Fresh Fruit Plate Recipe

Prepare strawberries

Rinse strawberries under cold water, pat dry with a paper towel, remove stems and cut each strawberry in half (or quarters if large).

Prepare grapes and blueberries

Rinse grapes and blueberries in a colander under cold water and drain thoroughly. Remove any stems from grapes.

Prepare pineapple

Peel the pineapple, remove the core, and cut into bite-sized chunks to total about 1 cup.

Prepare kiwi

Peel kiwis with a paring knife or spoon, then slice into rounds or half-moons about 1/4-inch thick.

Prepare mango

Peel and slice the mango: cut cheeks from either side of the pit, score the flesh into cubes while in the skin, then scoop or slice into bite-sized pieces.

Prepare orange

Peel the orange, remove pith as needed, and segment or slice into rounds or half-moons.

Prepare apple

Core the apple and cut into thin wedges. To prevent browning, immediately toss apple wedges with a squeeze of lime juice.

Choose a platter or individual plates. Arrange the prepared fruits attractively: place larger pieces (pineapple, mango, orange slices) first as focal points, cluster strawberries and kiwi near them, scatter blueberries and grapes to fill gaps, and fan apple wedges along one edge.

Garnish the plate by tucking fresh mint leaves among the fruit clusters for color and aroma.

If using, lightly toast coconut flakes in a dry skillet over medium heat for 1–2 minutes until golden, watching closely so they don't burn. Let cool and sprinkle over the fruit.

If using honey, warm it slightly (5–10 seconds in microwave) to thin, then lightly drizzle over the fruit plate, or serve honey on the side for guests to add.

Finish with a final light squeeze of lime over the entire plate to brighten flavors. Serve immediately or cover loosely and refrigerate up to 2 hours.