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Catering trend: Fresh fruit icy poles

Fruit icy poles

All the rage in cities like San Francisco, fresh fruit icy poles are the dessert du jour.

Made from freshly squeezed fruit juices and pulps, alcohol can be added provided guests are informed.

Slices of fruit, mint or flower petals can be added for contrast and texture and the icy poles can be layered to create a colourful effect.

Ideal for outdoor events during summer, these fruity treats can be served at any time of the day, in lieu of a welcome drink or as a palate cleanser between courses.

 

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  • Look really really fresh and good!

  • Joanna Hillier

    works well as a gin and tonic with cucumber slices through the mix