Farmers Market Fruit Plate Recipe

Wash and dry

Rinse all berries, grapes, and delicate fruits in a colander under cold running water. Place them on a clean kitchen towel or paper towels to air-dry and pat gently to remove excess moisture. Do not soak berries.

Hull and quarter strawberries

Trim the green tops from the strawberries with a paring knife and quarter strawberries that are medium to large so they match the size of other fruits on the plate.

Prepare kiwi

Peel the kiwi with a small knife or peeler and cut each into 6–8 wedges or coin slices, depending on preference.

Slice stone fruit

Pit and slice peaches or nectarines into thin wedges (about 6–8 slices per fruit). Toss slices lightly with a squeeze of lemon to prevent browning.

Cut apple

Core and slice the green apple into thin wedges or use an apple corer/slicer. Immediately toss apple slices in a small bowl with 1 teaspoon of lemon juice to prevent browning.

Prepare grapes and small berries

If grapes are on long stems, keep some stem clusters intact for presentation and remove any damaged grapes. Leave blueberries, blackberries, and raspberries whole.

Prep mint and lemon

Rinse mint leaves and pat dry. Reserve a few whole sprigs for garnish and roughly chiffonade the rest for sprinkling. Cut the lemon into wedges for serving and for tossing fruit as indicated above.

Make honey-lemon drizzle (optional)

In a small bowl, whisk together 2 tablespoons honey with 1 teaspoon lemon juice until slightly runny. This brightens fruit flavor and can be drizzled lightly over the plate just before serving.

Prepare yogurt dip

Spoon Greek yogurt into a small serving bowl. If using plain yogurt, sweeten gently with up to 1 teaspoon honey and a few drops of vanilla if desired. Stir until smooth.

Prepare whipped ricotta

Place ricotta in a small bowl and whisk with 1 teaspoon honey and a pinch of salt until smooth and slightly whipped. Transfer to a small serving dish.

Toast almonds

Heat a small dry skillet over medium heat. Add sliced almonds and toast, stirring frequently, until fragrant and lightly golden, 2–3 minutes. Remove from heat and let cool.

Choose a large, shallow platter or wooden board. Arrange fruit in groups or small clusters across the platter to create visual contrast: place strawberries and peach slices in one area, kiwi and apple slices in another, and scatter berries and grapes between them. Keep colors balanced across the plate.

Tuck small bowls of Greek yogurt and whipped ricotta on the platter, spacing them so guests can reach the dips easily. Sprinkle toasted almonds near the dips or in a small bowl.

Garnish the plate with fresh mint leaves and a few edible flowers or microgreens for color. Lightly drizzle the honey-lemon mixture over the fruit if using, or serve it on the side for guests to add.

Serve immediately at room temperature or chilled for up to 1 hour. Keep leftover cut fruit refrigerated in an airtight container for up to 24 hours (note: some fruits brown more quickly).