Assorted Fruit Platter Recipe

1. Rinse all berries gently under cold running water in a colander. Drain well and spread on a clean kitchen towel or paper towels to air-dry. Hull strawberries and halve or quarter large berries so pieces are bite-sized.

2. Transfer each type of berry to a small bowl or keep them whole to place directly on the platter, keeping them separate so colors and textures read clearly on the finished platter.

3. Prepare pineapple: remove skin and core, then slice into bite-sized wedges or chunks (about 2 cups).

4. Prepare mango: peel and slice flesh away from the pit, then cut into 1/2-inch slices or cubes (about 1 cup).

5. Prepare kiwi: peel and slice into 1/4-inch rounds or wedges (from 3 kiwis).

6. Prepare grapes: rinse, drain and remove any stems as needed (about 2 cups).

7. Prepare apple: slice into thin wedges, then toss immediately with the lemon juice to prevent browning.

8. Prepare orange: peel and section (supremes) or slice into rounds, removing any excess pith.

9. Choose a platter

Select a large shallow platter or wooden board so fruits are visible and easy to pick.

10. Arrange fruits starting with larger items (pineapple chunks, mango, apple wedges) spaced around the platter to create anchors. Fill in gaps with grapes and kiwi slices.

11. Group berries in small clusters in the remaining spaces to add color contrast and texture. Keep each berry type together for visual appeal.

12. Tuck fresh mint leaves around the platter for color and aroma. If using toothpicks or small skewers, thread a few combinations (for example: strawberry + blueberry or kiwi + grape) and place them in one corner for easy serving.

13. If desired, lightly drizzle honey over pineapple and mango for added shine and sweetness, or serve honey on the side for guests to add. Serve immediately, or cover and refrigerate up to 2 hours before serving.

14. Discard any fruit that appears watery or overly ripe before serving to maintain texture and presentation.