How to Make a Fruit Platter
This is the ultimate guide to making a beautiful fruit platter that’s perfect for any occasion! I’m sharing my tips for putting together a vibrant, show-stopping platter plus two easy fruit dip recipes to go with it.
Since spring arrived, I’ve included a fruit tray on my menu every time we’ve entertained. Fruit is so abundant and gorgeous right now, and I’m taking full advantage of it! It’s such an easy way to add a vibrant, impressive look to a buffet, and the leftovers are perfect for snacking in the days that follow.
A fruit platter works all through the year and for any meal. Whether it’s a spring brunch, a summer barbecue, or even a fall or winter holiday, just use whatever fruit is in season and you’ll have a beautiful, crowd-pleasing addition to your spread.
What You’ll Need
Build your fruit platter using the best in-season fruit at its peak freshness. Feel free to swap in your favorites or what’s available. Here’s the fruit and other items I used to make this spring and summer fruit platter:
- Berries: Strawberries, blueberries, raspberries, and/or blackberries.
- Kiwi: Bright, sweet, and visually striking, especially zig-zag cut (see instructions below).
- Mandarin oranges or tangerines: Use clementines or seedless varieties for easier eating.
- Melon: Cantaloupe, honeydew, and watermelon.
- Pineapple: For a tropical vibe.
- Seedless green and red grapes: Perfect for snacking and adding color.
- Mascarpone fruit dip: A container of mascarpone cheese, honey, a touch of pure vanilla extract and almond extract, and milk to thin it to a nice dipping consistency.
- Greek yogurt fruit dip: This simple dip consists of plain Greek yogurt (either 2% or full fat), maple syrup, and a touch of vanilla to warm it up.
- Other items: Serving platter or board and small bowls for dips
How to Prep and Slice Fruit For a Fruit Platter
The goal is to make the fruit easy to grab, pile on a plate, and most importantly, easy to eat! A few simple slicing tricks can make your fruit platter look really impressive.
Cantaloupe and Honeydew (Melon Balls)
- Slice the melon in half and remove the seeds.
- Press a melon baller firmly into the flesh and give it a little twist to form a neat ball.
Presentation Tip: Place the melon balls in a small bowl for a tidy and elevated presentation.
Kiwi (Zig-Zag Cut)
- Take a small, sharp paring knife and position the tip about ½ inch into the center of the kiwi.
- Begin cutting in a zig-zag pattern around the middle, piercing the skin and flesh in a saw-tooth pattern (like making small triangular cuts). Move the knife in and out to form a series of connected V-shaped points all the way around the kiwi.
- Be sure to cut deep enough to reach the center but not so deep that you lose control of the shape.
- Once you have cut all the way around, gently twist the two halves in opposite directions to separate them. You’ll end up with two flower-shaped kiwi halves with pointed, petal-like edges.
Presentation Tip: Leaving the skin on the kiwi adds a rustic touch. Peel and slice a couple of additional kiwi to add the the platter, if you’d like. To add interest, use a crinkle cut knife for a wavy edge.
Pineapple (Wedges with Rind Intact)
- Slice off the top and bottom of the pineapple.
- Stand it upright and cut it in half lengthwise, then cut each half in half again to create four long quarters.
- Lay each quarter flat and slice off the tough core.
- With the rind side down, slice crosswise into 1-inch thick wedges, keeping the rind attached.
Presentation Tip: These sturdy wedges are easy to grab and pair beautifully with watermelon wedges on the platter.
Watermelon (Wedges with Rind Intact)
- Start with half of a seedless watermelon, cut it in half, lengthwise.
- Place one half cut-side down on a large cutting board for stability.
- Cut it in half lengthwise again to create two quarters.
- Working with one quarter at a time, slice crosswise into 1-inch thick wedges, leaving the rind on.
- Repeat with the other half of the watermelon, if needed.
Presentation Tip: Keeping the rind intact makes the slices easy to pick up and eat. Arrange the wedges fanned out on the platter for a colorful and structured look.
Strawberries (Halved or Whole with Tops Intact)
- Rinse and pat them dry with a paper towel to avoid excess moisture.
- Halve large strawberries, keeping the green tops intact on some for a pop of color.
Presentation Tip: Leaving some strawberries whole adds dimension to the platter. Arrange them with the cut side facing up or mix halved and whole strawberries to make it more interesting.
How to Arrange a Fruit Platter
Place Your Dips First: Use small bowls for your fruit dips and garnish them with a sliced strawberry or drizzle of honey or maple syrup. Position them on opposite sides or in the center to create balance.
Create Height: Place melon balls in a small bowl and arrange grapes in clusters to add dimension. Keeping grapes on the vine makes them easier to grab and looks more natural. Just cut them down into small clusters, leaving the stems intact.
Visual Flow: Keep similar colors together for a bold, cohesive look. For example, cluster red fruits (strawberries and raspberries) and separate them from green fruits (grapes and kiwi). Arrange mandarin orange segments in piles or in a circular pattern for a neat look.
Contrast: Alternate dark and light-colored fruits to avoid visual monotony. Placing pineapple next to watermelon creates a striking contrast.
Layer Similar Shapes: If using both watermelon and pineapple wedges, layer them together. Fan out slices of watermelon and pineapple to form structured lines.
Optional Garnish: Sprinkle fresh mint leaves throughout for a pop of green. If you’re feeling fancy, use a few edible flowers to add a touch of elegance.
Serving Utensils: Add small forks, picks, or tongs to make it easy for guests to grab pieces.
Fruit Dip Recipes
Adding a couple of delicious fruit dips to your platter takes it to the next level! Here are two of my favorites. They’re simple, flavorful options that pair perfectly with a variety of fruits.
Mascarpone Fruit Dip : This creamy, slightly sweet dip adds a touch of elegance to your fruit platter.
- Allow the mascarpone to rest at room temperature for about 10 minutes to soften slightly.
- Add all the ingredients to a medium bowl and beat with a electric mixer until smooth and creamy. You can add additional milk to reach the desired consistency, if needed.
Tip: Garnish with a sliced strawberry with the leaves intact or a drizzle of honey.
Greek Yogurt Fruit Dip: A lighter option that’s delicious and refreshing.
- Combine the ingredients in a bowl until smooth and creamy.
- Cover and chill until serving.
Tip: Garnish the dip with a drizzle of maple syrup or honey, a few blueberries, or mint leaves.
Make-Ahead Tips
Preparing your fruit platter ahead of time can save you a lot of stress on the day of your event. Here’s how to keep it fresh and looking its best:
- Prep the Fruit: Wash, dry, and slice the fruit up to a day in advance. Store each type in a separate airtight container in the refrigerator to prevent flavors and colors from mingling.
- Dips: Make the mascarpone and Greek yogurt dips up to two days ahead and store them covered in the fridge.
- Assemble Just Before Serving: To keep the fruit looking vibrant and fresh, wait until just before your guests arrive to arrange the platter.
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Fruit Platter Recipe
This is the ultimate guide to making a beautiful fruit platter that’s perfect for any occasion! I’m sharing my tips for putting together a vibrant, show-stopping platter plus two easy fruit dip recipes to go with it.
Ingredients
- 2 or 3 kiwi, zig-zag cut and halved or peeled and sliced
- ½ pineapple, cut into triangle wedges
- 12 ounces strawberries, halved if very large
- 1 pint each blueberries, raspberries, and blackberries
- 1 bunch seedless grapes, green and/or red, cut into clusters (stems intact)
- 4 or 5 mandarin oranges or tangerines, peeled and segments separated
- ½ watermelon, cut into triangle wedges
- ½ cantaloupe melon, balled
- ½ honeydew melon, balled
For the Mascarpone Fruit Dip (Optional)
For the Greek Yogurt Fruit Dip (Optional)
Optional Fruit Dip Garnishes
Instructions
Assembe the Fruit Platter
Mascarpone Fruit Dip
Allow the mascarpone to rest at room temperature for about 10 minutes to soften slightly before beginning.
Add all the ingredients to a medium bowl. Using an electric hand mixer, beat until smooth and creamy, adding additional milk, if needed, to reach the desired consistency.
Transfer the mascarpone dip to a small serving bowl and garnish with a halved strawberry or with any of the optional garnishes.
Notes
- Slice the melon in half and remove the seeds.
- Press a melon baller firmly into the flesh and give it a little twist to form a neat ball.
Presentation Tip: Place the melon balls in a small bowl for a tidy and elevated presentation.
Kiwi (Zig-Zag Cut)
- Take a small, sharp paring knife and position the tip about ½ inch into the center of the kiwi.
- Begin cutting in a zig-zag pattern around the middle, piercing the skin and flesh in a saw-tooth pattern (like making small triangular cuts). Move the knife in and out to form a series of connected V-shaped points all the way around the kiwi.
- Be sure to cut deep enough to reach the center but not so deep that you lose control of the shape.
- Once you have cut all the way around, gently twist the two halves in opposite directions to separate them. You’ll end up with two flower-shaped kiwi halves with pointed, petal-like edges.
Presentation Tip: Leaving the skin on the kiwi adds a rustic touch. Peel and slice a couple of additional kiwi to add the the platter, if you’d like. To add interest, use a crinkle cut knife for a wavy edge.
Pineapple (Wedges with Rind Intact)
- Slice off the top and bottom of the pineapple.
- Stand it upright and cut it in half lengthwise, then cut each half in half again to create four long quarters.
- Lay each quarter flat and slice off the tough core.
- With the rind side down, slice crosswise into 1-inch thick wedges, keeping the rind attached.
Presentation Tip: These sturdy wedges are easy to grab and pair beautifully with watermelon wedges on the platter.
Watermelon (Wedges with Rind Intact)
- Start with half of a seedless watermelon, cut it in half, lengthwise.
- Place one half cut-side down on a large cutting board for stability.
- Cut it in half lengthwise again to create two quarters.
- Working with one quarter at a time, slice crosswise into 1-inch thick wedges, leaving the rind on.
- Repeat with the other half of the watermelon, if needed.
Presentation Tip: Keeping the rind intact makes the slices easy to pick up and eat. Arrange the wedges fanned out on the platter for a colorful and structured look.
Strawberries (Halved or Whole with Tops Intact)
- Rinse and pat them dry with a paper towel to avoid excess moisture.
- Halve large strawberries, keeping the green tops intact on some for a pop of color.
Presentation Tip: Leaving some strawberries whole adds dimension to the platter. Arrange them with the cut side facing up or mix halved and whole strawberries to make it more interesting.
Nutrition
Calories: 375 kcal · Carbohydrates: 66 g · Protein: 8 g · Fat: 12 g · Saturated Fat: 7 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 0.2 g · Trans Fat: 0.01 g · Cholesterol: 24 mg · Sodium: 50 mg · Potassium: 867 mg · Fiber: 7 g · Sugar: 52 g · Vitamin A: 3212 IU · Vitamin C: 135 mg · Calcium: 145 mg · Iron: 1 mg
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
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