Fresh Fruit Platter Recipe
Juicy pineapple, crisp apples & perfect strawberries cut to order. Enough for 12 ample sides.
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Ingredients
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Fruit
Optional garnish & serving
Method
Fruit
Prepare workspace
Sanitize a cutting board and knife. Rinse and dry all fruit under cold running water. Set out a large platter (about 16–18 inches) or two medium platters and a bowl for grapes/berries.
Pineapple
Cut off the top and bottom of the pineapple. Stand it upright and slice away the skin in vertical strips, removing any remaining eyes with the tip of the knife. Cut the pineapple lengthwise into quarters, remove the core from each quarter, then slice each quarter into 1/2-inch thick slices or bite-size chunks. Transfer to one area of the platter.
Apples
Core the apples with an apple corer or slice them in half and remove the core. Immediately rub the cut surfaces with the halved lemon (to prevent browning) and then slice each apple into 8–10 thin wedges (about 1/4-inch thick). Arrange apple slices on the platter in a fanned pattern near the pineapple.
Strawberries
Hull each strawberry by cutting off the stem and a small cone of top. Leave larger berries halved and smaller berries whole so sizes are varied. If halving, make a clean vertical cut. Place strawberries on the platter grouped by halved/whole for visual contrast.
Grapes and blueberries
Remove grapes from stems and discard any damaged berries. Scatter grapes and blueberries into a small bowl or arrange in clusters on the platter to fill gaps and add color contrast.
Finish assembly
Make sure pieces are bite-sized and evenly distributed so each guest can take a variety. Tuck fresh mint leaves around fruit clusters for color. If using honey, drizzle lightly over pineapple and strawberries just before serving to avoid stickiness while holding. Provide toothpicks or small skewers alongside the platter.
Storage & holding
If not serving immediately, cover loosely with plastic wrap and refrigerate up to 4 hours. Keep apple slices with lemon rubbed on them to minimize browning; if browning occurs, they are still safe to eat but less visually appealing.
Optional garnish & serving
Place mint leaves strategically around the platter for aroma and color. Offer a small bowl of extra honey at the side and place toothpicks or skewers in a separate small cup for easy access.