I love Christmas!
The decorations, food, shopping, gift giving, time with family and friends. I love everything about it.
Since having kids, Christmas is even more fun, and I now relish the chance to create traditions and memories with my own family. One tradition I’ve started over the past couple of years, is making an edible fruit centerpiece for the Christmas table. In the past I’ve decorated it in the shape of a tree, but this year I decided to give something new a try and chose a wreath. The effect is truly stunning. Bonus points: It serves two purposes as both a gorgeous centerpiece and a healthy dessert.
The kids will also love to get involved with decorating, and it’s a great way to encourage them to eat beautiful fresh fruit.
- 1x foam wreath shape
- 2 pints strawberries
- 3 pounds green grapes
- 1/2 pint blueberries
- 15-20 cherries
- Artificial holly (optional: you can use it to fill any gaps in your wreath after construction)
You can use other fruit combinations if you prefer, but make sure to choose fruit that holds together and won’t discolor if cut. I’ve used watermelon cut with mini shape cutters before and both worked well. Apple, pear, stone fruits and oranges don’t work well, so avoid them.
Step 1: Rinse and thoroughly dry all fruit.
Step 2: Insert tooth picks randomly around the wreath. Leave around 1cm sticking up. You don’t need to totally fill the wreath, just aim for 20-30 toothpicks to start with.
Step 3: Starting with the largest fruit (strawberries if you are using them), stick the fruit onto the toothpicks around the wreath.
Step 4: Continue to fill the wreath with the larger fruits (cherries, grapes etc), adding toothpicks as needed.
Step 5: Once you are left with only smaller gaps, fill them with smaller pieces of fruit such as blueberries or small grapes.
Step 6: Continue to add toothpicks and fruit until you are happy with the coverage of the wreath.
Step 7: Refrigerate until ready to serve. Yum!
What are you planning for your Christmas table this year?
More Christmas decorating ideas:
Images: Michelle Thompson-Laing