Seasonal Fruit Recipe

Prepare and wash fruit

Wash all whole fruit under cold running water. For berries and delicate fruit, place in a colander and rinse gently; drain and pat dry with paper towels or a clean towel. For grapes, remove from stems in clusters as desired and rinse; spin-dry if available. Drain thoroughly to avoid excess moisture on the platter.

Hull and slice strawberries

Trim stems from strawberries and slice each berry in half or into quarters depending on size. Keep strawberries chilled until assembly to preserve texture and color.

Prepare melons and pineapple

Peel and cube or ball cantaloupe and honeydew. For pineapple, remove skin and core, then cut into bite-sized chunks. Transfer to a large mixing bowl and toss gently to combine.

Slice stone fruit and mango

Halve and pit peaches or nectarines, then slice into wedges. Peel and dice mango into medium cubes. To prevent browning on cut stone fruit, lightly brush exposed flesh with lemon juice (use the 2 tbs listed under presentation).

Prepare kiwi and berries

Peel and slice kiwi into rounds or half-moons. Keep blueberries whole. Combine prepared kiwi, blueberries and the sliced strawberries in a bowl if you plan to dot clusters around the platter.

Assemble grapes and small fruits

Arrange green and red grapes in small clusters. Leave some attached to short stem pieces for visual appeal and ease of picking. Pat grapes dry so they don't wet the other fruits.

Arrange on platters

Select a chilled serving platter or tray. Start with larger items (melon, pineapple) spaced evenly. Add clusters of grapes, then layer in sections of strawberries, stone fruit slices, kiwi, mango and blueberries. Aim for color balance and varied shapes to create visual interest. Use small bowls for yogurt dip and toasted nuts/coconut and place them on the platter or alongside. Tuck mint sprigs between fruit groupings for fresh aroma and garnish.

Final touches

If using the honey-lime drizzle, whisk honey, lime juice and lime zest together until smooth and store in a squeeze bottle. Lightly drizzle a small amount across some fruit sections just before service or offer the drizzle on the side. Sprinkle toasted coconut or slivered almonds in small bowls for guests to add. Chill the assembled platters for up to 30 minutes before service; avoid long refrigeration as some fruits lose texture.

Prepare honey-lime drizzle

Whisk together 6 tbs honey, 2 tbs fresh lime juice and 1 tsp lime zest until well combined. Taste and adjust sweetness or acidity. Transfer to a squeeze bottle for neat application or small bowl for serving.

Make yogurt dip

In a small bowl, stir together 2 cups plain Greek yogurt with 2 tbs maple syrup or honey until smooth. Chill until service and place in small serving bowls on the platter.

Toast coconut and almonds (optional)

Preheat a dry skillet over medium heat. Add coconut flakes or slivered almonds in a single layer and toast, stirring frequently, until golden and fragrant, 3–5 minutes. Remove from heat immediately and cool. Place in small bowls for guests to sprinkle.

Transport and hold

Right before transport, loosely cover platters with plastic wrap or lids. Keep chilled in a cooler or refrigerated vehicle at 40°F (4°C) or below. For service, remove wrap and refresh with a few fresh mint sprigs. Replace any fruit that looks soggy or overripe.

Portioning guidance

The quantities listed are sized to provide generous portions for approximately 25–30 guests as part of a larger catered spread (see servings). For smaller groups, scale down proportionally. Place small tongs or forks near the platter to maintain hygiene.