I couldn’t resist copying this bit of whimsy from the online magazine CanadianFamily.ca. It’s not just a cute snack for kids, though. It's simple to make, fun to eat and looks great as part of a buffet spread, dessert table or cookout menu. Even people who turn their noses up at fruit salad will be tempted.
1/2 bartlett or forelle pear, stemmed, cored
Place pear cut side down on flat serving platter, about third of way up from bottom. Arrange 3 rows of grape halves around it, with stem ends facing toward pear. Place blueberries in gaps between grapes, between first and second row of grapes, then second and third row.
Cut small triangle from papaya and place near top of pear to create a beak. Cut 2 thin strips from papaya slice. Carve out and discard triangle from one end of each strip to create bird legs. Arrange legs at bottom of pear. Using toothpick, poke 2 small indentations above nose and push in papaya seeds to create eyes.
Makes 2 to 4 servings.
Tested in Imperial
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