Fruit Platter Recipe

Wash and dry

Rinse all fruit under cold running water. Place berries and grapes in a colander to drain, then gently pat dry with paper towels or spin in a salad spinner to remove excess moisture. Dry fruit prevents dilution of sauces and helps presentation.

Hull and cut strawberries

Remove stems from strawberries. If berries are large, halve or quarter them so pieces are roughly bite-sized and consistent with the rest of the fruit.

Prepare grapes and berries

Keep grapes whole (remove any stems if preferred). Remove any damaged berries or grapes.

Cut pineapple

Peel, core, and cut pineapple into 1-inch chunks. Pat pieces dry with a paper towel to remove excess juice.

Slice kiwifruit

Peel kiwis, then slice into 1/4-inch rounds or half-moons depending on presentation preference.

Segment oranges

Using a sharp knife, cut off the top and bottom of the orange, then slice away the peel and pith. Working over a bowl to catch juices, cut between membranes to release clean segments. Set segments aside and reserve any collected juice for dressings if desired.

Cut melon

Remove rind from watermelon or cantaloupe and cut into 1-inch cubes or use a melon baller to make spheres. Pat dry to remove excess liquid.

Optional: remove pomegranate arils

If using pomegranate arils, remove them from the membrane and set aside for sprinkling as a colorful garnish.

Toss delicate fruit with lime

In a small bowl, gently toss blueberries, sliced kiwi and orange segments with 1 tablespoon fresh lime juice and a light pinch (1/4 tsp) of sea salt if desired. This brightens flavor and helps prevent browning of cut fruit.

Honey-vanilla yogurt dip

In a small bowl combine 1 cup Greek yogurt, 2 tablespoons honey and 1/2 teaspoon vanilla extract. Whisk until smooth and refrigerate until ready to serve.

Cream cheese lemon spread

Beat 4 oz softened cream cheese with 2 tablespoons powdered sugar and 1 teaspoon lemon zest until smooth. If too thick, thin with 1 teaspoon milk or lemon juice to reach a dip consistency. Chill until serving.

Simple chocolate ganache

Place 4 oz chopped dark chocolate in a heatproof bowl. Heat 2 tablespoons heavy cream until just simmering, pour over chocolate and let sit 1 minute. Stir gently until smooth. Keep warm or cool slightly to thicken; transfer to a small serving bowl.

Choose a large, shallow platter or wooden board. Arrange fruit in groups or patterns rather than mixing everything together — place grapes in small clusters, a mound of pineapple chunks, scattered blueberries, fan the kiwi slices, and nestle orange segments and halved strawberries for color contrast.

Leave small open spaces for dipping bowls. Place the prepared dipping sauces in small bowls and set them on the platter or alongside on a separate small plate.

Sprinkle pomegranate arils lightly over areas of pale fruit (like honeydew or pineapple) for pops of color. Tuck fresh mint leaves around the fruit clusters to add fragrance and a finished look.

If you reserved any orange juice when segmenting, you can drizzle a teaspoon over pineapple or melon areas to enhance shine — do not over-moisten the fruit to avoid sogginess.

Garnish with a final light dusting of powdered sugar over berries if desired (optional). Serve immediately, or cover loosely with plastic wrap and refrigerate up to 2 hours before serving. Avoid refrigerating longer as cut fruit can weep and soften.