Fresh Fruit Platter Recipe

Wash and dry

Rinse all fruit (grapes, strawberries, blueberries, kiwi skins if leaving on, etc.) under cold running water. Drain in a colander and pat dry gently with paper towels or a clean kitchen towel. Dry fruit helps prevent dilution of flavors and keeps the platter looking fresh.

Hull and cut strawberries

Remove strawberry stems and hulls. If strawberries are large, halve or quarter them so pieces are bite-sized and consistent with other fruit.

Prepare grapes

Take grapes off the stems if preferred for easier serving. Discard any stems or bruised fruit and place grapes in a small bowl to keep together when arranging.

Cut pineapple

Trim top and bottom of the pineapple, stand upright and slice off the skin. Remove any remaining eyes with a small knife, core the pineapple, and cut into 1-inch chunks. Place chunks in a bowl.

Slice kiwi and mango

Peel the kiwi and slice into rounds or half-moons. Peel and cube or slice the mango into bite-sized pieces, avoiding the pit.

Cube melon and segment orange

Cut cantaloupe or honeydew in half, remove seeds, and either scoop melon balls with a melon baller or cube into 1-inch pieces. Peel the orange and carefully remove membrane to create clean segments (supremes) or simply slice into wedges.

Choose a platter

Select a large, shallow platter or cutting board with enough surface for all fruit without crowding. Chilled platter helps keep fruit cool—place in fridge for 10–15 minutes before arranging if desired.

Arrange the fruit

Start by placing larger items (pineapple chunks, melon, mango) in separate clusters around the platter to create visual anchors. Add sliced kiwi and orange segments in smaller clusters. Tuck strawberries and blueberries into the gaps. Finish by adding grapes in small bunches or loose piles to fill remaining spaces. Aim for variety in color and shape adjacent to each other for visual contrast.

Dress lightly

Whisk together lime juice and honey (if using) and gently drizzle over the assembled fruit to brighten flavors and add shine. Tossing is optional—if you expect the platter to sit for a while, drizzle just before serving to avoid excess juice pooling.

Garnish

Scatter fresh mint leaves and toasted coconut flakes (if using) over the platter for aroma and texture. Place small bowls of optional dips (vanilla Greek yogurt and cream cheese dip) on the side or in the center of the platter.

Serve

Serve immediately or cover loosely with plastic wrap and refrigerate up to 2 hours. Keep dips chilled until serving. Provide small forks, toothpicks or tongs for guests to pick fruit.