In your charcuterie workshop, emphasizing the use of a variety of berries and seasonal fruits and vegetables will not only introduce a pop of color to the boards but also allow for a playful exploration of flavors and textures. Here’s a refined approach:
- Berries: Offer a mix of berries – strawberries, blueberries, raspberries, and blackberries. Around a quarter cup per type for each person will suffice for creating attractive berry clusters or garnishes.
- Cucumbers: One medium cucumber per participant, demonstrating both ribbon and disc slicing to add a refreshing element.
- Multi-Colored Carrots: Two per person, showing how to craft visually appealing sticks or curls that introduce a crunch.
- Seasonal Suggestions: Include seasonal fruits like figs in the fall, citrus segments in winter, peach slices in summer, and cherry tomatoes in spring to teach adaptability and seasonal styling.
This expanded selection enriches the workshop by offering hands-on experience with a broader range of produce, teaching participants to enhance the aesthetic and taste of their charcuterie boards with thoughtful, seasonal selections.