Fresh Fruit Recipe

Fresh Fruit Platter

1. 1

   Prepare produce

   Wash all berries, grapes, kiwi, and mint under cold running water. Pat dry with a clean towel or spin in a salad spinner. Rinse the mango and pineapple as well.

2. 2

   Cut watermelon

   Slice the watermelon in half, then into 1-inch thick rounds. Cut each round into 1-inch cubes or use a melon baller to make bite-sized spheres. Remove rind and any remaining seeds. Transfer to a large bowl.

3. 3

   Cut pineapple

   Trim top and bottom of pineapple. Stand upright and slice off the skin in vertical strips, removing eyes. Quarter lengthwise, remove core from each quarter, then cut into 1-inch chunks. Add to the bowl with watermelon.

4. 4

   Prepare strawberries and grapes

   Hull strawberries (trim the green caps) and halve large berries; leave small berries whole. Remove grapes from stems and discard any bruised or damaged fruit. Keep red and green grapes separate or combine, as desired.

5. 5

   Prepare kiwi and mango

   Peel kiwi and slice into rounds or half-moons about 1/4-inch thick. For the mango, slice the cheeks away from the pit, score the flesh into a grid without cutting the skin, then scoop or slice the cubes out. Add kiwi and mango to the bowl or arrange separately on the platter.

6. 6

   Arrange platter

   Select a large platter or shallow bowl. Arrange fruit in groups or mixed patterns: place watermelon and pineapple in one area, strawberries and blueberries grouped, grapes in small clusters, kiwi and mango layered for color contrast. Aim for an even balance of colors and textures.

7. 7

   Finish and season

   Zest the lime over the assembled fruit, then squeeze the lime juice lightly across the platter to brighten flavors. If using, drizzle honey sparingly over mango and berries for extra sheen and sweetness. Scatter mint leaves as a garnish.

8. 8

   Serve

   Serve chilled or at cool room temperature. Provide small serving forks or toothpicks and a spoon for juices. Keeps well covered in the refrigerator for up to 8 hours; to avoid sogginess, store dressings or honey separately and add just before serving.