Fruit Jewels (vg) Recipe

Wash and dry

Rinse all fruit under cold running water. Pat dry gently with a clean kitchen towel or paper towels. Drain in a colander so excess water doesn't make the platter soggy.

Hull and slice strawberries

Remove hulls from strawberries and slice them into halves or quarters depending on size so pieces are bite-sized (about 1/2-in thick).

Prepare grapes and blueberries

Keep grapes and blueberries whole. For larger grapes, halve them. Remove any stems or bruised fruit.

Slice pineapple

Trim top and bottom of pineapple, stand upright and slice off skin. Remove eyes with a paring knife, then core and slice into 1/2-in rings or bite-size wedges and cut into 1-in pieces.

Slice kiwi and mango

Peel kiwi and slice into 1/4–1/2-in rounds or half-moons. Peel mango, slice flesh away from the pit, then score and slice into 1-in pieces or thin cheeks.

Segment orange

Using a sharp knife, cut away top and bottom of the orange, then slice away the peel and pith. Trim between membranes to release individual segments (supremes). Alternatively, peel and cut into bite-size wedges.

Select a large shallow platter or wooden board. Arrange fruit in groups by color and shape — for example, place strawberries together, then a line of mango, a cluster of grapes, a scatter of blueberries, pineapple chunks, kiwi rounds and orange segments — to create a jewel-like mosaic. Alternate colors and textures so the platter looks balanced and vibrant.

Leave small gaps between groups for garnish and to let each fruit stand out. For a treasure-chest presentation, pile some fruit (like grapes and berries) in small mounds and fan sliced fruit (like mango and kiwi) outward.

Make lime-honey glaze (optional)

In a small bowl whisk together fresh lime juice and honey or agave until smooth. If honey is thick, warm briefly (10 seconds) to thin. This light glaze brightens color and adds shine.

Lightly brush or drizzle the lime-honey glaze over the assembled fruit, or toss the bite-size fruit (berries, grapes, pineapple, mango) with the glaze before arranging if you prefer even coating. Use sparingly so fruit doesn't become runny.

Sprinkle a very light pinch of sea salt over the platter to enhance sweetness (optional). Scatter fresh mint leaves evenly across the platter for fragrance and color. If using, sprinkle toasted coconut flakes over sections for crunch and contrast.

Serve immediately at room temperature or chilled for up to 2 hours. If holding longer, cover loosely and refrigerate; bring to cool room temperature 10–15 minutes before serving for best flavor.