The Peacock Tail Platter (View Print Version)

Colorful platter featuring crisp cucumbers, blue grapes, and radish accents for a fresh, eye-catching starter.

# What You'll Need:

→ Vegetables & Fruit

01 - 2 large cucumbers
02 - 1 1/2 cups seedless blue or black grapes
03 - 4 medium radishes

→ Garnish & Assembly

04 - Fresh parsley or dill sprigs (optional)
05 - 1 small carrot (optional)

# Method:

01 - Wash and dry all vegetables and fruits thoroughly.
02 - Cut cucumbers into thin, oval-shaped slices by slicing on a bias.
03 - Slice radishes into thin rounds.
04 - Lay cucumber slices on a large serving platter in overlapping rows to form a broad, fanned shape.
05 - Place seedless blue grapes in small clusters evenly over the cucumbers to create eye spots.
06 - Place a radish slice atop each grape cluster to resemble peacock eye patterns.
07 - Use carrot slices or strips to fashion a small beak and feet at the narrow end of the fan.
08 - Optionally, arrange fresh parsley or dill at the base of the fan to simulate feathers.
09 - Serve immediately or cover and refrigerate up to 2 hours before serving to preserve crispness.

# Expert Advice:

01 -
  • It takes 20 minutes and somehow looks like you spent hours in the kitchen.
  • Everyone at the table reaches for it first because vegetables have never looked this good.
  • Naturally vegan, gluten-free, and impresses people who actually care about eating well.
02 -
  • Moisture is the enemy—if your platter sits wet, everything becomes limp within minutes, so pat everything dry and assemble just before serving or right before refrigerating.
  • Grapes hold their color and firmness longer than anything else on this platter, so even if the cucumbers wilt slightly, the grapes keep the whole thing looking alive.
03 -
  • Slice on a bias and let your knife do the work—a sharp blade makes your slices shimmer instead of looking torn, and that changes how the whole platter photographs and feels.
  • Refrigerate assembled components separately, then build right before serving or just before refrigerating the finished platter, because structure matters and timing makes the difference between impressive and wilted.
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