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Pineapple Rooster Fruit Platter

A stunning, edible fruit centerpiece featuring a rooster carved from fresh pineapple, surrounded by a vibrant, concentric arrangement of mandarin oranges, strawberries, blueberries, and kiwi.
Print Recipe
Prep Time 45 minutes
Total Time 45 minutes
Servings: 8 Servings
Course: Appetizer, Dessert
Cuisine: American, Tropical
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

Rooster Body
  • 1 large Pineapple Ripe, whole
  • 1 whole Strawberry For beak and comb
  • 2 whole Blueberries For the eyes
Fruit Base
  • 4 Mandarin Oranges Peeled and segmented
  • 2 cups Strawberries Washed, hulled, and sliced in half
  • 1 cup Blueberries Washed and dried
  • 1 whole Kiwi Peeled and sliced into half-moons (or 1 cup honeydew)

Equipment

  • Chef's knife
  • Paring knife
  • Toothpicks
  • Large Platter or Bowl

Method
 

  1. Cut the top and bottom off the pineapple. Stand it upright and slice away the outer skin.
  2. Cut a thick vertical slice (1/3 of the pineapple) for the body and head. Carve the top into a rounded head shape.
  3. Take the remaining 2/3 of the pineapple, remove the core, and thinly slice into crescent 'feathers'.
  4. Using toothpicks, fan out and attach the pineapple slices to the back of the body to form the tail.
  5. Carve a small wedge and a zig-zag piece from the reserved strawberry. Attach to the head with toothpicks for the beak and comb. Press in two blueberries for eyes.
  6. Place the rooster in the center of a platter. Surround the base with a ring of kiwi slices.
  7. Create a ring of sliced strawberries, followed by a ring of blueberries.
  8. Finish the outer edge with a fan of mandarin orange segments. Chill before serving.

Notes

Always count the toothpicks used during construction and ensure they are all removed before consuming the pineapple base.