Fruit Plate Recipe

Wash and dry

Rinse all berries, grapes, and kiwifruit under cold running water. Pat dry gently with paper towels or a clean kitchen towel to remove excess moisture (important to prevent sogginess).

Prepare watermelon

Trim rind from seedless watermelon and cut into 1-inch cubes. Measure out approximately 3 cups and set aside in a large bowl.

Prepare pineapple

Trim top and bottom of pineapple, slice away rind, remove core, and cut flesh into 1-inch chunks to yield about 2 cups. Place in bowl with watermelon if not assembling immediately to avoid drying.

Prep berries and grapes

Hull strawberries and halve them (quarter if very large). Remove grapes from stems and discard any soft or damaged pieces. Reserve blueberries as-is. Combine berries and grapes in a separate bowl.

Prepare melons and kiwi

Peel cantaloupe or honeydew, remove seeds, and cut into 1-inch cubes (~2 cups). Peel kiwifruit and slice into 1/4-inch rounds (~1 cup).

Choose a serving platter: select a large flat platter or wooden board (12–16 inches) with a clean surface. Chill platter briefly if serving very cold fruit is desired.

Arrange fruit by color and shape: Start by placing larger fruit clusters (watermelon and cantaloupe/honeydew) in two separate areas to create structure. Add pineapple clusters near the center. Fill gaps with halved strawberries, clusters of red and green grapes, and small pockets of blueberries for color contrast. Fan kiwifruit slices along one edge or create a small rosette. Keep similar colors separated to create visual contrast.

Create height and texture: Pile some fruit loosely to add height, and tuck small clusters of grapes or berries into gaps. Scatter toasted shredded coconut over melon or pineapple if using, to add texture.

Garnish and finish: Zest the lime lightly over the assembled fruit for brightness, then cut the lime into wedges and arrange on the platter. Drizzle honey sparingly over berries and kiwi if you want extra sweetness. Tuck mint leaves evenly around the platter for aroma and color.

Make yogurt dip

In a small bowl combine 1 cup plain Greek yogurt, 1 tsp vanilla extract, and 1 tbsp maple syrup or honey. Stir until smooth and taste; adjust sweetness to preference. Transfer to a small serving bowl and place on the platter or in the center for dipping.

Serve immediately or cover loosely with plastic wrap and refrigerate for up to 6 hours. Avoid dressing the fruit or adding honey too far in advance to prevent juices from pooling. Leftover cut fruit can be stored in an airtight container in the refrigerator for up to 2 days; expect some softening and juice release.