Fresh Fruit Tray Recipe
Assortment of seasonal fresh fruit, beautifully arranged
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Ingredients
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Fruit Selection
Optional Accents & Dip
Tools & Garnish
Method
Prep Work
- 1
Wash and dry fruit
Rinse all fruit under cold running water. Gently dry strawberries, grapes, blueberries, and other delicate fruit with paper towels or a clean kitchen towel to remove excess moisture.
- 2
Hull and halve strawberries
Remove green tops from strawberries and halve or quarter larger berries to make bite-sized pieces.
- 3
Prep grapes and berries
Remove grapes from stems and discard any bruised pieces. Keep blueberries whole; pick through to remove stems or debris.
- 4
Cut pineapple and melon
Peel, core, and cut pineapple into 1-inch chunks. Peel cantaloupe, remove seeds, and cube or use a melon baller to make uniform pieces.
- 5
Slice apples and kiwi
Core apples and slice into 1/4-inch wedges. Toss apple slices in a small bowl with 1 tsp lemon juice to slow browning. Peel kiwi and slice into rounds or half-moons.
- 6
Segment mandarins
Peel mandarins or clementines and separate into individual segments; remove any membrane pieces if desired.
Assembling the Tray
- 7
Choose layout
Place the large serving platter or wooden board on your work surface. Decide on a focal point (a small bowl of dip or a cluster of colorful fruit) and plan to arrange fruit radiating out or in grouped sections for color contrast.
- 8
Place dip bowl
Position the small bowl of honey-lemon yogurt dip near the center or to one side of the platter, leaving enough room for fruit around it.
- 9
Arrange larger fruit pieces first
Place pineapple chunks, cantaloupe pieces, and halved strawberries in separate clustered piles around the dip to create structure and bulk.
- 10
Add sliced fruit and rounds
Lay apple slices and kiwi rounds in neat fan shapes or small overlapping rows between the larger fruit clusters.
- 11
Fill gaps with small fruit
Tuck grapes, blueberries, and mandarin segments into the remaining spaces to add color and fill gaps for a full look.
- 12
Finish with accents
Scatter fresh mint leaves over the tray and drizzle up to 2 tbs honey lightly over pineapple or berries if desired. Place toothpicks or small skewers at one edge for guests to use.
Serving & Storage
- 13
Serve
Serve immediately at room temperature or slightly chilled. Provide small plates and napkins for guests. Encourage dipping fruit into the yogurt dip.
- 14
Store leftovers
Cover any leftover fruit tightly with plastic wrap or transfer to airtight containers and refrigerate. Use within 24–48 hours; loosely store apple slices separate if you want to preserve texture and toss with lemon again before serving.