Fresh Fruit Platter with Honey Yogurt Dip
A well-arranged fruit platter is one of the easiest ways to feed a crowd and adds color to any table. This one mixes juicy watermelon and pineapple with berries, kiwi, mango and pomegranate, plus an optional honey or yogurt dip. It suits parties, brunches and holiday spreads.
Preparation Steps
Wash all the fruit well and pat it dry. Cut it into similar, bite-size pieces so the platter looks tidy and is easy to eat.
Place the dip in a small bowl near the center or one corner of a large board or platter.
Arrange the largest pieces first, such as the watermelon and pineapple, in rows or clusters to create the structure of the platter.
Fill in the spaces with the mango, kiwi and grapes, keeping contrasting colors next to each other.
Tuck the berries into the remaining gaps and scatter the pomegranate seeds over the top.
Garnish with mint leaves and serve right away, or cover and chill for up to 2 hours.
Tips & Variations
- Cut fruits that brown easily, such as apples or bananas, at the last minute or skip them on a platter that will sit out.
- Use any seasonal fruit you like, such as melon, cherries or peaches.
- Do not leave cut fruit at room temperature for more than 2 hours. Store leftovers covered in the fridge and eat within 2 days.
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