Fruit Tray Recipe

Wash

Rinse all whole fruits (grapes, strawberries, blueberries, kiwi, oranges, pomegranate if using) in cold water. Drain thoroughly in a colander and pat dry with paper towels or a clean kitchen towel to remove excess moisture.

Hull and slice strawberries

Remove green tops from strawberries with a paring knife or strawberry huller. Slice larger berries in half or quarters so pieces are roughly bite-sized (about 1 inch).

Stem grapes

Separate red and green grapes from stems. Discard stems and, if desired, halve larger grapes.

Prepare melons and pineapple

If not pre-cut, peel and remove seeds from cantaloupe and watermelon; cut into 1-inch cubes. Core, peel, and slice pineapple into rings, then cut into 1-inch chunks. Pat melon and pineapple pieces dry on paper towels to remove extra juice.

Segment oranges

Using a sharp knife, remove peel and white pith from oranges and cut between membranes to make clean segments (supremes). Alternatively, peel and cut into bite-size wedges.

Slice kiwi

Peel kiwi with a spoon or knife and slice into 1/4-inch rounds. If preferred, halve rounds for bite-size pieces.

Prepare pomegranate arils (optional)

If using fresh pomegranate, cut in half and tap out arils into a bowl or gently remove under water to reduce mess. Drain before arranging.

Whisk together honey and fresh lime juice in a small bowl until smooth. If mixture is too thick, whisk in up to 1 tsp water to reach a thin drizzle consistency. Taste and adjust: add more lime for brightness or honey for sweetness. Set aside.

Choose a large platter or shallow tray with a rim. If desired, line the platter with large lettuce leaves or banana leaves to create a background and help catch juice.

Arrange fruits on the platter in visually appealing groupings by color and shape: place clusters of red grapes and green grapes in separate areas, fan sliced strawberries, pile blueberries in a small cluster, and arrange pineapple, watermelon, and cantaloupe cubes in sections. Scatter orange segments and kiwi slices in contrasting spots to add color balance.

For a more formal look, create concentric rings: start with a central pile (pineapple or melon), then add alternating rings of berries, grapes, and sliced fruit working outward.

Sprinkle pomegranate arils and toasted coconut flakes over sections where they complement the fruit (optional). Tuck fresh mint leaves around the tray for color and aroma.

Place lime wedges on the side and transfer the honey-lime drizzle to a small serving bowl with a serving spoon. If any fruits were cut earlier and released juice, blot those areas with paper towel to keep the tray tidy.

Serve immediately at room temperature (up to 30 minutes out) or chilled. Offer small tongs or toothpicks for guests to pick fruit and a small bowl with the honey-lime drizzle if using.

To store leftovers, cover tightly with plastic wrap or transfer to an airtight container and refrigerate for up to 2 days. Note: cut softer fruits (berries, melon) will become juicier over time; for best texture, assemble just before serving.