Rinse all berries, grapes, and delicate fruit under cold running water. Place in a colander to drain, then gently pat dry with paper towels or a clean kitchen towel. Leave strawberries whole or hulled per preference; hull if desired. Drying thoroughly prevents sogginess on the platter.

Peel and cut

Peel and slice the kiwi and mango (if using). Halve large fruits as needed. Remove pineapple core and cut into bite-size pieces. Cube or ball the melons and slice peaches/nectarines into wedges about 1/4-inch thick. Quarter figs if using. Make pieces roughly uniform in size for easy eating.

Stem and separate grapes

Keep small clusters of grapes intact but remove any damaged grapes. If serving for a large group, consider removing grapes from stems for easy pick-up. Pat grapes dry after washing.

Assemble Platter

Chill platter

Place the serving platter or board in the fridge for 10–15 minutes before arranging fruit so it stays cool longer when served.

Arrange fruit

Start by placing larger fruit groupings (melon, cantaloupe, pineapple) in broad areas to anchor the composition. Arrange sliced peaches, kiwi, and accent fruit in small fanned clusters. Fill gaps with small, colorful fruits like strawberries, blueberries, blackberries, and grapes. Vary colors and shapes to create visual contrast and easy picking. Keep sticky fruits like pineapple or mango slightly separated or place them on small lettuce leaves to prevent other fruits from becoming damp.

Add garnishes

Tuck fresh mint sprigs and edible flowers (if using) between fruit clusters for color and aroma. Sprinkle toasted sliced almonds sparingly over melon or near the honey bowl for guests who want a bit of crunch (label nut garnish if serving to others).

Finishing Touches

Make honey-lime drizzle

In a small bowl combine the honey and the juice of half the lime (about 1 tsp lime juice if large). Stir until honey is thin and pourable. Taste and adjust with remaining lime if you want more brightness. Transfer the honey-lime drizzle to a small serving bowl and place it on the platter.

Zest the remaining lime over a portion of the fruit for a fresh citrus aroma. Place extra lime halves nearby for guests to squeeze if desired.

Keep the platter chilled until serving. If the event is outdoors and warm, replenish the platter with fresh fruit as needed and replace the platter on ice under the board or use a chilled base so fruit remains cool.

Serve

Provide small forks or toothpicks and napkins. Encourage guests to use the honey-lime drizzle sparingly. Refill small bowls of honey every so often and remove any fruit that becomes watery or overripe during service.