Make It! The Beautiful Apple Platter
When I throw a brunch party, I always end up looking for an extra side dish that takes little time and space to prepare and won’t add a lot of items to my shopping list. At least in the fall and winter, I often settle on a big platter of quartered apples or pears. Easy, inexpensive, and pleasing to both light and heavy eaters, that platter of apples or pears never has a single piece of fruit remaining by the end of my brunches.
Simple as this “dish” may seem, there’s one trick to ensuring that the apple platter is a success: defeating the fruit’s propensity to brown when left out in open air.
To win against oxygen’s unappealing browning effect, simply pour some orange juice into a shallow bowl and dip each apple quarter into the juice on its way to the serving platter, coating all exposed sides. If you don’t keep a bottle of OJ in the house, pick up a few oranges and squeeze them for juice. (Sure, your apples will have a slight orange flavor, but apples and oranges taste pretty great together.)
Then simply let your platter of fruit out on the table without fear-your apples will stay bright and fresh for the duration of your party.