Fruit Platter Recipe

A fruit platter with melon balls, grapes, and other fruit and two fruit dips.

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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.

Prep Time40

Total Time40

Course: Appetizer, Brunch

Cuisine: American

Servings:

Calories: 375kcal

Author: Valerie Brunmeier

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)

8 ounces mascarpone cheese slightly softened
2 tablespoons honey
1 teaspoon pure vanilla extract
¼ teaspoon pure almond extract don’t be tempted to add more, it's very strong
3 to 4 tablespoons milk or as needed to reach desired consistency

For the Greek Yogurt Fruit Dip (Optional)

1 cup plain Greek yogurt 2% or full fat
1 to 2 tablespoons pure maple syrup or honey to taste
1 teaspoon pure vanilla extract

Optional Fruit Dip Garnishes

Halved strawberry (with leaves intact), additional maple syrup or honey, a few blueberries, or mint leaves

Instructions

Assembe the Fruit Platter

Arrange the fruit on a large platter or wood tray and tuck the bowls of fruit dip in between. *See notes below for slicing instructions.

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.

Greek Yogurt Fruit Dip

Combine the ingredients in a small bowl. Transfer the Greek Yogurt Fruit Dip to a clean serving bowl. Garnish with a drizzle of honey, maple syrup or any of the optional items.

Notes

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.

Nutrition