Prep Time: 30 min.

For an easy fruit platter idea everyone will love that even doubles as a delicious dessert, check out these Easy Easter Fruit Carrots. They are a perfect addition to your Spring fruit trays and make an excellent snack. 

The recipe calls for two types of melon topped with dark chocolate for a yummy, tasty treat you can make in advance and store chilled until it’s ready to serve. Feel free to replace the melon with other fruits or vegetables: papaya, nectarine, persimmon, kiwi, pear and for a veggie version use carrots, orange peppers, cucumber, celery and avocado.

As you will see in the video, I used two different cookie cutters for the fruit carrots since I try to use what I have. However, the easiest way to make them is to get your hands on a large carrot cookie cutter or cut by hand.

What you need


1. Slice the cantaloupe and Galia melon into thick pieces of 1.5 cm (0.6 inch).

2. Shape the carrot using cantaloupe and the carrot part of the cookie cutter.

3. Round the top of the cantaloupe carrot with a small glass, or trim this by hand.

4. Use the leaf part of the carrot cutter and Galia melon to make the leafy top.

5. Place the Galia melon leaves on top of the cantaloupe carrot and push a canapé stick through to hold the two parts together.

6. Melt the dark chocolate.

7. Add the chocolate to a piping utensil / bag.

8. Pipe the outline of the fruit carrot with chocolate, and make a few rounded curves on the front of the carrot.

9. Top with candy eyes.

10. Allow to set.

11. Serve.


Do save any leftover pieces of fruit to make a small ‘odd bits’ fresh fruit salad or to use in your next morning fruit smoothie.

If you want to make these in advance, keep them chilled in the fridge and take them out 20 minutes before serving.

I’ve linked the piping utensil, cookie cutter and canapé sticks in my Shop.