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–+ servings
decorative fruit platter holding various summer fruits.
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5 from 2 votes

Fruit Display

Learn step by step how to build a DIY fruit display for a party, wedding, baby shower, or bridal shower. This decorative fruit platter will be a show-stopping centerpiece that your guests will love.
Prep Time1 hour
Total Time1 hour
Course: Breakfast, Side Dish, Snack
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 10 - 15 people
Calories: 324kcal
Author: Jessica Mode

Ingredients

  • 32 ounces strawberries
  • 1 pineapple
  • 3 navel oranges
  • 1 small watermelon
  • 1 pound green seedless grapes
  • 8 kiwi
  • 2 mangos
  • 2 cantaloupes
  • 12 ounces blackberries
  • 12 ounces blueberries
  • 12 ounces raspberries

Instructions

  • Wash all of the fruit to remove any dirt or debris.
  • Prepare the strawberries by making parallel cuts with a paring knife into the base of the strawberry without cutting through the stem. Lightly press the strawberry to fan out the slices.
  • Prepare the pineapple by slicing off the top leaves. Set the leaves to the side, but don't throw them away. We will use the leaves in the fruit display. Next, cut off the bottom of the pineapple. Stand the fruit upright and cut the peel off in vertical strips. Then, cut the flesh of the pineapple off around the tough core. Discard the core. Finally, cut the flesh into even, bite-sized slices. 
  • Prepare the oranges by slicing the orange in half.  You'll be left with two halves of an orange. From there, divide the half into another half and then into four small slices.
  • Prepare the watermelon by slicing off both ends of the watermelon. Then slice the watermelon in half down the short side. Use a melon baller and scoop out the flesh of each side. With the watermelon rinds scoop out the remaining flesh and dump out any juice. Finally, use this as a bowl to hold the watermelon flesh balls.
  • Prepare the kiwi by cutting a zig-zag pattern around the middle of the kiwi with a paring knife. Try to keep a consistent and even pattern as much as possible. Gently pull the kiwi apart.
  • Prepare the mango by using a chef's knife to cut along each side of the pit in the middle of the mango. This should result in two slices of mango. Switch over to a paring knife, and make a crosshatch cut through the flesh, making sure not to cut through the skin of the mango. Gently press up on the bottom of the skin to expose the cubes.
  • Prepare the cantaloupe by drawing a faint line down the center circumference of the cantaloupe using the tip of the knife. Next, cut a zig-zag pattern, using the line as a guide. It's important to use a chef's knife so you can cut deep enough into the middle of the melon. Make the cuts as even as possible. Gently tug on each side of the canteloupe until it pulls apart. Scrape and scoop out the seeds in the middle of each melon.
  • With the second cantaloupe, use a melon baller and scoop out the flesh. Place the balls inside the decoratively cut cantaloupe.
  • To assemble the display, add the blueberries and blackberries down the middle of the tray.
  • Place the strawberries and raspberries in a row next to the blueberries and blackberries.
  • On one side of the tray, place the pineapple leaves on the corner. Pile up the pineapple slices around the leaves. On the other side lay the orange slices.
  • Place the watermelon bowl on the corner of the platter opposite the pineapple leaves.
  • Set the grapes next to the orange slices. Then, next to the pineapple stack a pile of kiwi. With any leftover kiwi flowers, place them around the board for a pop of color.
  • Add two mangos slices to each corner of the platter. Place the cantaloupe bowl on the counter (on the opposite side of the watermelon bowl).

Video

Notes

  • If you're preparing this board for a party, be sure to wear latex free, food safe gloves while cutting the fruit and assembling the platter.
  • It's essential to have a sharp chef's knife and a paring knife while cutting the fruit. This will help you achieve clean cut lines.
  • You can vary the size of the platter depending on how small or large your fruit display is. I'd suggest a platter that's at least 12 x 17 inches (as pictured in the recipe card).
  • Don't be afraid to set the fruit bowls, like the watermelon and canteloupe, next to the platter instead of on the platter.

Nutrition

Serving: 1serving | Calories: 324kcal | Carbohydrates: 80g | Protein: 6g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 14mg | Potassium: 1080mg | Fiber: 13g | Sugar: 58g | Vitamin A: 2975IU | Vitamin C: 192mg | Calcium: 117mg | Iron: 2mg