Peacock Tail Cucumber Grapes (Print)

Bright cucumber slices fanned with grapes and radish accents for a fresh, eye-catching appetizer.

# Components:

→ Vegetables & Fruit

01 - 2 large cucumbers
02 - 1 ½ 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 produce thoroughly.
02 - Cut cucumbers thinly on a bias to create oval-shaped slices.
03 - Cut radishes into thin rounds.
04 - Place cucumber slices on a large serving platter in overlapping rows to form a wide, fanned tail shape.
05 - Place blue grape clusters evenly on top of the cucumber slices to create eye spots.
06 - Center one radish slice on each grape cluster to mimic the peacock's eye pattern.
07 - Use carrot slices or strips to shape a small beak and feet at the narrow end of the fan.
08 - Optionally, place fresh parsley or dill sprigs at the base of the fan for a feathered effect.
09 - Serve immediately, or cover and refrigerate up to 2 hours before serving.

# Expert Advice:

01 -
  • It's a conversation starter that takes less time than ordering takeout, and your guests will ask for the "recipe" before they even taste it.
  • Everything is raw and fresh, so you can prep it guilt-free knowing you're serving something both beautiful and nourishing.
02 -
  • Slice everything on a bias and keep your knife razor-sharp—dull blades crush the vegetables and ruin the elegant appearance you're building.
  • Assemble this just before serving; cucumbers release moisture as they sit, and a soggy peacock loses all its magic.
03 -
  • A mandoline slicer takes the bias-cut work out of cucumber prep, but always use the guard—these tools are sharp and quick with fingers.
  • If your radishes are too thin to stay intact, slice them straight across instead of on a bias for better structural support.
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