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Fruit platter

How To Create A Stunning Fruit Platter {Fruit Tray}

Keri Bevan
Fruit platters are a welcome addition to almost any social gathering. They're elegant enough to use at a wedding party, but simple and healthy enough to suit a children's party. In this post, I'll walk you through how to assemble the perfect fruit platter complete with two easy-to-make fruit dips.
5 from 4 votes
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Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Course Appetizer
Cuisine American
Servings 10 servings
Calories 274 kcal

Ingredients
 
 

  • 1 pint strawberries
  • 1 bunch grapes about 2 cups (a combination of different colors looks nice.)
  • 1 small pineapple
  • ½ small watermelon
  • 1 small cantaloupe
  • 4 kiwis
  • 1 cup berries such as blueberries, raspberries, or blackberries
  • 2 tablespoons maple syrup or agave nectar optional, for drizzling
  • Fresh mint leaves for garnish

Creamy Vegan Fruit Dip

  • 1 cup vegan yogurt such as coconut or almond yogurt
  • 2 tablespoons maple syrup or agave nectar
  • 1 teaspoon vanilla extract

Chocolate Hummus Dip

  • 1 15 ounce can (garbanzo beans), drained and rinsed
  • ¼ cup cocoa powder
  • ¼ cup maple syrup or agave nectar
  • 2 tablespoons almond butter or peanut butter
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Water as needed for desired consistency

Instructions
 

  • Wash all the fruits thoroughly under cold running water.
  • Hull and halve the strawberries. For a more rustic look, leave some of the strawberries with the stems on.
  • Separate the grapes into small clusters.
  • Cut the pineapple, watermelon, and cantaloupe into bite-sized pieces or cubes, removing the seeds and rinds.
  • Peel the kiwis and slice them into rounds.
  • Rinse the berries.
  • Arrange the fruits on a large platter or tray, creating an appealing display.
  • If desired, drizzle maple syrup or agave nectar over the fruits for added sweetness.
  • In a small bowl, mix together the vegan yogurt, maple syrup or agave nectar, and vanilla extract to prepare the creamy vegan fruit dip. Transfer to a serving bowl.
  • For the chocolate hummus dip, combine the drained and rinsed chickpeas, cocoa powder, maple syrup or agave nectar, almond butter or peanut butter, vanilla extract, and salt in a food processor. Blend until smooth, adding water gradually until the desired consistency is reached. Transfer to a serving bowl.
  • Garnish the fruit platter with fresh mint leaves.
  • Serve the fruit platter with the creamy vegan fruit dip and chocolate hummus dip on the side.

Notes

Make Ahead Instructions

To make the fruit platter ahead of time, wash and prepare the fruits as specified in the recipe. Cut the larger fruits into bite-sized pieces and store them in airtight containers in the refrigerator. Keep smaller fruits like grapes and berries in separate containers.
Before serving, arrange the fruits on a platter and garnish with fresh mint leaves. For the dips, prepare them in advance and store them in separate airtight containers in the refrigerator. When ready to serve, transfer the dips to serving bowls and place them alongside the fruit platter.

Storing Leftovers

Place the fruit in one container and the dips in separate containers. Seal the containers tightly and refrigerate them. It's best to consume the leftovers within 1-2 days to ensure the fruits stay fresh and the dips maintain their flavors and textures.

Nutrition

Calories: 274kcalCarbohydrates: 62gProtein: 5gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 41mgPotassium: 727mgFiber: 7gSugar: 48gVitamin A: 3303IUVitamin C: 140mgCalcium: 116mgIron: 2mg
Keyword fruit platter
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