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This summer fruit platter is one of my favorite recipes for the warmer months. As pretty as it is delicious, it comes together in minutes and is extremely versatile for an easy afternoon snack, an impressive party appetizer, or even a fun dessert.
As soon as the weather turns warm, I find myself serving fresh fruit options like my tropical fruit salad, watermelon fries, and this summer fruit platter. It’s the perfect way to take advantage of seasonal produce, this fruit plate is foolproof to prepare and super versatile.
Serving Suggestion
Divide the salad into individual portions, or add it to an ice cube tray for showstopping summer cocktails.
Mix and match different fruits, such as melon, berries, mango, cherries, nectarines, or peaches. Or, add fresh herbs like lemon balm, mint or basil for a fancier touch. The options are endless! No matter how you serve this platter, your guests will be impressed!
Summer Fruit Platter Ingredients
- Berries: You’ll need blueberries, strawberries, red currants, blackberries, and raspberries. Make sure the berries are firm.
- Cantaloupe: Opt for a symmetrical melon with a slightly sweet smell.
- Mango: Choose a firm fruit with slight give.
- Cherries: Go for red or dark red cherries.
- Physalis: Remove the heart shaped leaves.
How to Make a Summer Fruit Platter
- Cut out the mango and melon balls with the melon baller.
- Prepare the strawberries: Halve most of them and slice the rest.
- Assemble the fruit platter on a large plate or board.
Tips for Success
- Drizzle the fruit with lemon or lime juice to keep it fresh for longer. It also tastes amazing!
- Another way to keep the fruit looking its best is to wash and dry it completely before assembling.
Possible Variations
- Fruit: Use any fruit in season. Try pineapple, grapes, kiwi, watermelon, or even stone fruits such as nectarines and plums. You can either cube, ball, or slice as you prefer.
- Presentation: Arrange the fruit randomly instead of as a rainbow.
- Garnish with edible flowers or fresh herbs like basil, mint, or lemon balm.
- Fruit salad: Mix the juice of 2 limes with a 4-5 tablespoons of honey and pour over the fruit to make a simple fruit salad.
Best Served with
- Ice cream.
- Meringue.
- Cake.
- Freshly whipped cream.
- Chantilly cream.
- Custard.
- Chocolate syrup.
How to Store Leftovers
Keep them in an airtight container in the fridge, and enjoy within 1-2 days.
FAQs
Simply cube the fruit into similar sized pieces.
Yes, you can get assemble to platter a few hours ahead. Cover tightly with plastic wrap and store in fridge until serving.
Freeze it in an airtight container for up to three months. Use in crumbles, smoothies, or juices.
More Fruit Platters
If you make this recipe or any other recipe on Foodbites, then I would love to hear from you! Please feel free to leave a comment and rating below.
Summer Fruit Platter
Equipment
Ingredients
- 12 blackberries
- 1/2 mango
- 2 slices cantaloupe
- 200 grams physalis
- 200 grams strawberries
- 125 grams raspberries
- 125 grams red currants
- 125 grams cherries
- 125 grams blueberries
Instructions
- Use the melon baller and mini melon baller to make mango and cantaloupe cutouts.
- Halve most of the strawberries.
- Slice the remaining strawberries into ‘discs’.
- Arrange the fruit in gradient order as I’ve done or just spread everything out as you please.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
