is there anything as lovely as fruit and flowers together for springtime? I am really falling for the sherbet colors this time of year and combining some faux peonies and ranunculus with fruit make for a lovely centerpiece.
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I began this tablescape by topping a white cloth with a white cloth folded over like a runner to protect the center of my tablecloth. I topped the runner with pieces of faux foliage as a base for my centerpiece.
Using both whole fruits and those that have been cut in half, I began adding those to the greenery the length of my runner.
The next step is to add some nice soft colored faux blooms. I chose pale pinks, yellows and peaches for this mimosa brunch.
Hydrangea petal placemats were the perfect soft look I was going for. The touch of pink on the petals on the placemats coordinated with the blooms.
White dinner plates were topped with yellow napkins and light green salad plates. Gold flatware with with pink handles carried through the pastel theme.
I used oranges, blood oranges, grapefruit, lemons, limes and dragon fruit in the centerpiece.
Water glasses were paired with champagne flutes for everyone to use at the mimosa bar. For the mimosa bar, I offered a variety of juices including orange, orange-pineapple and peach nectar, along with the sparkling wine.