How to Make a Fruit Platter

Learn how to make a fresh fruit platter with these easy tips. A fruit tray is perfect for entertaining a crowd or enjoying with your family! 

I love to make an easy platter recipe when hosting year round. Fun variations to serve include Easter fruit tray, Thanksgiving fruit Platter and this fruit Christmas tree!

Fresh Fruit Tray Platter

There’s nothing I love more than a fresh fruit platter. While I do love a good charcuterie board, mezze platter or fruit and cheese platter, sometimes it’s nice to have a tray dedicated just to fruit. They are always the show stopper of any party and the first thing to get eaten.

Fresh fruit platters are perfect for entertaining year-round! Whether you’re hosting a dinner party, baby shower or holiday gathering, a fruit tray is always the first to go and it’s easy to customize with seasonal fruits or what you have on hand.

What to Put on a Fruit Platter

When picking the items, consider what season you’re in, as well as the color theme you’d like to go with, I love this rainbow fruit platter in the spring. Choose 5-8 fruit varieties to that add colors and textures.

The best fruits for a fruit platter include:

• Pineapple
• Green or red seedless grapes
• Berries
• Oranges
• Cherries
• Kiwi
• Banana (cut just before serving)
• Granny smith apples (cut just before serving)
• Watermelon (not as good if you’re making a veggie snack platter and including cheese and crackers too)
• Pomegranate and/or seeds (to add a pop of color or finishing touch)
• Dragon fruit (for a unique option)

How to Arrange a Fruit Platter

1. Pick out your platter. My favorites to use are wooden platters, white trays, cutting boards or metal tins. Wipe down and make sure it is food safe.
2. Wash fruit. Pick out about 6-8 different types and wash under water. I tend to pick what is in season. You can use any type. Just make sure to choose a variety of colors, sizes and textures.
3. Slice fruit. Prepare and slice it however you prefer. Here is how to cut a pineapple.
4. Place 3 bowls onto your platter. I usually add a few bowls for dips or smaller varieties. I’ll sometimes even include a decorative focal point, like the pineapple.
5. Start with bigger items first. Then build around those focal points, splitting up the colors and textures.
6. Layer in smaller items to fill the gaps. Add in smaller pieces like berries, cherries and grapes to fill in the gaps.

Tips for a Beautiful Fruit Plate

• Start with anchors. I love to use sliced pineapple (pictured above) in the corner but you can use grape clusters, diamond cut mango or halved papayas. These really catch the eye of guests!
• Vary sizes and shapes. Avoid cutting berries as they get mushy, but you can make triangle slices with melons or even crescents. Break large grape clusters into small groups.
• Aim for a generous amount. Pick a smaller tray size so your fruit platter appears overflowing!
• Add height and distribute colors. Do not but similar colors together, aim for visual interest. Build height with larger fruits or hollow out melons with a melon baller then pile back in the shell.

How to Keep a Fruit Platter Fresh

I prefer to make mine just before serving, but occasionally I’ll have to make them the morning of or even the night before. Here are a few tips.

• Do not cut fruit that will brown fast (like apples and bananas) until ready to serve. Simply place it on the tray where you want it to go, so you don’t forget and then cut right before the event.
• If you need to cut it ahead of time, squeeze a little lemon juice over the top.
• Cover tightly with plastic wrap right away and place in the refrigerator.

Dips to Serve with Fruit

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