Fresh Fruit Tray Recipe

Wash all fruit thoroughly under cold running water. Pat dry with clean towels or a salad spinner for berries.

Remove stems from strawberries and halve or quarter them depending on size so pieces are bite-sized.

Trim and discard pineapple skin and core. Cut pineapple into 1-inch bite-sized chunks (about 4 cups). Toss cut pineapple with 1 tablespoon lemon juice to slow browning.

Halve cantaloupe and honeydew, remove seeds, peel, and cut into 1-inch cubes (about 3 cups each).

Peel kiwis, slice into rounds or halve the rounds for smaller pieces.

Remove grapes from stems and, if desired, halve large grapes. Rinse again after stemming and pat dry.

If using mandarin segments from cans, drain well. If fresh, peel and separate segments.

Place blueberries in a small bowl and refrigerate until assembly to avoid crushing.

Wash mint leaves and gently pat dry. Reserve whole small sprigs for garnish.

Combine remaining 1 tablespoon lemon juice with 1 tablespoon honey (optional) in a small bowl and brush lightly onto any fruit that may brown (apples/pears if added) or use as a light glaze for pineapple.

Yogurt dip

Stir vanilla yogurt with 1 tablespoon maple syrup or honey until smooth. Chill until serving.

Cream cheese honey dip

Beat softened cream cheese with powdered sugar and 1 tablespoon maple syrup or honey until smooth and spreadable. Thin with 1–2 tablespoons milk if needed. Chill before serving.

Select a large platter or catering tray. If desired, line with parchment paper and arrange small bowls for dips in the center or along one side.

Begin arranging fruit by placing larger items (pineapple, cantaloupe, honeydew) in groups around the tray to create visual anchors.

Fill in gaps with strawberries, kiwi slices, and mandarin segments, arranging by color for contrast (reds next to greens, blues as small clusters).

Tuck clusters of red and green grapes into remaining spaces, keeping clusters intact where possible for easy picking. Place blueberries in small mounds so they are visible and not crushed.

Garnish with mint sprigs evenly spaced around the tray. Place dipping bowls in their reserved spots and add toothpicks or small forks nearby for convenience.

Cover loosely with plastic wrap and refrigerate up to 4 hours. Do not assemble more than 4 hours ahead to maintain freshness; for events longer than 4 hours, replenish fruit as needed.

Set the tray out with serving utensils, napkins, and the dipping bowls. Encourage guests to use toothpicks or forks. Keep refrigerated until 10–15 minutes before serving.