Sliced Fresh Fruit Recipe

Wash and dry

Thoroughly wash all fruit under cold running water. For berries, place in a colander and rinse gently; pat dry on clean kitchen towels or paper towels. Wash mint leaves and pat dry.

Prepare work area

Clear a large cutting board and have a sharp chef's knife, paring knife, melon baller (optional), and a large platter or two ready. Line the platter with parchment or banana leaves if desired for presentation.

Watermelon

Cut the watermelon in half, then into manageable sections. Remove rind and slice flesh into 1/2-inch thick half-moons or into 1-inch cubes depending on desired look. Place sliced/cubed watermelon in a large bowl and refrigerate until assembly.

Cantaloupe

Slice the cantaloupe in half, scoop out seeds, remove rind, and slice into 1/2-inch half-moons or wedges. Keep separated from other fruits in a bowl in the refrigerator.

Pineapple

Trim top and bottom, stand pineapple upright and slice off the skin. Remove any remaining eyes with the tip of the knife. Cut into quarters lengthwise, remove core from each quarter, then slice into 1/2-inch wedges or 1-inch bite-sized pieces.

Mango

Peel the mango or slice around the cheek to remove flesh from the pit. Score the flesh into cubes and scoop out with a spoon, or slice into 1/2-inch slices. Keep mango pieces in a bowl separately to avoid staining other fruit.

Kiwi

Trim both ends of each kiwi, peel with a paring knife or spoon, and slice into 1/4-inch rounds or half-moons.

Berries and grapes

Hull strawberries (remove green tops) and slice in half or quarters depending on size. Keep blueberries and blackberries whole. Remove any grapes from stems and leave whole or halve large grapes.

If you want a light shine and extra flavor, whisk together fresh lime juice and honey (3 tbs lime juice to 2 tbs honey). Warm the honey slightly if needed to combine easily. Toss softer fruit (mango, berries, pineapple) gently with the glaze — use sparingly so fruit doesn't become soggy. Add a teaspoon of lemon-lime zest to the glaze for brightness if using.

Arrange fruit on the platter(s) by grouping colors and shapes for visual contrast. Create clusters: a mound of grapes, rings of kiwi, fan slices of mango or pineapple, and scattered berries. Place larger slices (watermelon, cantaloupe) along the edges or as a base, then layer smaller fruits on top and in gaps.

Tuck small sprigs of fresh mint between fruit clusters for color and aroma. If using toothpicks or small skewers, assemble a few mixed fruit skewers (grape, strawberry half, kiwi round) and place them on the platter for easy picking.

If you prepared a glaze, give the platter a light drizzle over areas of fruit immediately before service — do not soak. Serve chilled. Refrigerate any leftover cut fruit in airtight containers for up to 48 hours.