Recipe courtesy of Marilynn Brass and Sheila Brass

Edible Della Robbia Holiday Wreath

  • Level: Easy
  • Total: 45 min
  • Prep: 45 min
  • Yield: 1 wreath
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Ingredients

FRESH FRUIT:

Grapes (red, purple, and/or green)

Strawberries

Kumquats

Mangos

Figs (green, brown, and/or purple)

Kiwi fruit, sliced

Red currants

DRIED FRUIT:

Figs

Dates

Cherries

Cranberries

CANDIED FRUIT:

Orange slices

Orange peel

Apricots

Pineapple

Pears

NUTS:

Toasted pecan halves

Toasted walnut halves

Toasted hazelnuts

Toasted whole almonds

Macadamia nuts

TRIM:

Lemon leaves

Kumquat leaves

Mint leaves

Fresh rosemary sprigs

Directions

Special equipment:
Large solid-color platter
  1. Divide the platter into 4 quadrants.
  2. Select herbs and leaves and place around the edge of the platter. 
  3. Select fresh, dried, and candied fruit and set aside. Leave an empty space in the center of the wreath and build each quadrant of the platter with your selection of fruit and nuts. Repeat for each of the remaining quadrants. You will be building the wreath in relief, using rings of fruit and small piles of nuts to create height and texture. Uniformity of design is attractive, but asymmetrical arrangements are also appealing.

Cook’s Note

Do not use a white platter if you are leaving the center empty. Each edible Della Robbia Wreath can be personalized by using the fruit and greens available in your local market, as well as an assortment of nuts. You can select fruit, nuts, and greens from each of our groups to make your own wreath. You can toast your own nuts or buy them already toasted. Do not use poisonous leaves or berries or anything sprayed with pesticides for your Della Robbia Wreath.

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