Fruit And Turkey Platter
|Lemon juice||1 Tablespoon|
|Coarsely chopped nuts||1⁄2 Cup (8 tbs)|
|Cooked turkey slices||6 , chilled|
Twist off the crown and cut off the base.
Slice off strips of rind lengthwise, then remove eyes of fruit by cutting away.
Cut off the hard core of pineapple as you slice the fruit in spears.
Save some of the juice, if possible.
Cover spears; chill.
Just before serving, thoroughly rinse the whole strawberries with caps attached by swirling through cold water.
Drain the berries well.
Rinse the avocados.
Cut each fruit lengthwise and twist gently to separate the halves and lift out the seed.
Brush the cut surfaces with the reserved pineapple juice or lemon juice to keep the fruit from darkening.
Before serving, fill each half with 1 tablespoon of the chutney.
Peel bananas and cut in 1 1/2 inch chunks.
Brush the chunks with the pineapple juice or lemon juice to prevent darkening.
Roll the chunks lightly in the coarsely chopped nuts.
Just before serving time arrange the fresh fruit on a lettuce lined serving platter; add the turkey slices.