Peacock Tail Cucumber Grapes (Printable)

Crisp cucumber slices and juicy grapes arranged in a vibrant, eye-catching presentation.

# What You'll Need:

→ Vegetables & Fruit

01 - 2 large cucumbers
02 - 1 ½ cups blue or black seedless grapes (approx. 225 g)
03 - 4 medium radishes

→ Garnish & Assembly

04 - Fresh parsley or dill sprigs (optional, for the tail base)
05 - 1 small carrot (optional, for beak and feet accents)

# How To Make It:

01 - Wash and dry all produce thoroughly.
02 - Cut cucumbers thinly on a bias to create oval-shaped slices.
03 - Cut radishes into thin rounds.
04 - Place cucumber slices on a large serving platter in overlapping rows to form a wide, fanned tail.
05 - Distribute blue grapes in clusters atop the cucumber slices, spacing evenly to represent eye spots.
06 - Center a radish slice on each grape cluster to mimic the peacock's eye pattern.
07 - Use carrot slices or strips to shape a small beak and feet at the narrow end of the fan.
08 - Arrange fresh parsley or dill sprigs at the base of the fan to simulate feathers, if desired.
09 - Serve immediately or cover and refrigerate for up to 2 hours before serving.

# Expert Tips:

01 -
  • It looks showier than any dessert but takes twenty minutes and zero cooking.
  • People always assume you spent hours perfecting it, which is the best kind of lie to let them believe.
02 -
  • Slice everything the night before if you want, but arrange it no more than two hours ahead or the cucumbers start weeping and lose their crispness.
  • A sharp knife is non-negotiable here because crushing your slices defeats the whole elegant vibe.
03 -
  • A bias cut isn't just prettier; it actually keeps cucumber slices from sliding around on the platter and makes overlapping easier.
  • If your radishes are tough or old, soak thin slices in ice water for ten minutes to crisp them back up and make them easier to work with.
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