Fruit Tray
A beautiful fruit tray is one of those effortless crowd-pleasers that always disappears first. Bursting with vibrant color, natural sweetness, and fresh flavor, it brings a light, refreshing balance to any table - whether you're hosting brunch, setting out appetizers or finishing a meal on a bright note. The best part? It's endlessly customizable with whatever fruit is in season, making it as simple or as stunning as you want it to be.
At parties and outdoor get-togethers I always seem to gravitate towards the fruit tray. In-season fruit is always delicious and it's good for you too, so it's a win win in my book. And it brings a fresh light counterpoint to heavier foods that might be on the table.
If you are hosting a brunch, I feel like a fruit tray is a must-have. It's perfect for grazing, light and refreshing, and pairs perfectly with other brunch recipes like Eggs Benedict Casserole, Quiche, Sheet Pan Pancakes, or Crepes.
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Ingredients
- Exotic Fruit - Pineapple - sweet and popular. Often it needs ripening at home, so you might need to plan ahead by buying it up to a week in advance.
- Exotic Fruit - Dragon Fruit - The skin is very dramatic and makes a great au natural fruit dip bowl.
- Melon - Honey Dew
- Melon - Watermelon
- Blueberries
- Raspberries
- Strawberries
Other Fruits you might consider
- Exotic fruits - Mangoes, star fruit, guava, papaya etc.
- Melons - cantaloupe, other melons you can find
- Grapes - red and/or green
- Figs - are beautiful sliced in half
- Cherries
- Blackberries
- Citrus slices or wedges
Instructions
Step 1: Cut ends off pineapple. Stand it vertically and cut skin away from the flesh by following the shape of the pineapple. Trim off any remaining "eyes" as needed.
Step 2: Slice in half vertically. Then cut each half in half again (you'll have 4 long wedges). Cut a thin strip out of each wedge to remove the tough core. Lay each wedge flat and slice crosswise to make halfmoons.
Step 3: For a melon like honeydew or cantaloupe, place on it's side so the stem is facing upwards, and cut in half lengthwise. Remove seeds with a spoon. Cut each half into long wedges. Remove skin on each wedge with a knife following the shape of the melon. Slice wedge into pieces.
Step 4: For a dragon fruit slice the fruit in half lengthwise. Use a spoon to loosen the fruit from the skin and remove in one chunk. Cut into cubes.
Step 5: For kiwi, slice the ends off and stand it vertically. Use a knife to remove the skin by cutting from the top to the bottom between the flesh and the skin following the shape of the fruit.
Step 6: Slice into rounds. Set aside.
Step 7: Wash berries with fresh water and then thoroughly dry to prevent sogginess.
Step 8: Use the shape of the plate to guide you in how you arrange the fruit. Start with where you want to place the largest fruit and work your way to the smaller fruits. If you have a dip, arrange the fruit around that.
Step 9: If adding a fruit dip, decide where that will go, then fill in any gaps with the smaller fruits.
Notes
- Choose fruit that is ripe. Some fruit, pineapple in particular, may require ripening at home, you may need to plan ahead by purchasing it in advance.
- Having one or two exotic fruits like pineapple, mango, dragon fruit, star fruit etc. adds something a little out of the ordinary which is nice.
- Fruit that is in season will have the best flavor.
- When prepping melon, flesh near the skin is not very sweet so it's a good idea to remove some of the melon along with the skin.
Substitutions
Any of these fruits can be substituted with what is available and in season in your region. To keep things interesting try to have a mix of color.
Some fruits are not great on a fruit tray as they brown quickly. Avoid bananas, apples, and pears. However if they are must haves, look for baby bananas as you could leave the peel on, and they don't take up as much space. Some apples brown slower such as granny smith and pink lady, check which varieties you have available. Pears to me are a no go, but if I had to, I would use a firmer pear and would dip the cut portions in a mix of lime juice and water.
Storage
If possible, prepare and serve your fruit tray right away, however, you can cut and prep most fruits about 6 hours in advance (firmer fruits like pineapple and melon you can cut the day before). Cover with plastic wrap and store in the fridge until ready to serve. Pack leftovers in airtight containers and store in the fridge for about 2 days (although fine to eat, they don't look fresh enough to serve at a party).
Top Tip
If you are unsure how much to make, you can cut up extra fruit and store it in the fridge before the party. That way, if the fruit tray becomes depleted, you can quickly add more. In addition, you can even put together another platter if needed
FAQ
A mix of colors, textures, and flavors works best. Include sweet, juicy fruits like berries, grapes, melon, and pineapple. Using in-season fruit will give you the best flavor.
Plan for about 1 to 1½ cups of fruit per person if it's part of a larger spread. If the fruit tray is the main focus, aim closer to 2 cups per person.
This depends on your location and time of year, but in general, berries, melon, and stone fruits are popular in warmer months, while citrus and apples are great in cooler seasons. Choosing in-season fruit keeps your tray fresh and affordable.
Yes, you can make a fruit tray 4-6 hours ahead. Store it covered in the fridge and add delicate fruits just before serving.
Pairing
These are my favorite dishes to serve with a fruit tray at brunch. You can also add a fruit dip if you are so inclined. An easy fruit dip is vanilla yogurt.
Serving at Brunch?
If you are thinking of serving this fruit tray at brunch, you might want to consider some of my delicious cocktails and mocktails perfect for the occasion.
Fruit Tray
Ingredients
- Watermelon
- Honeydew Melon
- Pineapple
- Dragon Fruit
- Kiwis
- Strawberries
- Raspberries
- Blueberries
Instructions
Pineapple
- Cut ends off pineapple. Stand it vertically and cut skin away from the flesh by following the shape of the pineapple. Trim off any remaining "eyes" as needed.
- Slice in half vertically. Then cut each half in half again (you'll have 4 long wedges). Cut a thin strip out of each wedge to remove the tough core. Lay each wedge flat and slice crosswise to make halfmoons.
Melons
- For a melon like honeydew or cantaloupe, place on it's side so the stem is facing upwards, and cut in half lengthwise. Remove seeds with a spoon. Cut each half into long wedges. Remove skin on each wedge with a knife following the shape of the melon. Slice wedge into pieces.
Dragonfruit
- For a dragon fruit slice the fruit in half lengthwise. Use a spoon to loosen the fruit from the skin and remove in one chunk. Cut into cubes.
Kiwi
- For kiwi, slice the ends off and stand it vertically. Use a knife to remove the skin by cutting from the top to the bottom between the flesh and the skin following the shape of the fruit. Slice into rounds.
Berries
- Wash berries with fresh water and then thoroughly dry to prevent sogginess.
Putting the Tray Together
- Use the shape of the plate to guide you in how you arrange the fruit. Start with where you want to place the largest fruit and work your way to the smaller fruits. If you have a dip, arrange the fruit around that.
- If adding a fruit dip, decide where that will go, then fill in any gaps with the smaller fruits.
Notes
- Choose fruit that is ripe. You may need to plan ahead with fruit like pineapple which often needs ripening at home before it can be used.
- The melon near the skin is not very sweet so it's a good idea to remove some of the melon along with the skin.
- Fruit that is in season will have the best flavor.
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