Assorted Fruit Tray Recipe
Make Assorted Fruit Tray Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Citrus & Stone Fruits
Berries & Small Fruit
Melon & Tropical
Grapes & Finishers
Optional Dips
Method
Citrus & Stone Fruits
- 1
Prepare oranges and mandarins
Peel the mandarins and section them into individual segments, removing seeds if present. For navel oranges, slice off top and bottom, stand on a cut end and slice away peel and pith with a knife, then cut into 1/2-inch rounds or half-moons. Pat dry on a paper towel to remove excess juice.
- 2
Prepare peaches/nectarines and plums
Wash peaches/nectarines and plums. Halve and remove pits. For peaches/nectarines, slice each half into 4–6 wedges. For plums, slice into 6–8 wedges depending on size. If fruit is very ripe, handle gently to keep pieces intact.
Berries & Small Fruit
- 3
Prepare strawberries
Rinse strawberries under cold water and pat dry. Hull by removing the green stem and cap with a paring knife or hull tool. Leave whole if small, or halve/quarter larger berries so their size matches other fruits on the tray.
- 4
Prepare blueberries and raspberries
Rinse blueberries and raspberries gently in a colander and drain thoroughly on paper towels. Inspect raspberries for any soft or moldy berries and remove them.
Melon & Tropical
- 5
Prepare watermelon
Trim the rind from the seedless watermelon and cut the flesh into 1-inch cubes or use a melon baller for uniform rounds. Pat cubes dry if very juicy to prevent pooling on the tray.
- 6
Prepare cantaloupe
Cut cantaloupe in half, remove seeds with a spoon, then slice into 1/2-inch wedges or use a melon baller for rounds. Trim away the rind.
- 7
Prepare pineapple
Trim top and bottom, stand pineapple upright and slice away the skin with a knife. Core and cut into bite-sized chunks or wedges. For presentation, you can cut some slices into spears and some into chunks.
Grapes & Finishers
- 8
Prepare grapes
Remove grapes from the stems in small clusters or leave on short stems for easier picking. Rinse under cold water and dry thoroughly to prevent wet spots on the tray.
- 9
Assemble tray
Choose a large serving platter or wooden board. Begin by placing larger items (melon chunks, pineapple, orange rounds) in groups around the platter to create visual anchors. Fill gaps with sliced peaches, plums, and clusters of grapes. Nestle small fruit—strawberries, blueberries, raspberries—into the spaces to create color contrast. Arrange mandarins segments in small bowls or piles for easy grabbing.
- 10
Add mint and lime
Scatter fresh mint leaves evenly over the tray for aroma and color. Zest the lime lightly over the fruit for a bright finish and cut the lime into wedges and place on the tray for guests to squeeze, if desired. If using honey, warm slightly and drizzle sparingly over sections of stone fruit and berries just before serving.
Optional Dips
- 11
Make yogurt vanilla dip
Whisk together Greek yogurt, powdered sugar, and vanilla extract until smooth. Transfer to a small bowl and chill until serving. This dip pairs well with berries and melon.
- 12
Make honey cream cheese dip
Combine softened cream cheese with 1 tablespoon honey (reserve 1 tablespoon to drizzle if desired) and whisk until smooth. If too thick, add 1–2 tablespoons milk to reach desired consistency. Transfer to a small serving bowl and place on the tray.