Fruit Tray Recipe

Wash and prepare

Rinse all fruit thoroughly under cold running water. For grapes and blueberries, place in a colander and gently shake to remove debris. For strawberries, remove stems and hull; halve large berries. Peel, core and cut pineapple, melons, kiwi, and apples into bite-sized pieces. Segment the oranges and remove any membrane seeds. Pat all fruit dry with paper towels or a clean kitchen towel to remove excess moisture.

Prevent browning on apples

If not serving immediately, place apple slices in a bowl and toss with 1 tablespoon lemon juice to prevent browning. Refrigerate until assembly.

Arrange on tray

Select a large platter or shallow tray. Arrange fruit in sections or in an alternating pattern for color contrast — for example, place grapes in small clusters, fan sliced apples and kiwi, mound blueberries, and create small piles of pineapple, cantaloupe, and honeydew. Leave a central space or a small bowl area for the dip. Garnish fruit piles with a few mint leaves if desired and insert toothpicks or skewers into larger fruit pieces for easy serving.

Soften and mix

In a medium mixing bowl, beat the softened cream cheese with a hand mixer or whisk until smooth and lump-free (about 1–2 minutes). Add the Greek yogurt, honey, vanilla extract, lemon zest, lemon juice, and a pinch of salt. Continue to beat or whisk until fully combined and smooth, scraping down the sides of the bowl as needed.

Adjust consistency and sweetness

Taste the dip and adjust sweetness or acidity as desired: add up to 1 tablespoon more honey for sweeter, or an additional 1/2 teaspoon lemon juice for tang. If the dip is too thick, stir in 1–2 teaspoons of milk or additional yogurt to reach the preferred consistency.

Chill (optional)

For best flavor, cover and refrigerate the dip for 15–30 minutes to allow flavors to meld. If serving immediately, transfer to a serving bowl.

Place the bowl of fruit dip in the reserved central spot on the tray. Sprinkle remaining mint leaves over the tray for color, if using. Provide small plates and napkins. If using toothpicks or skewers, place them near the tray for guests to pick fruit easily. Keep refrigerated until ready to serve; discard any cut fruit left at room temperature for more than 2 hours.