A bright board showcasing yellow fruits, veggies, cheeses, and nuts arranged in sunny sunburst patterns.
# Ingredient List:
→ Fresh Fruit
01 - 1 large pineapple, peeled, cored, and cut into bite-sized wedges
02 - 2 ripe mangoes, peeled and sliced
03 - 2 golden kiwis, peeled and sliced
04 - 1 to 2 bananas, sliced (optional; add just before serving to prevent browning)
05 - 1 lemon, sliced into thin rounds (reserve one slice for the center)
06 - 1 orange, sliced into rounds (optional; can be used as centerpiece)
→ Vegetables
07 - 2 yellow bell peppers, seeded and sliced into strips
08 - 1 cup yellow cherry tomatoes, halved
09 - 1 cup baby yellow carrots, peeled and trimmed
→ Cheese & Dairy
10 - 5 oz aged Gouda cheese, cubed
11 - 5 oz yellow cheddar cheese, cubed
12 - 1 cup lemon curd, served in a small bowl
→ Crackers & Extras
13 - 1 cup yellow corn tortilla chips or gluten-free crackers
14 - ½ cup roasted salted cashews or macadamia nuts
15 - ½ cup dried apricots
16 - Honeycomb or a small jar of honey (optional, for drizzling)
# How to Make:
01 - Place a large round slice of lemon or orange in the center of a large serving board or platter to serve as the sun.
02 - Arrange pineapple, mango, golden kiwis, and other fruits in radiating lines outward from the central citrus slice, alternating colors for visual contrast.
03 - Fan out the yellow bell pepper strips, yellow cherry tomatoes, and baby yellow carrots around the fruits in sunburst patterns.
04 - Nestle cubes of aged Gouda and yellow cheddar cheese around the fruits and vegetables evenly.
05 - Place a small bowl of lemon curd near the edge of the board accompanied by a spoon for dipping.
06 - Fill remaining spaces with corn tortilla chips or gluten-free crackers, roasted nuts, dried apricots, and optionally honeycomb or honey jar.
07 - Serve immediately, ensuring perishable ingredients remain chilled until ready to eat.
