INGREDIENTS
- 160g raspberries
- 150g black grapes
- 200g red grapes
- 180g green grapes
- 75g physalis
- 80g strawberries
- 45g blackcurrants
- 45g blackberries
- 115g cherries
- 40g redcurrants
- 45g blueberries
- FOR THE FRUIT DIP
- 330ml double cream
- 250ml mascarpone cheese
- 2 tbsp icing sugar
- 4 cherries, stoned
- 4 blackberries
- 4 raspberries
- 4 strawberries
- 4 blueberries
METHOD
1 Place the raspberries in two rows around the edge of half the board. You could use them in different ways to add interest, such as alternating the direction they face.
2 Halve the black grapes and arrange them on the opposite side of the board, so they almost meet the raspberries at the edges. Fill in any gaps between the raspberries and black grapes with some of the other grapes and physalis, so that you have a full outer circle of fruit.
3 Slice the strawberries into quarters and place them on your board inside the semicircle of raspberries. Place the blackcurrants on your board inside the semicircle of black grapes, then fill the rest of that row with the blackberries.
4 Add a row of cherries next to the strawberries and fill any gaps with the redcurrants. Place the blueberries next to the blackberries and you should be left with a small gap between the two sides.
5 Fill this space with the remaining red grapes, then the green grapes and physalis, overlapping the colours to create interest and contrast.
6 To make the fruit dip, combine all the ingredients in a food processor or blender. Decant the dip into a ramekin or small bowl and serve alongside your board.
Recipe by Laura Billington, Inspired Grazing