Fresh Fruit Trays Recipe

Wash and dry

Thoroughly rinse all fruit under cold running water. Pat dry with clean kitchen towels or paper towels. Dry fruit will hold better on the tray and not waterlog other pieces.

Watermelon & cantaloupe

Using a sharp chef's knife, cut the watermelon and cantaloupe in half, remove seeds if present, and slice off the rind. Cut into 1-inch cubes. Place in a large bowl and refrigerate while you prepare other fruit to keep them firm.

Pineapple

Trim top and bottom of the pineapple, stand upright and slice away the skin. Remove the core by cutting the pineapple into quarters lengthwise and trimming the tough center, then cut into 1-inch chunks.

Strawberries

Hull strawberries by removing the green caps and any cores. Halve large berries; leave small berries whole so pieces are bite-sized.

Grapes & blueberries

Remove grapes from stems and discard any spoiled grapes. Keep blueberries whole and pick out any soft or damaged ones.

Kiwi

Peel kiwi with a knife or spoon, then slice into 1⁄4-inch coins. Pat slices dry if they are very juicy.

Honey-lime drizzle (optional)

In a small bowl whisk together 2 tablespoons honey and 2 tablespoons fresh lime juice until smooth. This can be lightly drizzled over melon and pineapple right before serving to enhance flavor. Makes about 1/4 cup.

Creamy yogurt dip

For a simple dip, combine 1 cup plain Greek yogurt with 1 tablespoon honey (from the 2 tbs, reserve the other tbs if making honey-lime), 1 teaspoon orange zest (optional), and a pinch of powdered sugar if you prefer sweeter. Mix until smooth and transfer to a small serving bowl.

Cream cheese fruit dip

Beat 4 oz softened cream cheese in a bowl until smooth. Add 2 tablespoons powdered sugar and 1 tablespoon honey; beat until fully combined and creamy. If too thick, add 1 teaspoon milk at a time until you reach a dip consistency. Transfer to a small bowl and chill briefly.

Toasted coconut

If using coconut flakes, toast them in a dry skillet over medium heat for 2–4 minutes, stirring frequently, until light golden and fragrant. Remove from heat and cool before sprinkling over fruit near service time.

Arrange a large platter or tray on your workspace. If you like, line with parchment to make cleanup easier.

Start by placing larger fruit groupings first: arrange watermelon and cantaloupe cubes in separate clusters to provide color contrast. Place pineapple chunks in a third cluster.

Fill gaps with strawberries, grape bunches (or small clusters), and blueberries. Fan the kiwi slices along edges or in small overlapping rows to create visual interest.

Place the prepared dips (yogurt and/or cream cheese) in small bowls and set them on the tray or alongside it. Spoon the honey-lime drizzle into a tiny bowl or small squeeze bottle if you plan to offer it for guests to add themselves.

Scatter mint leaves around the tray and sprinkle toasted coconut flakes lightly over pineapple and melon areas if using. Add a few extra whole berries for garnish.

Serve immediately or cover loosely with plastic wrap and refrigerate up to 2 hours. Avoid dressing the fruit (honey-lime) more than 15 minutes before serving to prevent juices from forming and making the tray soggy.