Wash all berries and seasonal fruit gently under cool running water. Drain in a colander and pat dry with a clean kitchen towel or paper towels to avoid soggy fruit.

Hull strawberries and halve or quarter them depending on size. Slice any larger seasonal fruit (peach, kiwi, melon) into even, bite-sized pieces so all fruit is similar in size.

Taste a small piece of each fruit and remove any stems, bruised spots, or overly ripe sections. Keep berries whole where possible to preserve texture.

Arrange the fruit on a large serving platter or individual plates. Place berries in small clusters (e.g., strawberries in one area, blueberries in another) and intersperse seasonal slices for color contrast and easy picking.

Accompaniments & Dressing

Prepare Yogurt-Honey Drizzle

In a small bowl, whisk together the Greek yogurt, honey (or maple syrup), lemon juice, and lemon zest until smooth. Taste and adjust sweetness or acidity — add more honey for sweetness or a few more drops of lemon juice for brightness.

If desired, thin the yogurt mixture slightly with 1–2 teaspoons of cold water or a splash of milk to make a pourable drizzle. Stir in a pinch of fine sea salt and a pinch of freshly ground black pepper to enhance the fruit flavors.

Finish & Garnish

Just before serving, spoon the yogurt-honey drizzle over the fruit plate in a few small pools or lightly drizzle with a spoon for a rustic look. Sprinkle toasted nuts or granola around the edges or in a small bowl on the side for guests to add as desired.

For a finishing touch, lightly brush or drizzle 1 teaspoon of extra-virgin olive oil over parts of the fruit for sheen (optional), then scatter microgreens or torn mint leaves over the plate. Serve immediately.