Small Fruit Platter Recipe

Prepare strawberries

Rinse strawberries under cold water and pat dry. Hull and halve larger berries so pieces are roughly the size of grapes. Leave small berries whole.

Prepare grapes

Rinse grapes and remove from stems. Pat dry and set aside in a small bowl.

Prepare pineapple

If using a whole pineapple, cut off top and bottom, slice away skin, remove core and dice to make about 1 cup. If using pre-cut, drain any excess juice and pat pieces dry.

Prepare kiwi

Peel kiwi with a paring knife or spoon and slice into rounds or half-moons about 1/4-inch thick.

Prepare blueberries

Rinse blueberries, drain in a colander and pat dry with paper towel. Keep whole.

Prepare cantaloupe

Cut melon in half, remove seeds, slice away rind and cut flesh into 1/2-inch cubes or small wedges until you have about 1 cup.

Prepare orange

Peel orange or clementines and separate into segments. For a decorative touch, cut each segment in half crosswise.

Place prepared fruit into separate small bowls or piles to make assembly easier. Toss pineapple lightly with 1 tablespoon lemon juice and 1 teaspoon honey (if using) to brighten flavor and slow browning.

Toast flaked almonds in a dry skillet over medium heat for 2–3 minutes, stirring constantly, until golden and fragrant. Remove from heat and cool.

Lightly bruise mint leaves by clapping them between your palms or rolling gently to release aroma; keep a few whole leaves for garnish.

Whisk together Greek yogurt, 1 tablespoon honey and 1 teaspoon vanilla extract until smooth. Taste and adjust sweetness if desired. Chill until ready to serve.

Select a small serving platter or board (about 10–12 inches). Start by arranging the fruit in small clusters by type so colors are balanced—place strawberries, grapes, pineapple, kiwi, blueberries, cantaloupe and orange segments in separate groups with a little space between clusters.

For visual interest, fan the kiwi slices, pile grapes loosely (so they retain dimension), and stand some strawberry halves on their cut sides. Keep blueberries in a small heap to add a deep color contrast.

Tuck mint leaves in a few spots around the platter and sprinkle the toasted flaked almonds over the cantaloupe or pineapple clusters if using.

Place the yogurt dipping sauce in a small bowl on the platter or serve the fruit unadorned. If plating for immediate service, give the entire platter a light 1-teaspoon drizzle of honey over the pineapple and berries for extra shine.

Serve immediately or cover and refrigerate up to 2 hours. Avoid dressing fruit too early to prevent sogginess; keep sauce separate until serving if preparing ahead.