Create a Gourmet Fresh Fruit Bouquet Class Supply List    

(The following items are available at your local grocery store or fruit market):

One whole pineapple - UNCUT and NOT cored (look for one that has a lot of yellow/gold in its rind. The less green it has - the sweeter it will be)

(The following are approximate measures - they don't have to be exact):

Three pounds (or three quarts) of whole strawberries (buy the biggest size berries possible)  

One half pound of med-large size seedless grapes (any color-you can mix up colors if you like)

One large cantaloupe
OR
One large honeydew

One large head of iceberg/head lettuce

One bunch of green (not red) "leaf" lettuce (this is actually called "leaf lettuce" - look for the sign identifying it.  If you're not sure you can always check with someone who works in the produce department.  Leaf lettuce isn't shaped like a round head - like head lettuce is.  It has long stalks (like romaine - but it's NOT romaine), and looks really curly at the ends.
_________________________________________
Purchase additional supplies in class from instructor for $5.00. (Contains decorative, reuable container and holders).
_________________________________________

Bring from home:

Half roll each of wax paper, saran wrap, and paper towel. A couple of wet dishcloths to wipe your hands with (store them in plastic baggies). You'll need one regular size sharp knife, one large sharp knife (that you'll be able to slice your pineapple with), one regular size spoon, two regular dinner plates, ruler or tape measure, scissors, and a pen and paper for notes. If you'd like to bring a camera to take pictures of your bouquet in different stages of construction - please do! 

Note:  Please purchase your fruit and lettuce no earlier than a day or two before class.  A finished bouquet usually remains fresh for two or three days and should be consumed within that time.

Important at-home preparation!  Please read carefully:

(You can do the following preparation the day before you come to class - this doesn't have to be done on class day)

Rinse off your strawberries, grapes, and green "leaf" lettuce ONLY - (NOT the iceberg/head lettuce). Pat dry your strawberries or set them out on paper towel to dry for a few hours.  Do not core your strawberries - do not remove their leaves or stems.  

Do not cut up your iceberg/head lettuce in any way.

Cut your cantaloupe (or) honeydew melon in half - either lengthwise or widthwise, then scoop out and discard the seeds. Wrap both halves up in saran wrap and bring both to class. 

Keep all fruits and lettuces refrigerated until coming to class.