Fruit Platter Recipe

Pineapple

Cut off top and bottom of the pineapple. Stand upright and slice off the skin in strips following the curve. Remove any remaining eyes with the tip of the knife. Quarter the pineapple lengthwise, remove the core from each quarter, then slice crosswise into 1/2-inch slices or bite-sized chunks. Transfer to a bowl and chill briefly if desired.

Kiwi

Peel each kiwi with a paring knife or vegetable peeler. Slice into 1/4-inch rounds or half-moons and place in a bowl.

Strawberries

Rinse strawberries and pat dry. Hull by removing the green tops, then halve large berries or quarter extra-large ones so pieces are bite-sized. Place in a bowl separate from softer fruits to avoid bruising.

Oranges

Peel the oranges, remove as much pith as possible, then slice into 1/4-inch half-moons. Alternatively, segment the orange by cutting between membranes for a cleaner look. Reserve juices in a small bowl.

Grapes

Rinse grapes thoroughly and remove stems. Dry on paper towels and keep whole or halve large grapes if preferred.

In a small bowl, whisk together the lime juice and honey (or agave) until combined. Taste and add an additional 1/2 tsp honey if you prefer a sweeter glaze. This will lightly brighten the fruit and help prevent browning on cut pieces.

Arrange base

Choose a large platter or wooden board. Pat fruit pieces dry if they are wet to prevent slipping and watery pooling on the platter.

Arrange fruit

Start by placing the pineapple pieces in a focal area (center or one side), then arrange orange half-moons in a crescent or alternating ring. Fill in gaps with clusters of strawberries and kiwi slices so colors alternate. Tuck small bunches of grapes into empty spaces to create volume and visual contrast.

Finish with drizzle

If using the lime-honey drizzle, lightly spoon or drizzle it over the pineapple and orange pieces and sparingly over the strawberries and kiwi. Avoid drizzling grapes to prevent stickiness.

Garnish & serve

Garnish the platter with fresh mint leaves scattered evenly and insert toothpicks or small skewers into a few fruit clusters for easy picking. Serve immediately or cover and refrigerate for up to 2 hours. Do not prepare more than 4 hours ahead to keep fruit fresh.