Peacock tail cucumber grapes (Printable version)

A vibrant fan of cucumber slices and grapes with radish accents, perfect for a fresh, colorful appetizer.

# Ingredient List:

→ Vegetables & Fruit

01 - 2 large cucumbers
02 - 1 1/2 cups seedless blue or black grapes (225 g)
03 - 4 medium radishes

→ Garnish & Assembly

04 - Fresh parsley or dill sprigs (optional)
05 - 1 small carrot (optional)

# How-To Steps:

01 - Wash and dry all produce thoroughly.
02 - Cut cucumbers into thin oval slices by slicing on a bias.
03 - Slice radishes into thin rounds.
04 - Place cucumber slices on a large platter in overlapping rows to create a broad, fanned tail shape.
05 - Position blue grapes in small clusters evenly spaced atop the cucumber slices to form eye spots.
06 - Place a radish slice centered on each grape cluster to resemble peacock eyes.
07 - Use carrot slices or strips to craft a small beak and feet at the narrow end of the tail fan.
08 - Optionally, add fresh parsley or dill sprigs at the base of the fan for a feathered appearance.
09 - Serve immediately, or cover and refrigerate for up to 2 hours to maintain freshness.

# Expert Advice:

01 -
  • It looks like you spent hours in the kitchen when it actually takes twenty minutes.
  • There's something satisfying about arranging it, like doing a very delicious puzzle.
  • Everyone photographs it before eating, which means you get compliments twice.
02 -
  • Arrange this just before serving—cucumbers start weeping and the whole thing loses its crispness if it sits too long at room temperature.
  • The radish eye spots are non-negotiable; they're what transform scattered vegetables into a recognizable creature.
03 -
  • Use a very sharp knife for the cucumber bias cuts; a dull blade will crush them and ruin the whole effect.
  • Arrange on a platter that contrasts with the colors—a white or slate-colored base makes the blues and greens pop far more than a busy pattern.
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