Seasonal Fruit Plate Recipe

Prepare strawberries

Rinse strawberries under cold water, pat dry with paper towels. Hull and halve larger berries so pieces are roughly bite-sized (about 12 whole berries will yield ~24 halves).

Prepare blueberries

Rinse blueberries and drain well in a colander. Remove any stems or damaged berries.

Prepare grapes

Rinse green and red grapes. Remove grapes from stems and discard any soft or damaged ones. Leave whole or halve large grapes if preferred.

Prepare kiwi

Peel kiwis and slice into rounds or half-moons about 1/4-inch thick.

Prepare pineapple

If using a whole pineapple, cut off top and bottom, slice away rind, core, and dice into 1/2-inch cubes. If using pre-cut, drain any excess juice.

Prepare melon

Cut the melon in half, scoop out seeds, slice or cube the flesh into 1-inch pieces. Chill briefly if desired.

Prepare orange

Peel and segment the orange (supremes) or slice into thin rounds, removing pith and seeds. Pat segments dry to avoid excess moisture on the plate.

Make honey-lime drizzle

In a small bowl whisk together honey and fresh lime juice until smooth. Taste and add an additional 1/2 teaspoon lime juice or 1/2 tablespoon honey if you prefer more tang or sweetness.

Arrange fruit on plate

Select a large shallow platter or individual plates. Start by placing larger fruit pieces (melon, pineapple) spaced evenly. Add groups of strawberries, kiwi slices, orange segments and clusters of grapes. Tuck small fruit (blueberries) into gaps to create color contrast and balance. Aim for a loose, natural look rather than rigid rows.

Add accompaniments

Drizzle the honey-lime mixture lightly over the fruit. If using, spoon small dollops or a neat bowl of Greek yogurt at one side of the platter. Scatter toasted sliced almonds over the yogurt or fruit for crunch. Finish with fresh mint leaves tucked around the plate for aroma and color. Optionally sprinkle a light pinch of flaky sea salt over pineapple and melon to heighten flavor.

Serve

Serve immediately, or chill the assembled plate for up to 30 minutes before serving. Keep any leftover dressing or yogurt refrigerated in separate containers for up to 48 hours.