. HELPFUL HINTS Storing berries: After selecting healthy-looking berries - you'll want to avoid bruised or moldy fruit of any kind - refrigerate them in a single layer, loosely covered. To freeze, arrange washed berries in a single layer on a baking sheet and place in freezer until solid. Transfer them to a plastic freezer bag or container, leaving half-an-inch at the top. Return to freezer. Preparing a platter: You'll want at least three types of fruit for an attractive platter.
- Beat all ingredients together, adding more orange juice if needed to thin sauce. Makes 2 cups.
- Fruit Dip: 1 cup plain yogurt 3 tbsp. icing sugar 1/2 tsp. grated lemon peel Stir ingredients together. Makes 1 cup.
- Caramel Fruit Dip: 1 cup sour cream 1 tbsp. brown sugar 1 tbsp. Kahlua Combine all ingredients. Add more brown sugar if you want to omit Kahlua. Makes1 cup.
- Chocolate-dipped Fruit: 2/3 cup semisweet chocolate chips 1 tbsp. parowax (cut into bits to measure) Heat chocolate chips and wax in top of double boiler or pan over hot water. Stir until smooth and remove from heat. Return mixture to heat as chocolate cools.Dip fruit (strawberries, Mandarin orange slices, pineapple chunks, clusters ofseedless grapes) into mixture, covering about 2/3 of each piece. Place onundipped end to cool or lay on a piece of waxed paper. Chill until about onehour before ready to serve, when fruit should be placed at room temperature. HINT: The drier the fruit, the better the results.