Assorted Fruit Recipe

Wash all whole fruit (apples, pears, oranges, grapes) under cold running water. Gently rub skins where applicable to remove any residue.

Pat dry with a clean kitchen towel or paper towels. Place on a cutting board for further prep.

If serving whole as part of the platter, keep apples, pears and oranges whole and arrange later. Otherwise, follow the slicing steps below.

Peel the bananas and slice on a slight diagonal into 1/2-inch (1–1.5 cm) thick pieces to keep attractive shapes. Place slices in a bowl and toss immediately with 1 tablespoon of the lemon juice to slow browning.

Core the apples and pears with an apple corer or cut into quarters and remove core. Slice into 1/4-inch thick wedges or bite-sized pieces. Toss the apple and pear slices with the remaining 1 tablespoon lemon juice to prevent browning and to add brightness.

Peel oranges and segment (remove membrane) or peel and slice into rounds, depending on presentation preference. Remove any seeds. Pat dry briefly to remove excess juice.

Hull the strawberries and cut large berries in halves or quarters so pieces are similar in size to other fruits.

Rinse blueberries and drain in a sieve; leave whole.

If using fresh pineapple, remove the top and bottom, stand the pineapple upright and slice away the skin. Remove the core and cut the flesh into 1/2-inch chunks. Place in bowl.

Peel the kiwi with a spoon or peeler and slice into rounds or half-moons roughly 1/4-inch thick.

Remove grapes from stems and give them a final rinse if desired. Pat dry and place in a small bowl or cluster them on the platter.

Choose a large serving platter or individual bowls. Arrange fruit sections so colors and textures alternate (for example: pineapple, berries, apple slices, grapes, kiwi, orange segments, banana). This keeps the platter visually appealing and easy for guests to select.

If you expect the platter to sit out more than 30–45 minutes, arrange smaller portions of banana and apple near cool fruit (berries/blueberries) and keep any leftover lemon juice nearby to refresh slices as needed.

Finishing touches

Drizzle honey sparingly over pineapple, strawberries and banana if using. Sprinkle toasted coconut flakes and a very light pinch of sea salt over portions of pineapple or mango-like pieces to enhance sweetness. Scatter fresh mint leaves across the platter for aroma and color.

Serve immediately, or cover loosely and refrigerate up to 4 hours. For best texture and appearance, consume within a few hours of assembly.