Seasonal Fruit Plate Recipe

Wash and dry berries

Rinse strawberries, blackberries, and blueberries gently under cold running water. Drain in a colander and spread on a clean kitchen towel or paper towels to dry. Pat dry to remove excess moisture so berries don't make the plate soggy.

Hull and quarter strawberries

Remove the green stems and hull the strawberries with a paring knife. Slice each strawberry into quarters (smaller berries can be halved). Set aside on a plate.

Prepare kiwi

Peel the kiwis with a paring knife or vegetable peeler. Slice each kiwi into 1/4-inch (6 mm) rounds or half-moons depending on desired look. Set aside.

Dice mango

Peel the mango. Slice off the cheeks from either side of the pit, score the flesh in a grid without cutting the skin, then invert and cut the cubes away from the skin. For a neat presentation, trim the cubes off and reserve.

Cut pineapple

If using fresh pineapple, peel and core it, then cut into bite-sized chunks about 3/4-inch (2 cm). If using pre-cut pineapple, drain any excess juice.

Segment orange

Peel the orange or clementine and separate into segments. If you prefer, remove the membrane (supremes) for a cleaner look by cutting between membranes over a bowl to catch juices.

Prepare grapes

Rinse seedless grapes, drain, and pat dry. If grapes are large, halve them; otherwise leave whole.

Make honey-lime drizzle

In a small bowl whisk together 2 tablespoons honey, 1 tablespoon fresh lime juice and a pinch of sea salt until smooth. This brightens the fruit and adds a glossy finish. Taste and adjust honey or lime as needed.

Toast almonds (if not pre-toasted)

Place 2 tablespoons sliced almonds in a dry skillet over medium heat. Stir frequently for 2–3 minutes until fragrant and lightly golden. Remove immediately to a plate to stop cooking.

Choose a shallow serving platter or individual plates. Arrange fruit in small clusters or alternating patterns to show color contrast — for example, place strawberry quarters, a cluster of blueberries, a line of kiwi slices, mango cubes, pineapple chunks, blackberries, grapes and an orange segment. Leave small gaps so each fruit is visible and easy to pick.

Lightly drizzle the honey-lime mixture over the fruit evenly, using about half and saving the rest to offer at the table. The drizzle gives a shine and a subtle sweet-tart flavor.

Scatter the toasted sliced almonds over the plate for crunch.

Tuck fresh mint leaves around the fruit clusters and add microgreens or a few edible flowers if using for color and elegance.

If serving with yogurt or mascarpone, place a small bowl of yogurt or a quenelle of mascarpone on the side or in the center of the platter. Sprinkle granola in a small bowl or lightly on top of the yogurt for guests who want crunch.

Serve immediately at cool room temperature or chilled for 10–15 minutes. If you need to hold the plate longer, cover and refrigerate for up to 2 hours; add mint and almonds just before serving to retain freshness and crunch.