Fruit Plate Recipe

Prepare berries and grapes

Rinse strawberries, blueberries and grapes under cold running water. Hull strawberries and halve or quarter larger berries so pieces are roughly bite-size. Pat dry on paper towels.

Prepare pineapple

Remove rind and core from the pineapple and cut into bite-size chunks. Rinse and drain on a paper towel.

Section orange

Peel the orange, remove as much pith as possible, and cut between membranes to release clean segments (supremes). Collect any juices in a small bowl for finishing.

Slice kiwi and apple

Peel the kiwi and slice into rounds or half-moons. Core the apple and thinly slice or cut into wedges. Immediately toss apple slices with the lemon juice to prevent browning (use about half the lemon juice).

Slice banana

Peel and slice the banana just before plating to avoid browning. If preparing ahead, toss with a little lemon juice.

Make light honey glaze (optional)

If using honey, warm the honey slightly (10–15 seconds in microwave) so it pours easily. Stir in the 1 tsp water and remaining lemon juice (about 1/2–1 tbs) and mix to form a thin glaze.

Assemble the plate

On a large platter or individual plates arrange fruit in groups or a visually appealing pattern — cluster similar colors together or alternate for contrast. Place berries in small clusters, fan apple and kiwi slices, and position orange segments and pineapple pieces to create height and color balance. Add banana slices last so they remain fresh.

Finish and garnish

If using the honey glaze, lightly drizzle it over the fruit with a spoon for subtle shine (avoid pooling). Sprinkle toasted coconut flakes if desired. Scatter mint leaves across the plate for aroma and color. If you reserved orange juices, drizzle a little over the fruit for extra brightness.

Serve

Serve immediately at room temperature or chilled. If not serving right away, cover loosely with plastic wrap and refrigerate up to 2 hours; add banana and mint just before serving.