Fresh Fruit Tray Recipe

Chill and wash

Refrigerate fruit for at least 1 hour before serving if desired. Wash strawberries, grapes, blueberries, and mint under cold water. Pat dry with paper towels or a clean kitchen towel to avoid excess moisture on the tray.

Prepare workspace

Set out a large cutting board, sharp chef's knife, paring knife, serving platter, small bowls for dip, and toothpicks or skewers. Have a clean towel nearby for wiping the knife and hands.

Watermelon

Trim both ends of the watermelon. Stand it on an end and slice off the rind vertically to remove green skin. Cut into 1-inch thick slices, then cut each slice into 1-inch cubes or use a cookie cutter for wedges. Place cut watermelon in a bowl and chill until arranging.

Pineapple

Cut off top and bottom of the pineapple. Stand the pineapple upright and slice off the skin, removing any eyes with the tip of the knife. Quarter lengthwise, remove core from each quarter, then slice into 1/2-inch thick pieces or bite-sized chunks. Transfer to a bowl.

Melons (honeydew & cantaloupe)

Halve each melon and scoop out seeds with a spoon. Slice away the rind and cut flesh into 1-inch cubes or 1/2-inch thick half-moon slices. Keep melons separate from watermelon to avoid excess moisture mixing.

Grapes

Remove grapes from stems and discard any damaged fruit. Keep whole. If desired, halve larger grapes lengthwise for easier eating by children or guests.

Strawberries

Hull strawberries by removing the green caps and slice large berries in half or quarters; leave small berries whole. Pat dry again before arranging.

Blueberries and kiwi

Keep blueberries whole. For kiwi, trim both ends, peel with a knife or peeler, and slice into 1/4-inch rounds or half-moons depending on size.

Oranges

Peel and segment oranges (supremes) by cutting away peel and pith and sectioning between membranes for neat pieces, or simply peel and cut into 1/2-inch rounds if preferred.

Honey-lime yogurt dip

In a small bowl combine Greek yogurt (1 cup), honey (4 tbs), vanilla extract (1 tsp), and the juice of 1 lime (about 1–2 tbs). Stir until smooth. Taste and add more honey or lime juice if desired. Sprinkle a pinch of coarse sea salt to enhance flavors and stir gently. Transfer to a small serving bowl and chill until serving.

Mint preparation

Pluck whole mint leaves from stems and gently pat dry. Reserve a few whole leaves for garnish and finely chop a small handful to sprinkle lightly over the fruit for aroma.

Start with the largest items: arrange pineapple chunks in a cluster on one side of the platter and place watermelon cubes and melon cubes in separate clusters to prevent juices from mixing too much. Create visual contrast by alternating colors—place cantaloupe near blueberries or strawberries next to green grapes.

Fill gaps with smaller fruits: mound grapes in small bunches, scatter blueberries in small piles, and tuck strawberry halves around the edges for color. Arrange kiwi slices and orange segments in fan shapes or rows to add texture variety.

Use mint leaves as focal points: tuck whole mint leaves in a few places across the tray and lightly sprinkle the chopped mint over melon areas for scent. Place the honey-lime yogurt dip in the small bowls and set them on the platter or alongside it. Reserve toothpicks or skewers in a small cup or tuck them into one corner of the tray for easy picking.

Final touches: lightly squeeze the remaining lime over pineapple and berries if desired to brighten flavors. Wipe any juice drips from the platter edges and return the tray to the refrigerator up to 30 minutes before serving if needed. Serve chilled.

Cover any leftover cut fruit tightly with plastic wrap or store in airtight containers. Keep the dip in a separate sealed container. Consume within 2–3 days for best texture; melons and pineapple may release more juice if stored longer.