Fruit slices for the holiday table - amazing photo ideas

How to calculate dishes for a banquet menu and achieve the ideal balance between appetizers, main courses, desserts and drinks? If you order outdoor catering, the manager will go into all the details and create a menu based on the number of guests. Have you decided to organize a banquet yourself, but don’t know how much food and drinks to prepare?

There are standards for the yield of dishes per person depending on the duration of the event:

• 1–2 hours – total yield 200–400 g;
• 2–4 hours – 400–600 g;
• 4–6 hours – 600–1200 g;
• more than 6 hours - over 1200 g.

How much fruit do you need for a wedding?

Fruits play several roles on the wedding table, so to speak).
Firstly, these are vitamin products, which are also very tasty. If there is some dish with high fat content on the table, then fruits perfectly neutralize this fat in the taste sensation and are useful for a state of comfort. For example, a sour green apple will go well with any meat dish. Secondly, fruits have always served and continue to serve as decoration for any table, including a wedding one. And they perfectly “mask” some shortcomings in the table setting, diverting the guests’ attention to themselves).

Thirdly, some exotic fruits can be treated to guests at a wedding. Not every adult, not only hasn’t tried it, but doesn’t even know the names of some fruits. And then he will also remember the wedding for the fact that at it he tried “this and that” for the first time.

How many fruits should be on the wedding table? You don't need too much. It is worth calculating according to the number of guests so as to place one vase or dish of fruit on tables for four to six people . In this vase you can place one large bunch of grapes (or two medium ones), one medium apple, depending on the season - tangerines (one or two each) or persimmons, pears, pineapple and others. Mini bananas can be placed whole (one per guest), and large bananas can be cut into a dish with other fruits. Exotic fruits are added at will, also at the rate of one piece per person or beautifully cut. I would recommend cutting lemons and oranges one at a time for four to six people.

You can place fruit on skewers in the form of a “fruit skewer.” The rate is one “shashlik” per guest.

If the wedding feast is in the summer, then you can serve watermelons and melons. We offer two discounts per guest. And as a rule, this is quite enough.

To save money, you can cut apples very beautifully, but they quickly darken.

Walnut and pine nut kernels, raisins, dried apricots, dates, and so on also look very beautiful on tables. You need very little of them - just pour them beautifully into several saucers or special salad bowls (with partitions).

By the way, you can arrange a separate fruit table, but it seems to me that it is better and more convenient when the fruits are on the tables.

Cold appetizers

There should be a lot of snacks, they should be different.

They are put on the table first, they are on the table until it ends.

List and volume of snacks:

1. Cold cuts include different types of balyk, boiled pork, and sausages. Each guest should receive approximately 40 grams of meat products.
2. From the same calculation, the quantity of fish slices is determined; usually there are several types of fish on the plate.
3. For 30 people, it is enough to cut 1 kg of cheese, preferably two or three varieties with different tastes.
4. Place chopped tomatoes, cucumbers, bell peppers, and herbs on plates at the rate of 100 g per eater.
5. In the cold season, in addition to fresh vegetables, pickled or salted mushrooms and canned vegetables are served.
6. At any celebration, canapés, sandwiches, and sandwiches take a worthy place.

Also popular for banquets are jellied tongue, liver cake, tartlets or baskets with various fillings.

What fruits should be served on the wedding table?

The seasonality of the celebration plays an important role. In the summer months, when the wedding is planned outdoors, the amount of fruits and berries should be greater than usual, as they quench thirst well.

Typically, the summer fruit table consists of the usual set: bananas, apples or pears, tangerines or oranges, grapes. But it is better to diversify the summer menu with seasonal fruits and berries : watermelon, melon, strawberries, raspberries, peaches, nectarines, pineapples. In summer there are many different types of fruits to choose from.

Serving fruit on the wedding table

Fruit serving options

Despite the fact that fruits are not the main dish on the holiday table, in addition to being part of the menu, they can play the role of decoration .

There are many options for how to serve fruits on the table in an original way to amaze guests with table decorations

Fruit slices laid out in the shape of a shape, such as a heart, will look interesting. Making such a decoration is very simple: just cut the fruits into pieces and rings, then place them on a dish, inserting a toothpick into each piece so that it is convenient to take the pieces.

An unusual and also very convenient option, especially for a summer wedding, is a fruit cone . Place chopped and whole fruits and berries on waffle cones, top with whipped cream if desired.

Don't forget about fruit canapes. This method is very convenient and allows you to save space on the wedding table; moreover, this serving of fruits can replace appetizers and dessert.

Strawberry berry towers will look beautiful . For beauty and taste, you can dip each berry in melted milk or white chocolate. This option is especially suitable for a winter wedding; in hot weather the chocolate will begin to melt.

Strawberry towers for a wedding

Refreshing lemonades are a must have for a wedding in hot weather. Unlike packaged juices and soda water, lemonade is a great thirst quencher. You can add pieces of fresh fruit to them, it looks very beautiful and will add a flavorful note to the drink. In addition, you can decorate lemonade glasses with pieces of pineapple or lime.

Of course, the most classic option is a fruit bowl for a wedding. There are different options for how you can arrange the presentation of such a vase: from the simple option of beautifully arranging fruits in peels and bunches of grapes in vases to complex cutting using the carving technique .

Fruits using carving technique

A wedding fruit basket looks similar to a vase, with the only difference being that the assorted fruits are placed in a wicker basket: these can be either whole fruits or shaped compositions of cut pieces. You can order this basket ready-made or make it yourself. The handle of the basket is woven with white and pink ribbons, and the edges are decorated with flowers.

Unusual types of fruit vases

Along with the usual regular geometric shapes of fruit vases, designers have developed the strangest models, suitable for different styles, ages and preferences. Unusual dishes have been invented in the form of an ancient amphora, leaves, animals or a tree with a branch on which fruits hang.

Which fruit vases do you like? Still undecided? Consider existing models in the photo gallery to understand your preference.

Festive table decor made of fruits

Fruits can be used as table decoration. But it is important to consider several nuances:

1. Color spectrum. It is better to select fruits that match the color of the celebration or contrast with it.
2. Appearance. Some fruits look appetizing and beautiful without the peel, some do the opposite. For example, lemons look better cut into slices, while bananas should be left in their peels.
3. It is worth choosing fruits carefully, choosing only high-quality and fresh fruits.

What can be made from fruits and berries:

• decorative garlands;
• fillers for vases, candlesticks;
• candlesticks for tablet candles, for example, made from apples or citrus fruits;
• cards for guests, for example, from the same apples or pomegranates;
• bonbonnieres for summer celebrations - small baskets or whole fruits in an intricate wrapper, this is an original option for gifts for guests;
• floral arrangements – fruits in flowers look fresh and unusual.

Ideas

There are a million ideas for decorations: you can simply lay out the pieces according to color schemes, for example, 5 yellow slices, 3 red and green; lay out color circles, put a kiwi flower in the middle, decorated with raspberries, and around it first a banana circle, then strawberry, then apple, etc. The simplest thing is to play with colors.

It’s more difficult to lay out the little animal, the firebird. At first, you can use either photos from the Internet, or draw what you want to depict yourself.

Small tips:

• with pineapple you can try different figures or make a boat;
• using a banana you can make cute dolphins and palm trees;
• You can make a flower, a swan or a Christmas tree from apples and pears;
• Kiwi will produce cute flowers;
• You can also add a flower from orange and lemon.

The simplest slicing recipe is “snake”. The composition does not play a role here, just remember that the brighter and more contrasting the colors, the juicier and more appetizing the treat looks.

So, take an orange, peel it and remove the white pulp, cut it into slices and place it in the center of the dish, forming a kind of “snake”. Next, take the next ingredient, cut it or simply lay it out next to it if we are talking about grapes, repeating the snake shape of the orange and so on almost to the edges of the dish. Here you can play in two ways, either reduce the length of each subsequent snake, or leave 6 cm from the edges and decorate them with a tangerine flower and cover everything with pomegranate, put an apple swan there, etc.

The main thing is to choose a composition, learn how to cut fruit beautifully, because this also takes time and patience, and everything will work out. Any gray day will sparkle with different colors if you put a fruit plate with a grape-strawberry-orange flower on the table.

Also watch these videos that will help you make a beautiful fruit plate:

How much fruit do you need for a wedding?

At a wedding banquet, guests eat most actively in the first half hour to an hour, when cold appetizers and salads are served, and then, when it’s the turn of the hot dish.

Fruits for a wedding

The role of the main dessert is played by a wedding cake , so you can take a minimum of other desserts and fruits, i.e., the calculation per person will be approximately one piece of each type: one apple, a bunch of grapes, one pear, banana, tangerine, kiwi, and so on , depending on what fruits will be served to the table.

Tea and coffee.

If your budget is limited to a certain amount, immediately include these items when creating your menu. When you leave tea and coffee for payment upon delivery, it is possible that guests start ordering espresso, cappuccino and latte, unobtrusively offered by the staff, and at the end of the evening you receive an additional bill for an unexpectedly large amount.

You can leave hot drinks after the fact, but in this case, discuss with the administrator that all expensive drinks can be offered to guests only after agreement with you.
Feel free to ask the administrator any questions you have when creating a menu.

This will help you avoid unpleasant unforeseen situations during the wedding reception.

Piko.by

The main wedding celebration takes place during a multi-hour feast. Many guests will see the young couple as the bride and groom for the first time at the banquet. But, as they say, you won’t be satisfied with beauty alone, so the wedding menu has a great influence on the success of the entire celebration. What is important for guests, first of all, is not competitions and musical accompaniment, but the decoration of the wedding hall and properly selected dishes.

According to primordial Slavic traditions, during a feast, the tables should be “crowded” with a variety of dishes, and every guest should be well-fed. Let's talk about how to create a wedding menu without any shortcomings.

Calculation of hot dishes

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When calculating the number of hot dishes at a banquet, they are guided by the following figures:

• meat and fish dishes (steaks, chops, roasts) - 250 g per person;
• side dishes (potatoes, rice, stewed vegetables) - 150 g;
• soup (solyanka, broth with croutons, fish soup) - 250 g.

As a rule, at large-scale feasts two hot meat dishes are served. One is brought to guests in the first part of the event, the second is brought closer to the end of the holiday. Sometimes one dish is divided into two servings.

Calculating the menu for the wedding

Remember that you cannot do without certain hassles, since you need to create a menu not only taking into account the variety and sophistication of the dishes, but also taking into account their quantity and portion size. No one wants their wedding guests to go home hungry or upset that they didn’t have time to try the delicacy. It is important to clearly understand whether there will be 20, 50 or more guests at the banquet.

Remember versatility

The menu for the wedding table should be universal, that is, the dishes should be interchangeable so that each of the guests can try whatever they want. The menu at a wedding banquet should be varied; you need to think about not only the availability and composition of hot dishes, but also take care of vegetables, fruits, and cold appetizers.

The main task:

1. Calculate the total number of dishes and their ratio to the invited people.
2. Calculate portions.
3. Select ingredients for dishes.

What to consider when creating a menu

After reviewing the range of dishes offered by the establishment, decide for yourself which ones you would like to order. You should not take into account dishes that you have never tried.

If you are on a limited budget, you should not choose expensive options, since there are similar ones, but at a more reasonable price.

It is very important to diversify the menu. You need to order snacks of different composition, since guests have different tastes, and someone may prefer meat, another fish, and another vegetable.

During the banquet there must be at least 2 hot dishes: one general and the other individual. If the celebration lasts more than 7 hours, then you can add one more hot dish (3 in total).

Check with the administrator about alcoholic drinks: how much you can bring your own. In establishments, alcohol is more expensive than in a store, so there is often an unspoken amount for which you need to order in a restaurant, and you can take the rest of your own.

Basics of booking a wedding reception

Remember the following traditional rules:

1. Institutions most often work with prepayment. First of all, this is a guarantee that you will not cancel your reservation at the last moment. You can agree on a fixed deposit amount, but most often in restaurants the prepayment is a certain percentage of the entire order (10-20% of the preliminary calculation).
2. The work of waiters is indirectly included in the cost of organizing a banquet, but according to an unspoken rule, you need to pay a remuneration for their work. The amount is approximately 50 cents for 1 guest (accordingly, for 50 guests – 25 USD for waiters). The work of cooks is estimated at approximately the same amount.
3. Not often, but there are establishments where you need to pay for the rent of the hall.
4. How much does the wedding menu cost per person? The administrator of any establishment will clearly state the amount of the minimum order for each guest. In Minsk restaurants (for 2021) this amount is 70-100 BYN. rub. In cafes and canteens you can invest 40-50 rubles. Some establishments close the hall when booking for a specific total amount (for example, 5000 rubles and you can invite 50-90 people, the amount does not change). The final price depends on the status of the establishment and the markup.

In what order are the dishes served?

• By the appointed time of the start of the banquet, the table should be filled with all snacks, including assorted dishes, juices and waters, fruits and alcohol.
• After about 30 minutes, salads are served on the table.
• The first hot dish (snack) is brought 1.5-2 hours after the start of the celebration (it all depends on the number of hot dishes and the planned duration of the evening).
• The second (main) hot dish must be served with a side dish. Before it is taken out, waiters change cutlery and remove dirty dishes. This happens a little later than mid-evening (if the wedding is 7 o’clock, then 4 hours after the start).
• The final touch of the feast is the bringing out of the wedding cake. After tea, the celebration can continue - start a disco.

Wedding menu in a cafe, restaurant

There are no specific rules that determine what should be on the wedding table. But there are “established” tips that should be followed if you choose a classic celebration option rather than a themed celebration. The list of alcoholic drinks includes vodka, wine, both regular and sparkling, etc., but in no case should beer be present.

Example of a wedding food menu

• Assorted (meat, vegetable, cheese)
• Ham rolls with cucumber
• Stuffed eggplants
• Pancakes with caviar
• Sandwiches (with roulada, s/o sausage)
• Chicken and Greek salad

• Pork stuffed with vegetables
• Chicken fillet "Flamingo"
• “Shlyakhetskaya prysmaki” (cold meat)

• Dried vegetables
• Country style potatoes

• Fruits (bananas, pineapple, watermelon, orange)
• Cake

Each restaurant, cafe and even canteen offers its own menu, which includes a lot of food options that also differ in price. The administrator will give advice on what is most in demand. There must be at least 2 hot dishes, 3-5 cold appetizers and tea/coffee with cake.

The most popular dish options:

• Snacks are varied: sausages, vegetable slices, seafood sandwiches, cheeses.
• Salads will also not be superfluous. It is better to take a few in small quantities rather than one type of salad in large quantities. Popular ones include the following: Olivier, Caesar, Greek, “shuba”, vegetable options.
• A tasty and satisfying dish are tartlets that can be filled with anything.
• If you decide to order stuffed eggs, then take the minimum, but stuffed vegetables will be in great demand.
• The hot dish should be meat: beef/pork + vegetable or potato side dish is suitable. Chicken is best served with rice, as is fish steak.
• Don’t forget about non-alcoholic drinks: mineral water, juices (you can even make your own birch juice), carbonated drinks.
• Dessert is traditionally represented by a cake, which is ordered either in the establishment or from a third-party baker. A sweet table of various delicacies is also acceptable, but this option is used less often. Make sure there is coffee and tea for each guest.