Christmas Tree Triangle Board (Print)

A colorful board featuring layers of grapes, olives, kiwi, and jewel-toned toppings for holiday gatherings.

# Ingredients:

→ Tree Base

01 - 2 cups green grapes, washed and dried
02 - 2 cups large green olives, pitted
03 - 4–5 ripe kiwis, peeled and sliced into thin rounds

→ Ornaments & Decorations

04 - 1/2 cup cherry tomatoes, halved
05 - 1/3 cup pomegranate arils
06 - 1/2 cup fresh blueberries
07 - 1/2 cup mini mozzarella balls (bocconcini)
08 - 15–20 small fresh basil leaves
09 - 1 yellow bell pepper, for the star
10 - 1/4 cup dried cranberries

→ Garnishes & Extras

11 - 1/4 cup mixed nuts (pistachios and almonds), optional
12 - 1/4 cup fresh rosemary sprigs for tree branches
13 - Crackers, sliced baguette, or breadsticks for serving

# Instructions:

01 - Select a large rectangular or triangular board (minimum 18 x 12 inches). Clean and dry thoroughly. Wash and dry all fruits and vegetables. Peel kiwis and slice into 1/4-inch rounds. Pat grapes and olives dry to improve grip and prevent slipping. Slice yellow bell pepper horizontally into a star shape using a cookie cutter or paring knife and set aside.
02 - Visualize a tall triangle centered on the board. Lightly outline the triangle edges with fresh rosemary sprigs for guidance and aroma. Layer from the base upward alternating rows of green grapes, green olives, and kiwi slices. Arrange tightly overlapped rows to cover the triangle fully, mimicking dense foliage. Press pieces gently for stability and avoid gaps to maintain fullness.
03 - Evenly distribute halved cherry tomatoes, pomegranate arils, blueberries, mini mozzarella balls, and dried cranberries across the tree to resemble ornaments. Tuck in basil leaves for pops of green resembling holly. Center the yellow bell pepper star at the triangle’s apex.
04 - Sprinkle mixed nuts and extra rosemary sprigs around the base for texture and festive aroma. Arrange crackers, sliced baguette, or breadsticks along the edges for easy serving. Clean any stray juices or crumbs from board edges with a damp cloth for a polished presentation.
05 - Serve immediately, or loosely cover with plastic wrap and refrigerate up to 2 hours. Remove from refrigeration 10 minutes before serving to enhance flavors.

# Pro Tips:

01 -
  • It's a showstopper that takes just 30 minutes—no cooking required, just arranging and creating.
  • Every element is a real fruit or vegetable, so it's naturally healthy, vibrant, and gluten-free for those who need it.
  • The combination of textures—creamy mozzarella, juicy grapes, tart pomegranate—means every bite surprises your palate.
  • It sparks joy the moment guests see it, turning an ordinary appetizer moment into something memorable.
02 -
  • Moisture is your enemy—wet fruit will slip, wet boards will cause avalanches. This is the lesson I learned after my first tree started sliding mid-party.
  • Use grapes and olives of similar size so they layer uniformly; mismatched sizes create gaps that make your tree look sparse.
  • Kiwi oxidizes quickly if exposed, so slice it close to assembly time. The moment you cut it, the clock starts ticking for peak brightness.
  • Don't make this more than 2 hours ahead; after that, juices from the fruit begin to seep into the board and affect the texture. Freshness is part of its charm.
03 -
  • If your grapes or olives won't stay in place, lightly score the board's surface with a damp cloth to create texture—they'll grip better.
  • Make your 'star' just before assembly; cut bell pepper oxidizes and loses its bright yellow hue within an hour or two.
  • Use a large, shallow serving fork or tongs to help guests plate their selections without dismantling your creation.
  • The crispest, freshest results come when you serve immediately, but the board actually gets more beautiful as it sits for a couple hours—fruits settle slightly, colors deepen, and everything melds together.
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