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Frequently paired with
The best thing to pair and share with Seasonal Fruit Platter
Ingredients
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Fruit
Garnish & Dressing
Serving
Method
Fruit
Prepare strawberries
Rinse strawberries under cold water, pat dry, remove stems and slice each berry in half (or quarters if large). Place in a bowl and set aside.
Prepare blueberries
Rinse blueberries in a colander and drain thoroughly. Transfer to a small bowl and set aside.
Cube cantaloupe
Cut cantaloupe in half, remove seeds, slice into wedges, peel each wedge and cut into 1-inch cubes. Place cubes into a bowl.
Cut pineapple
If using fresh pineapple, remove skin and core, then cut into bite-sized chunks. If using pre-cut, drain any excess juice. Place on a plate or bowl.
Prepare grapes
Rinse green and red grapes, drain well, and halve any grapes larger than a marble for easier eating.
Slice kiwis and apple
Peel and slice kiwis into rounds. Core the apple, thinly slice or cut into wedges and immediately toss slices with the lime juice to prevent browning.
Garnish & Dressing
Make the light dressing: in a small bowl, whisk together lime juice and honey until combined. Taste and add up to an additional 1 teaspoon honey if you want more sweetness.
If using coarse sea salt, sprinkle a very light pinch over the pineapple and cantaloupe to enhance sweetness (optional).
Roughly tear or chiffonade the mint leaves and set aside for garnish.
Assemble & Serve
Choose a large platter or wooden board. Arrange the fruit in groups rather than mixed—place strawberries in one area, blueberries next to them, then cantaloupe, pineapple, green grapes, red grapes, kiwi, and apple slices—this creates visual appeal and makes it easy for guests to select.
Drizzle the lime-honey dressing lightly over the fruits that benefit most (strawberries, pineapple, and apple). Avoid soaking the berries; a light shimmer is sufficient. Alternatively, place the dressing in a small bowl for guests to add themselves.
Scatter the torn mint leaves over the platter and tuck a few small sprigs for decoration. If desired, sprinkle a tiny additional pinch of sea salt over melon pieces to heighten flavor.
Place small bowls for dipping (yogurt, cottage cheese, or a chocolate-hazelnut spread are options) at the side of the platter. Serve immediately. Any leftover cut fruit should be refrigerated in an airtight container and consumed within 2 days.