Fresh Fruit Tray Recipe

Wash and dry

Rinse all berries, grapes, and stone fruit under cold running water. Place them in a colander to drain and gently pat dry with clean kitchen towels or paper towels. Dry fruit prevents excess moisture on the tray.

Hull strawberries and slice larger fruit

Remove stems from strawberries (hull) and halve or quarter them depending on size. Peel mangoes and cut into bite-sized cubes. Peel kiwis and slice into rounds or half-moons about 1/4-inch thick.

Cut melon and pineapple

Cut the watermelon and cantaloupe in half, remove seeds, then slice and cut into 1-inch cubes or use a melon baller for uniform bites. Core and peel the pineapple, then cut into 1-inch chunks.

Optional acid treatment

If preparing ahead more than 2 hours, toss apple or pear pieces (if included) or any cut mango/pineapple lightly with 1-2 tsp lemon or lime juice to slow browning. For this tray, drizzle the measured 2 tsp lemon juice over mango and pineapple if desired.

Select a large platter or tray with a raised edge. Pat the surface dry if needed.

Begin arranging fruit in groups to create visual appeal: place clusters of red grapes and green grapes in two separate areas. Arrange strawberries in a fan or small mound near one grape cluster. Place pineapple chunks and melon cubes in alternating rows or small piles to show color contrast.

Fill smaller gaps with blueberries and blackberries, scattering them for contrast. Arrange kiwi slices and mango cubes in another section. If using toothpicks or skewers, thread grapes, pineapple, and strawberry halves onto skewers for easy picking and insert the skewers upright into foam or lay them flat on the tray.

Garnish the tray by tucking small sprigs of fresh mint between fruit clusters and sprinkling toasted coconut flakes over pineapple or mango sections for texture and aroma.

If desired, chill the assembled tray for 20–30 minutes before serving to allow flavors to meld and to keep fruit cool.

In a small bowl combine 1 cup plain Greek yogurt, 3 tbs honey, and the juice of 1 lime. Whisk until smooth. Taste and adjust honey or lime juice to preference.

Transfer the dip to a small serving bowl and place it on the tray. Sprinkle a few toasted coconut flakes or a few chopped mint leaves on top for garnish.

Provide small tongs, spoons, or toothpicks near the tray so guests can serve themselves without touching other fruit. Place napkins nearby.

Store any leftover cut fruit in airtight containers in the refrigerator for up to 3 days; keep berries separate from juicier fruit (pineapple, melon) to avoid sogginess.