“Champagne Spray” Appetizer
“Champagne Spray” is a cluster of fruit canapes on toothpicks, stuck into a cut pineapple base so the picks fan out like the foamy instant a bottle is uncorked. Fresh squares of pineapple, apple, and pear stay pale and crisp, while the pineapple itself doubles as both a stand and an edible centerpiece.
The lemon juice isn’t only for aroma: its acidity slows the browning of the cut apple and pear, so you can assemble the canapes a little ahead without the fruit going dull. With no salty or fatty components, the dish slides easily into dessert territory.
To keep it looking sharp
- Use a ripe but firm pineapple — an overripe one falls apart and won’t hold the picks.
- Add grapes, kiwi, or strawberries for contrast; skip watery watermelon and melon, which weep.
- For a grown-up version, spritz the fruit with a spoonful of liqueur or let it sit a few minutes in champagne.
Assemble shortly before serving — even with lemon, the cut surfaces lose their fresh look after a few hours. On the side you can offer whipped cream or melted chocolate for dipping.
Part of European cuisine — 100 more recipes in the section.
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Ingredients
Instructions
The amounts are up to your taste. Cut the apple, pear, and pineapple into squares and spritz them right away with lemon juice so the fruit does not darken.
Thread the cut fruit onto toothpicks.
The base for the canapes is the bottom part of the pineapple. Stick the finished canapes into it, mimicking a spray of champagne.
Serve on a festive table with champagne. If you do not drink alcohol, you can serve the appetizer as a dessert.
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