If you are planning a party or looking for a new method to display fruit, consider arranging fruit kebabs into a pineapple. This display works well because pineapples are soft enough to insert a kebab stick, yet stable enough to absorb and centre the weight. Made from a variety of fruits and placed on a pointed stick, fruit kebabs are a healthy alternative to other appetizers or snacks. One especially nice feature of fruit kebabs is their portability, which allows guests to pick one up and walk around.
Cut 2 inches off the top and 1 inch off the bottom of the pineapple. Cut these into small sections and insert them into a bowl. Set aside the core for the base.
Slice the rind off the cantaloupe and watermelon. Divide them into quarters. Cut 1-inch length slices from one quarter and 1-inch chunks from the rest. Set the chunks in a bowl.
Push the star cookie cutter down into a slice of watermelon and remove it for a star slice. Push the angel cookie cutter into the cantaloupe slice and remove it. Repeat alternating cookie cutters between fruit. Set on the platter.
Rinse the grapes, strawberries and blueberries under cool water in the colander. Allow them to dry.
Place the pointed end of the kebab stick through the centre of an angel or star slice. Slide it down the stick. Alternate the remaining fruit as you add it to the stick. Keep an angel or a star "ornament" at the end of each stick.
Place the core of the pineapple on the platter. Stick the pointed end of the kebab into the pineapple at a 45-degree angle. Repeat around the bottom of the pineapple and work your way up until finished.
Put star and angel slices into the leaves at the top of the pineapple and stick a star on the top. Cover the rest of the tray with extra kebab sticks and the grapes, strawberries and blueberries.
Add dips, such as caramel, puddings, whipped cream and icing sugar, into bowls and place them next to the platter.
Vary the cookie cutouts by holiday. Use hearts for Valentine's day and flags for the Fourth of July.