Fruit Platter Recipe
Make Fruit Platter Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fresh Fruit
Accompaniments & Garnish
Method
Fresh Fruit
- 1
Wash and dry
Rinse all berries, grapes, and the outside of melons, pineapple, mango, and apples under cold running water. Pat dry thoroughly with paper towels or a clean kitchen towel to prevent excess moisture on the platter.
- 2
Prepare grapes and berries
Remove stems from strawberries and slice if large; leave small strawberries whole. Trim grapes from the bunches into small clusters or single grapes, depending on desired presentation. Leave blueberries whole.
- 3
Cut pineapple
Cut the top and bottom off the pineapple, slice away the skin, remove the core, and cut into bite-size wedges or spears (about 2 cups). Pat pieces dry to remove excess juice.
- 4
Prep melon
Halve the cantaloupe or honeydew, remove seeds, then either ball with a melon baller or cut into 1-inch cubes to yield about 2 cups. Chill briefly if desired.
- 5
Prep kiwi and mango
Peel the kiwis and slice in half lengthwise (or into coins), and peel and slice the mango into thin slices or chunks.
- 6
Prep apple (optional)
If using apple, core and thinly slice, then toss slices immediately with about 1 tablespoon lemon juice to prevent browning.
Accompaniments & Garnish
- 7
Place 1 cup Greek yogurt into a small bowl. If making a honey-yogurt dip, stir in 2 teaspoons honey until smooth. Adjust sweetness to taste. Chill until ready to serve.
- 8
Arrange mint sprigs: pick a few small sprigs of fresh mint leaves and set aside for garnish.
- 9
Drizzle and finishing touches: if desired, lightly drizzle 2 teaspoons of honey over a portion of the fruit just before serving for shine and sweetness. Garnish the platter with mint leaves.
- 10
Assemble the platter: choose a large serving platter or board. Start by placing larger fruit pieces (pineapple wedges, mango slices, melon chunks) spaced evenly. Fill gaps with clusters of grapes and small piles of blueberries. Tuck halved strawberries and kiwi slices around the larger pieces for color contrast. Place the bowl of yogurt dip on one side or in the center. Scatter apple slices (if used) and tuck mint sprigs throughout for aroma and visual appeal. Serve immediately or keep chilled up to 2 hours.