Fruit Plate Recipe
Recipe information
Make Fruit Plate in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Fruit
Garnish & Dressing
Optional Additions
Fruit
1. Prepare fruit
Wash all whole fruit thoroughly under cold running water. Pat dry with a clean towel.
2. Cut melons and pineapple
Remove rind and seeds from watermelon, cantaloupe, honeydew and pineapple. Dice each into roughly 1-inch (2.5 cm) cubes so textures are similar and easy to eat. Measure out the specified cups.
3. Prepare berries, grapes and stone fruit
Hull and halve larger strawberries. Rinse blueberries and drain. If grapes are large, halve them. Peel and slice kiwis. Segment the orange by cutting away peel and pith then cutting between membranes to release segments.
4. Combine fruit
In a large mixing bowl, gently combine watermelon, pineapple, honeydew, cantaloupe, strawberries, blueberries, green grapes, red grapes, kiwi slices and orange segments. Toss carefully to avoid crushing delicate berries.
Garnish & Dressing
5. Make dressing
In a small bowl or jar, whisk together fresh lime juice and honey until honey is fully dissolved. Add orange zest if using, and a pinch of sea salt to enhance flavors. Taste and adjust: add more honey for sweetness or more lime for brightness.
6. Dress fruit
Pour the lime-honey dressing over the mixed fruit. Gently toss with two large spoons until fruit is evenly coated. The dressing should be light — you want brightness, not syrup.
7. Add mint and seasoning
Tear most of the mint leaves (reserve a few whole for garnish) and fold them into the fruit. If desired, finish with a very light grind of black pepper (a subtle contrast) and an extra pinch of sea salt to taste.
Optional Additions & Service
8. Toast coconut (if using)
To toast coconut flakes: heat a dry skillet over medium heat. Add coconut flakes and toast, stirring frequently, until golden and fragrant (1–3 minutes). Remove from heat to cool.
9. Plate the fruit
Arrange the dressed fruit on a large shallow serving platter or divide into individual plates/bowls (recipe yields about 6 side portions or 3–4 main portions depending on use).
10. Finish and serve
Sprinkle toasted coconut flakes and/or crushed pistachios over the top, if using. Add a few reserved whole mint leaves as garnish. Serve immediately with a side of chilled plain Greek yogurt for dipping, if desired.
11. Storage
If not serving right away, refrigerate the dressed fruit in an airtight container for up to 24 hours. Note that softer fruits (strawberries, bananas if added later) will release juices and become softer over time.
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