Few foods are as enjoyable as properly presented fresh fruit. Cookbook author June Platt, for example, leaves everything to presentation in her recipe entitled Plump Strawberries. She encourages her readers to serve ice-cold berries in a glass dish.

This theory, embellished somewhat with sugar and liqueur, is elegant in its simplicity and transfers easily to other fruits. The variations on a theme can rescue fruit that looks as if it will rot if allowed to languish in the refrigerator another day. Though this recipe is a boon in the summer, when fresh fruit abounds, it is also suitable for autumn and winter, because it appropriately enhances dried fruits--a distinct advantage when the prices of fresh ones begin to soar.

The encompassing title--Fruitferall--allows creativity even within the following recipes. Prepared this way, the fruit tastes even more delicious than it did fresh.

Fruitferall provides a perfect topping for ice cream, sherbet and puddings. Accented with a spill of soft custard, it is perfect for rehabilitating slices of stale cake. A crown of whipped cream adds allure. And for complete elegance, spoon it into meringue shells.

The fruit makes even skim milk tempting. Weight-watching becomes more appealing when the prepared lemons or limes are added to a glass of club soda. A tablespoon of Fruitferall enhances a glass of wine or sangria.

The basic recipe may be varied by changing and/or substituting other liquids and flavorings. As a final advantage, the mixture may be frozen. FRUITFERALL (4 servings) 4 tablespoons liquid* 1/2 cup sugar Prepared fruit of your choice

Combine liquid and sugar in a heavy saucepan. Cook over low heat, stirring only until sugar dissolves. Increase heat and boil until thickened, about 3 minutes. Remove from heat and stir fruit in quickly, coating it. Transfer to bowl and refrigerate. (For speed, place bowl in freezer.) When cold, return to saucepan, cover and bring contents to boil over moderate heat. Immediately pour into an attractive serving bowl and refrigerate until cold.

*Liquids: Use 2 tablespoons of water with any of the following: Ape'ritifs, such as the Italian Punt e Mes and the American Panache, add a subtle, slightly bitter undertone. Undiluted frozen orange juice adds zest.

Flavor Enhancers: Various flavoring extracts, such as lemon or mint; spices, such as stick or powdered cinnamon, whole cloves or nutmeg.

Spirits: One or two tablespoons of a compatible liqueur--for instance, orange with peaches or creme de menthe with pears--provide intrigue. FABULOUS STRAWBERRIES (4 servings) 1 quart strawberries 2 tablespoons water 2 tablespoons Chambery 1/2 cup sugar 1/4 teaspoon almond extract

Hull strawberries and quarter, if large. Place water, Chambe'ry and sugar in a large, heavy saucepan. Cook over low heat, stirring only until sugar dissolves. Increase heat and boil until thickened, about 3 minutes. Remove from heat and stir strawberries in quickly, coating them. Transfer to bowl and refrigerate. (For speed, place bowl in freezer.) When cold, return to saucepan, cover, and bring contents to boil over moderate heat. Stir in extract. Immediately pour into an attractive serving bowl and refrigerate. FABULOUS GRAPES (4 servings) 1/2 pound seedless grapes 2 tablespoons water 2 tablespoons muscat wine 1/2 cup sugar 1/2 teaspoon anise seed

Stem grapes. Place water, wine, sugar and anise seed in a heavy saucepan. Cook over low heat, stirring only until sugar dissolves. Increase heat and boil until thickened, about 3 minutes. Remove from heat and stir grapes in quickly, coating them. Transfer to bowl and refrigerate. (For speed, place bowl in freezer.) When cold, return to saucepan, cover and bring contents to boil over moderate heat. Immediately pour into an attractive bowl and serve cold. FABULOUS LEMONS (4 servings) 4 lemons* 2 tablespoons water 2 tablespoons sweet vermouth 1/2 cup sugar Dash orange bitters

Peel lemons and slice 1/4-inch thick. Combine water, vermouth and sugar in a heavy saucepan. Cook over low heat, stirring only until sugar dissolves. Increase heat and boil until thickened, about 3 minutes. Remove from heat and stir lemon slices in quickly, coating them. Transfer to bowl and refrigerate. (For speed, place bowl in freezer.) When cold, return to saucepan, cover and bring contents to boil over moderate heat. Add a dash of orange bitters. Immediately pour into an attractive serving bowl and refrigerate until cold.

*Note: Lime slices may be substituted for lemons, or for an attractive color combination, combine a few of each. FABULOUS RASPBERRIES (4 servings) 1 quart raspberries 2 tablespoons water 2 tablespoons Lillet Rouge 1/2 cup sugar 1/4 teaspoon orange extract

Hull raspberries if necessary. Place water, Lillet Rouge and sugar in a heavy saucepan. Cook over low heat, stirring only until sugar dissolves. Increase heat and boil until thickened, about 3 minutes. Remove from heat and stir raspberries in quickly, coating them. Transfer to bowl and refrigerate. (For speed, place bowl in freezer.) When cold, return to saucepan, cover and bring contents to boil over moderate heat. Add extract. Immediately pour into an attractive serving bowl and refrigerate until cold. FABULOUS PEARS (4 servings) 1 pound pears 2 tablespoons water 2 tablespoons Rosso Antico 4 whole cloves 1/2 cup sugar

Peel and remove seeds from slightly firm pears and cut into fairly large chunks. Combine water, Rosso Antico, cloves and sugar in a heavy saucepan. Cook over low heat, stirring only until sugar dissolves. Increase heat and boil until thickened, about 3 minutes. Remove from heat and stir pears in quickly, coating them. Transfer to bowl and refrigerate. (For speed, place bowl in freezer). When cold, return to saucepan, cover and bring contents to boil over moderate heat. Immediately pour into an attractive serving bowl and refrigerate until cold. FABULOUS PEACHES (4 servings) 1 pound peaches* 2 tablespoons water 2 tablespoons undiluted frozen orange juice 1/2 teaspoon grated lemon rind 1/2 cup sugar

Peel peaches and cut into fairly large chunks. Combine water, orange juice, lemon rind and sugar in heavy saucepan. Cook over low heat, stirring only until sugar dissolves. Increase heat and boil until thickened, about 3 minutes.

Remove from heat and stir peaches in quickly, coating them. Transfer to bowl and refrigerate. (For speed, place bowl in freezer.) When cold, return to saucepan, cover and bring contents to boil over moderate heat. Immediately pour into an attractive serving bowl and refrigerate until cold.

*Note: Unpeeled nectarines may be substituted for peaches.