Peacock Tail Cucumber Grapes (Printable Format)

A vibrant fan of cucumbers, juicy grapes, and radish accents creates a stunning appetizer platter.

# What's Needed:

→ Vegetables & Fruit

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

→ Garnish & Assembly

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

# How To Make It:

01 - Thoroughly wash and dry all vegetables and fruits.
02 - Cut cucumbers into thin, oval-shaped slices by slicing on a diagonal.
03 - Slice radishes into thin rounds to create eye spot accents.
04 - Layer cucumber slices on a large serving platter in overlapping rows to form a wide, fanned shape resembling a tail.
05 - Place clusters of blue grapes evenly over the cucumber slices to form eye spots.
06 - Center a radish round on each grape cluster to resemble the eyes of the peacock tail.
07 - Use carrot slices or strips to shape a small beak and feet at the narrow end of the fan.
08 - Place fresh parsley or dill sprigs at the base of the fan to mimic feathers, if desired.
09 - Serve immediately or cover and refrigerate for up to 2 hours before serving to maintain freshness.

# Expert Advice:

01 -
  • It looks like you spent hours in the kitchen, but takes just twenty minutes.
  • Every single ingredient is something most people have on hand or can easily grab.
  • It's naturally vegan, gluten-free, and feels fancy enough for company but casual enough for a Tuesday afternoon.
02 -
  • Arrange this right before you serve it—cucumbers start releasing water within an hour, and you want crisp, not soggy.
  • The bias cut on the cucumbers is not just for show; it actually helps them stay flatter and creates better surface area for displaying your grapes.
03 -
  • A sharp knife is everything here—dull blades crush the vegetables and make everything look sad instead of stunning.
  • Slice everything just before assembly rather than ahead of time; those fresh edges are what catch the light and make this feel alive on the platter.
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