Seasonal Fruit Plate Recipe

Prepare honey yogurt

In a medium bowl, combine 2 cups plain Greek yogurt, 3 tablespoons local honey, 1 teaspoon fresh lemon juice, 1 teaspoon grated lemon zest, and a pinch of sea salt. Stir until smooth and taste; adjust sweetness with up to 1 additional tablespoon honey if you prefer it sweeter.

Wash all fruit thoroughly and pat dry. Hull and halve or slice the strawberries. Halve the grapes. Peel and slice the kiwi. Thinly slice the stone fruit (peach or nectarine). Keep blueberries whole.

Choose a large serving plate or individual plates. Spoon the honey-yogurt into the center of the plate or into small bowls if serving individually. Spread it slightly to create a base or leave a shallow well in the center, depending on presentation preference.

Neatly arrange the prepared fruit around and/or on top of the yogurt in sections or a decorative pattern: berries grouped together, sliced stone fruit fanned, grapes in a cluster, kiwi slices interspersed. Aim for a balance of color and texture.

Drizzle an additional 1 tablespoon of local honey over the arranged fruit and yogurt for shine and extra sweetness.

Sprinkle 2 tablespoons of toasted sliced almonds over the dish for crunch. Tear and scatter fresh mint leaves across the plate for brightness.

If desired, finish with a very light dusting of freshly ground black pepper (a pinch) to contrast the sweetness — this is optional but recommended for a subtle savory lift.

Serve immediately so fruit is fresh and yogurt remains cool. If not serving right away, cover and refrigerate up to 1 hour; add nuts and mint just before serving to preserve texture.