Description

A quick and easy fresh fruit platter paired with a creamy, tangy yogurt dip, perfect for summer snacks, casual brunches, or light desserts.

Ingredients

Scale

Strawberries, hulled and halved
Blueberries, washed
Kiwi, peeled and sliced
Mango, peeled and cubed
Pineapple chunks, fresh or canned in juice, drained
Seedless grapes, halved
Orange segments, peeled and sectioned
1 cup plain full-fat Greek yogurt
2 tablespoons honey
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
A pinch of cinnamon or nutmeg (optional)

Instructions

Rinse all the fruits under cold water thoroughly. Hull and halve the strawberries, wash and drain blueberries, peel and slice the kiwi into thin rounds, peel and cube the mango, cut pineapple into bite-sized chunks, halve the grapes, and peel and section the orange. Keep pieces bite-sized but varied in shape for visual interest.
On your chosen platter, place larger fruit pieces like mango and pineapple chunks evenly around the board. Fill in gaps with smaller fruits like blueberries, grapes, and orange segments. Place kiwi slices in a small cluster for color contrast. A natural, slightly casual arrangement looks inviting.
In a medium bowl, combine 1 cup (240 ml) of plain Greek yogurt with 2 tablespoons of honey, 1 tablespoon of fresh lemon juice, and 1 teaspoon of vanilla extract. Whisk until smooth and creamy. Add a pinch of cinnamon or nutmeg if desired. Taste and adjust sweetness or lemon as needed.
Transfer the creamy yogurt dip into a small bowl and place it near the fruit platter. Garnish the dip with a sprinkle of cinnamon, fresh mint leaves, or a drizzle of honey if desired.
Serve immediately or keep fruit and dip refrigerated separately and assemble just before serving to prevent sogginess.

Notes

Prepare fruit no more than an hour before serving to avoid sogginess. Keep fruit and dip refrigerated separately if prepping ahead. Whisk yogurt dip well to incorporate air for a lighter texture. Experiment with herbs like mint or basil for added flavor. Use dairy-free yogurt and maple syrup for vegan adaptation.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Snack
Cuisine: American

Nutrition

Serving Size: About 1 cup of assor
Calories: 120150
Sugar: 1520
Sodium: 4060
Fat: 35
Saturated Fat: 12
Carbohydrates: 2025
Fiber: 35
Protein: 57

Keywords: fruit platter, yogurt dip, summer snack, healthy snack, easy recipe, fresh fruit, party appetizer, gluten-free, vegetarian