Food Styling for Photographers

CHAPTER FOUR

Fruit Salads

I really enjoy styling fruit salads. Th e range of possibili-
ties for design compositions is infi nite. Fruit salads can
be simple, casual, elegant, or complex. But, perhaps the
reason fruit salads are so fun for me is because I enjoy
working with the rich and vibrant colors of fruits. Fruits
and berries off er a bevy of potential for using comple-
mentary colors and textural variances.

TRICKS OF THE TRADE Due to the extremely short photo

life of most fruits, you will need to have a stand-in to work the set

and lighting. Even though you will use a rough stand-in, it will help

you determine the style of build for the fruit salad and the desired

height of the build. The stand-in will also be useful as you make

decisions about whether peelings will be removed or left on specifi c

fruits, the shape of cut fruit, etc. Depending on your shot, some fruits,

such as apples and pears, have more color interest with the peeling

left on.

Techniques for Fruit Prep

Because berries are extremely perishable, I normally
purchase them the day of the shoot. I don’t wash rasp-
berries, blackberries, blueberries, or grapes, and I handle
them as little as possible. Th ey are gently placed on trays
lined with paper towels until needed. Strawberries get
a quick bath in a large bowl of cool water and Fruit
Fresh Produce Protector then placed on trays lined

with paper towels. Refer to the chapter on garnishing

(Chapter 12) for helpful techniques when working with

strawberries and the green strawberry tops.

Because most of your fruit ingredients will have been

purchased on the day of the shoot, most fruits will be

fi ne if left at room temperature. Lay them out on trays

or on a tabletop so the fruits are not touching. If you had

to shop the day before photography, you will need to

ensure that the overnight temperature in your studio is

between 60 and 65 degrees. Lay an inverted bowl, baking

pan, or cardboard box over the fruit to protect it from

drafts and insects. Make sure the item covering the fruit

doesn’t touch the fruit. It’s also a good idea to put a note

on bowls and boxes covering fruit, informing studio per-

sonal that hero fruit is being protected and to keep their

hands off!

TRICKS OF THE TRADE Bananas produce a gas that acts as a

ripening agent for other fruits, so keep them in a separate holding

area. On the other hand, if you purchased fruits like peaches, pears,

and mangos that are underripe, you can somewhat speed the ripening

process overnight by placing them with a ripe banana in a brown

paper bag or under a glass bowl.

Th e cutting of fruits must be performed immediately

before fi nal photography. Make sure your knives and

peelers are sharp. Before you start to cut fruit, mix 4 to