Fruit Platter Recipe
Sliced orange, kiwi, banana, apple and strawberry.
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Ingredients
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Fruit
Optional finishing
Method
Prep and slice
Wash fruit
Rinse all fruit under cold running water. Gently rub the skins of the orange, kiwi, apple and strawberries to remove any residue. Pat dry with a clean towel.
Peel and slice orange
Using a sharp knife, cut off both ends of the orange. Stand the orange on one cut end and slice downward to remove the peel and pith, following the curve of the fruit. Slice the peeled orange crosswise into 1/4-inch (about 6 mm) rounds or into half-moons if preferred. Reserve any juice that collects.
Peel and slice kiwi
Trim the ends of each kiwi. Peel with a small knife or vegetable peeler, then slice into 1/4-inch (6 mm) rounds. If desired, cut rounds in half for smaller pieces.
Slice banana
Peel the banana and slice on the diagonal into 1/4-inch (6 mm) thick slices. If you won't serve immediately, toss the banana slices gently with about half of the lemon juice to slow browning.
Core and slice apple
Cut the apple into quarters and remove the core. Slice each quarter into 1/8- to 1/4-inch (3–6 mm) slices. Immediately toss the apple slices with the remaining lemon juice to prevent browning, making sure pieces are lightly coated.
Hull and halve strawberries
Remove the green hulls from each strawberry with a paring knife. Slice larger strawberries in half or quarters so pieces are bite-sized and consistent with the other fruit slices.
Assemble
Select a serving platter or shallow bowl. Arrange the fruit in groups or in an alternating pattern for visual appeal: e.g., fan orange rounds in one area, place kiwi rounds beside them, create a small row of banana slices, fan apple slices, and tuck strawberries into gaps. Aim for a balanced color distribution across the platter.
If you reserved orange juice, whisk it with the honey and drizzle lightly over the fruit to add shine and a touch of sweetness. Alternatively, drizzle honey alone if you prefer.
Garnish with fresh mint leaves placed evenly around the platter. Serve immediately. If not serving right away, cover loosely and refrigerate up to 1–2 hours (banana and apple may brown slightly over time).