Fruit Platter with Lemon Yogurt Dip
When it comes to a visually appealing large platter, it’s hard to beat a fruit platter. It’s bright, colorful, and unbelievably versatile for in-season fruit. Don’t forget a delicious dip, and this is the perfect spread for special occasions and gatherings all year long.
Ingredients
A Selection Of 5+ Different Fruits (choose any of the below)
- 2-3 bunches Red and/or Green Grapes split into small bundles of 2-3 grapes
- 2 Red Apples cored and thinly sliced
- 1-2 Oranges sliced into half moons
- 1 cup Blueberries, Raspberries or Blackberries
- 1 lbs Strawberries cut in half with the stem still attached
- 1 cup Cherries
- 2 Kiwi cut into circles
- 1/2 Watermelon cut into wedges or thin slices
- 1/2 Pineapple sliced or cut into cubes
- 1/2 Canteloupe either thinly sliced or made into circles using a melon ball
- 1-2 Peaches or Nectarines pitted and then thinly sliced
- 1 Mango pitter and then cut into chunks
Lemon Yogurt Dip
- 1/2 cup full fat greek yogurt
- 1 tsp lemon zest
- 1 tsp vanilla extract
- 1 tbsp honey
Instructions
- Wash and dry all of the fruit, and then slice, peel, or cut the fruit in desired shapes and sized.
- In a bowl stir together the ingredients for the yogurt dip. Taste and adjust the ingredients as needed.
- Place 2-3 small bowls on the cutting board or platter you will be using in a triangle shape to space them out. Add the yogurt dip to one bowl and berries or garnish such as granola or coconut flakes to the other.
- Start by adding in the larger pieces such as watermelon, pineapple, melon and grapes. Alternate colors and textures so that no two similar colored types of fruit are side by side.
- Fill in any spaces with smaller fruits such as berries, apples, oranges and kiwi.