Bountiful Fruits, Part 2

Hi there everybody!  It's Tablescape Thursday and it's fresh and fruity at Tablescaping Escapades today.

A couple of weeks ago, Bountiful Fruits, Part 1 was out on the deck.  Today, Bountiful Fruits, Part 2 is indoors.  Come on in the kitchen.

In part 1, I used a smaller basket outside.  Normally, I use this basket in the kitchen.  I put books in the bottom because it sure would take a lot of fruit to fill this basket, LOL.  There are a mixture of faux and real fruit.

Ooh, Sunflowers.  Autumn is coming, but for now let's enjoy the last sweet fruits of Summer.

The four side chairs include the cabbage plates in the layers.  I need four more of those cute little cabbage plates. 

For now, I used two green flower placemats at the host and hostess seats. Instead of putting the black placemats beneath the dinner plates, I placed it under the rattan charger.

Last fruits of Summer....

I must say, this fruit salad is delish.  I adapted the Ina Garten's (Barefoot Contessa from Food Network) Fruit Salad with Limoncello to use the ingredients in my fridge and pantry.  My recipe is below for Foodie Friday with the talented hostess Michael Lee West at Designs by Gollum.

Here's the pitcher, loaded with fresh fruit and berry punch.

And to think, I almost left this pitcher at the antique mall.  Can you see the fruit impressions on the glass?

I think this grape decanter is so fanciful.  Usually, I fill this decanter with Welch's Grape Juice.  I discovered a new purple juice and I love it!  Today, this grape decanter is loaded with blueberries and Blueberry Pomegranate Juice from Ocean Spray.

I bought a new gadget on one of my recent Tablescaping Escapades ~ a pineapple slicer from Williams Sonoma.  A few weeks ago at my father-in-love's church's Summer Fest, one of the vendors served Pina Colada smoothies.  I think he made his with a non-alcoholic mixer.  For mine, I used ice cream and coconut cream.  My girls loved it, but Mr Wonderful isn't crazy about pineapples and coconut.  My mother-in-love and I enjoyed the spiked version.

In Bountiful Fruits, Part 1, I mentioned that I do not have any red plates - I know, shocking.  This time instead of the bamboo flatware, I used red flatware ~ extra pop of color.

Fruit is all over the kitchen.  Years ago for our housewarming party, my dear brother and sister-in-love gave us this cute fruit top cookie jar.

The pots and pans, I bought those for my apartment when I was still living the single life.  I keep them on top of my cabinets all the time.  I've been thinking about a change.  Do you have ideas of what I could put there besides vases and plates?

This treasure is a hand carved fruit stand that I acquired at one of the nation's largest craft shows.

See, it's an apple.

Lynns Stoneware China:  Venture

Rattan Charger and Basket:  Pottery Barn

Green and Black Placemats:  HomeGoods

Cambridge Jubilee Red Flatware:  Bed Bath and Beyond

Faux Fruit:  Hobby Lobby and Michael's

Fruit Splash Votive Holders:  Partylite

Grape Decanter:  From my decanter collection.

Fruitful Pitcher:  Antique Mall

Cabbage Plates:  TJ Maxx

Napkins:  Horchow

Napkin Rings:  Old Time Pottery

Here are the recipes.

Fruit Salad with Yogurt Topping


1 ounce of sour cream

6 ounces of vanilla yogurt

1/3 cup lemon curd (I used Sticky Fingers Bakeries)

1 tablespoon honey

1/4 teaspoon pure vanilla (I keep the real thing from Mexico in my pantry.)

2 cups sliced strawberries (1 pint)

1 cup raspberries (1/2 pint)

1 cup blueberries (1/2 pint)

1 cup of nectarines (about 1 large nectarine)

2 tablespoons sugar

The juice of a lemon

Directions

For the lemon yogurt topping, whisk together in a bowl: sour cream, yogurt, lemon curd, honey, and vanilla. Then, set aside at room temperature.

For the fruit salad, gently toss together: strawberries, raspberries, blueberries, nectarines, sugar, and fresh lemon juice. Let this fruit mixture stand at room temperature for 5 minutes.

Serve fruit in a cute dessert dish (or cup in this case) with a dollop of lemon yogurt on top.
This recipe is from Coco Goya for Pina Colada Smoothies.

Makes 3 cups

4 oz Coco Goya Cream of Coconut Creama De Coco (Instead of coconut cream, you could use coconut milk.)

1 cup of pineapple juice (or rum for libation or a split between juice and rum)

6 scoops of vanilla ice cream or vanilla yogurt (I used Edy's vanilla ice cream.)

Since I used a fresh pineapple as a glass for the smoothie, I froze the fresh pineapple  (cut into chunks) and added them to the blender with the rest of the ingredients.  You may also freeze the pineapple casing after you remove its fruit.  I also recommend using cold pineapple juice and coconut cream/milk to ensure the smoothie is cold, but don't freeze the coconut cream/milk.

Hey, be sure and stop by Susan's at Between Naps on the Porch for Tablescape Thursday and Designs by Gollum for Foodie Friday.

All the Best,

Requi