How much fruit to buy for a wedding table - calculation calculator
In order for the wedding to be successful and remembered by everyone for a long time, you need to carefully think through all aspects of the celebration, including refreshments. Fruits must be present at such a holiday.
They are a delicious, vitamin-packed dish that helps neutralize fat and keep guests comfortable. You can also use them to beautifully decorate the table, hiding certain shortcomings in its setting. And exotic varieties of fruits, among other things, will surprise your guests.
How much fruit do you need for a wedding?
At a wedding banquet, guests eat most actively in the first half hour to an hour, when cold appetizers and salads are served, and then, when it’s the turn of the hot dish.
Fruits for a wedding
The role of the main dessert is played by the wedding cake, so other desserts and fruits can be taken to a minimum, i.e., the calculation per person will be approximately one piece of each type: one apple, a bunch of grapes, one pear, banana, tangerine, kiwi, and so on , depending on what fruits will be served to the table.
Berries are calculated in grams, no more than 50 grams. per person
From this calculation it is not difficult to calculate the number for 40, 50 or 60 people: we multiply each type of fruit by the number of invitees. For example, if there are 40 guests at a wedding, then the amount of fruit will be approximately as follows:
- apples – 40 pieces, i.e. approximately 7-8 kg;
- pears - similar, but since they are slightly smaller and lighter than apples, it will be 5-6 kg;
- bananas - 5 large bunches;
- grapes - based on 100 gr. for one person for 40 people - it will be 4 kg.
- oranges and tangerines - similar to apples and pears: 40 pieces, 5-6 kg each;
- strawberries and other berries – 2 kg each, no more.
This is an approximate calculation for slicing for a holiday table. If the fruits are needed for lemonades, canapés, or decoration, then the total quantity must be increased.
If there are difficulties in calculating everything manually, then you can use a calculator to calculate products for the wedding. Some sites offer to automatically calculate the total amount of all products and ingredients needed for a banquet.
If the banquet will be held in a cafe or restaurant, then they will purchase everything necessary themselves; you just need to indicate the number of people at the banquet and approve the menu.
How much fruit to buy for a wedding table - calculation calculator.
In order for the wedding to be successful and remembered by everyone for a long time, you need to carefully think through all aspects of the celebration, including refreshments. Fruits must be present at such a holiday.
They are a delicious, vitamin-packed dish that helps neutralize fat and keep guests comfortable. You can also use them to beautifully decorate the table, hiding certain shortcomings in its setting. And exotic varieties of fruits, among other things, will surprise your guests.
What fruits to buy for the wedding table - list
Before buying fruits, you will need to decide on their varieties.
The following types must be present at any wedding:
If the wedding will be held in the summer, it is advisable to add different varieties of berries, cherries, apricots or peaches and grapes to the above list. Serving chopped melon or watermelon would also be a good idea.
If you are planning a winter wedding, using exotic fruits would be a good solution. These include: coconuts, pineapples, pomelo, grapefruits and others.
There is no point in filling the entire table with such treats. It is necessary to calculate the fruit according to the number of guests so that there is a plate with slices on the table for 4-6 people.
You can put a bunch of grapes on a plate, cut an apple, orange, pear, pineapple or other delicacies. It is better to put small bananas whole, while large ones should be cut and placed along with the rest of the fruit. Exotic delicacies are distributed depending on their quantity.
You can cut lemon, grapefruit, put coconut. When serving watermelon or melon, it is necessary to distribute them in such a way that each guest gets 2 pieces, this will be quite enough.
When slicing apples, it is necessary to take into account that they darken quite quickly and lose their attractiveness. So it's best to serve them whole.
This video shows how to beautifully cut fruits for a holiday table:
Also, for beauty, you can add kernels of walnuts or pine nuts, prunes or raisins to the table. It is better not to serve them in large quantities, since not all guests like such delicacies.
Fruit wedding decor
Whatever your heart tells you can be suitable for decorating a holiday The most important rule: don't be afraid to experiment . Be afraid to be like everyone else.
The main secret of decorating any interior is that you need to be able to see the room, feel it and complement with exactly those details that it lacks.
Decorating a wedding event is a very individual and delicate job that requires great skill . The main thing is that everything looks beautiful, harmonious, and evokes a surge of enthusiastic emotions.
Everything should be combined, the chosen theme should go through all the decorative elements , not a single detail should deviate from the chosen style.
We will suggest a very beautiful and unusual option - decorating your wedding with fruits.
See how beautiful it is!
It would seem that it could be simpler: using fruits in wedding decorations is a very simple and at the same time stylish solution.
Decorating with fruits can be used in the bride’s wedding bouquet, in the decoration of the hall, as seating cards, fruit bonbonnieres, and in flower arrangements.
Fruits will be a worthy decoration of the wedding table. Bouquets of flowers and fruits, branches with fruits and berries, which would make a beautiful cascading composition.
Fruits can be beautifully placed in unusual vases, grapes will fall invitingly around the edges, and the aroma of seasonal fruits will fill the room.
Fruit combinations can be the most unimaginable. This themed wedding can be used in any season.
You can use pineapples and apples, plums and oranges, peaches and limes, cherries and passion fruit. You don’t have to limit your imagination here ; both seasonal and overseas fruits will be good.
Decorating a wedding table with fruit can become the very highlight of your event; this is an excellent way to add piquancy and unusualness to your wedding decoration.
There are a huge number of ways to decorate, including decoration with carved vegetables and fruits.
Carving can become the calling card of your wedding, because more and more often at festive events they are beginning to use carving of flowers, figurines, and decorative ornaments from fruits, melons and vegetables.
For a wedding, as an original number, you can invite a chef who will be able to surprise the guests with his art and everyone will get an original “complement”.
But look how impressive it will all look.
Menu for a banquet: approximate calculation per person
The most expensive and lengthy part of a wedding celebration is undoubtedly the banquet. The choice of place for a banquet directly depends on the number of guests, the time of the celebration and the individual wishes of the newlyweds. However, the principle by which tables are filled is approximately the same everywhere. The banquet table should include cold appetizers, salads, fish dishes, hot meat dishes, possibly soup, alcoholic drinks, soft drinks, cake, coffee, tea and fruit.
For one person, the average calculation of drinks and food is approximately the following: cold appetizers, vegetable cuts, fish dishes and salads - 350 g, hot dish (meat and side dish) - 350 g. Alcoholic drinks must be purchased at the following rate: champagne – 0.5 l/1 person, wine – 1 bottle/1 person, vodka – 0.5 l/1 person. Buy non-alcoholic refreshing drinks at the rate of approximately: juice - 0.5 l/1 person, mineral water - 0.5 l/1 person. The optimal menu option for a wedding banquet per person.
Cold appetizers:
- cold smoked fish (sturgeon, halibut, beluga, etc.) - 50-60 g - red salted fish (trout, salmon) - 50-60 g - sandwiches with red caviar - 1-2 pcs - salted herring - 50 -60 g – sliced cheese from smooth cheeses (“Gouda”, “Dutch”, etc.) – 20-30 g – sliced cheese from raw smoked sausage, boiled sausage, boiled pork – 20-30 g – jellied tongue – 40-50 g - canapés with cheese ("Roquefort") - 4-5 pcs - salad with sausage or meat, baked shrimp or salad with shrimp, "Liver" cake, "Greek" salad - 50 g each - fresh greens - 20-30 g - fresh sliced tomatoes and cucumbers - 40-50 g each - pickled and salted mushrooms - 30 g each - tomatoes, pickled or pickled cucumbers - 40-50 g each - pies with mushrooms, meat - 2 pcs - sauerkraut - 40 -50 g - wild garlic, capers, pickled ginger and pickled garlic - 20 g each - olives, olives - 10-20 g each. – butter – 15 gr.
What dishes, in what quantity and how to serve?
Salads can be arranged in tartlets.
The butter is served chilled and cut into 0.5 cm cubes. There is no need to spread the bread with butter in advance.
Appetizers do not need to be served all at once. They need to be divided into several parts and served on the table as they are required. Most of the snacks are consumed at the beginning of the banquet, when hot dishes have not yet been served.
Soups: mixed meat solyanka, meat broth with herbs and crackers, fish soup - 200-250 ml/1 person. Soups, as a rule, are served if at least two hours have passed between registration at the registry office and the start of the banquet, and only after cold appetizers. First courses are usually in demand at winter weddings and should be served hot.
Hot fish dishes: sturgeon baked with vegetables – 150-200 gr.
Hot fish dishes should be ordered for a wedding banquet only when the wedding takes place during the good river fishing season. Then the fish will be really good. A hot fish dish is not mandatory for a banquet, but it can help out if there are people who do not eat meat among the guests.
Hot meat dishes: baked poultry – 200-250 g, roast beef baked with vegetables 100/150 g, fried pig with mushrooms – 200-250 g.
At a wedding feast there are usually two hot meat dishes, one of them is served in the first half of the feast, the other in the second. You can order one meat dish, but it should also be served twice. Let the hot dish be served in small portions, but 2-3 times, rather than once in large portions.
If we talk about choosing between expensive hot dishes and a variety of snacks on the table, then snacks are a priority. Everyone will like the variety of snacks, and the main course can be as ordinary as possible.
How to calculate cold appetizers
When calculating snacks for a banquet, use the following data.
- The standard yield of cold appetizers per person is 350–400 g. These include cheese, vegetable and meat slices, mini-sandwiches, canapés, and rolls.
- Salads are served at the rate of 200–250 g per person. The most popular are Caesar, herring under a fur coat, vinaigrette, and various seafood dishes.
All snacks are divided into several parts and served as needed. Most food is consumed in the first part of the banquet, when hot dishes are not yet prepared.
Fruits (from 300 g per person):
— sliced bananas – 0.5 pcs; – apples – 1 pc; – pears – 1 piece; — tangerines – 2 pcs; - oranges - 1 piece; — peeled kiwi – 0.5 pcs; - peeled pomelo - 1 clove; – strawberries – 50 g; – peeled fresh pineapple – 1 slice; - sliced lemon - 2-3 slices; – grapes – 40-50 gr.
Fruits should be placed peeled and cut into vases. You should not cut all the fruits at once, they may become windy and wither. Let some sliced fruit be served at the beginning of the feast, and the second part whole and in wide vases at the end of the banquet.
- white loaf - 1-2 pieces; - rye bread - 2 pieces; — wheat bread – 1-2 pieces; — black “Borodinsky” — 2 pieces.
Soft drinks:
— carbonated sweet water – 0.5 l; – mineral water – 0.5 l; – fruit juice – 0.5 l; — sparkling water like “Schweppes” — 0.3 l; — coffee – 2 cups (200 ml); – tea – 2 cups (300 ml); – milkshake – 200 ml; – hot chocolate – 200 ml.
If there are children at the banquet, the number of non-alcoholic refreshing drinks should be greater.
As for alcoholic beverages, consider that men usually drink strong alcoholic drinks (vodka, cognac, martini, whiskey), while women prefer light cocktails, red and white wine. The average calculation of alcoholic drinks is approximately 0.5 liters of each per person. Champagne should be served at the beginning of the feast at the rate of 100 ml per person. Good luck!
How to determine the amount of alcohol needed at a wedding?
To determine the required amount of alcohol, you need to, at least very roughly, estimate which of the guests will drink what and make the following calculation:
300–400 ml per person for strong drinks (vodka, cognac) and 500–600 ml for wine.
Mineral water (carbonated and still) – 500 ml, juices – 300 ml per person. It's minimum.
During the hot season you need to order more.
Juices should not be very sweet and thick, otherwise your guests will be thirsty all the time. Give preference to juices with sourness - apple without pulp, orange, grapefruit, etc.
