How to arrange a fruit platter Number 1. Using scissors and a knife cut out the shape.

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Add the fruit dip into bowls or ramekins we used these.

How to do a fruit platter. Place 3 small bowls onto the platter. I suggest taking 13 of each type of each fruit and dried fruit and placing it in three different places on the platter. Arrange your larger fruit on the platter.

Fill in the holes by working in layers as you may need to rearrange some fruit on the tray. In a deep bowl all the fruit will fall into the middle and not all the fruit can be showcased. Snip grapes in small 4 to 5 grape clusters then bunch back together to hide stems.

The day of or the day before is best. Slice fruit and set aside. Continue with this strategy being mindful to separate colors sizes and textures until you ave created a fruit collage.

Having lip on the platter holds in all those fruit juices. This is How to Make a Fruit Platter. Transform the platter for fall by using the best autumnal fruits-that naturally introduces a darker earthy color palette.

Add and arrange your smaller fruits to the tray. Go for thinner angled slices of melon. Fill in the empty space with the fruit.

Go for thinner angled slices of melon. Diced squares of mango. Cut the fruit into slices squares or shapes cookie cutter works great.

Having a variety of fruit on your fruit tray allows you to vary the textures and colors as well as appeal to the different tastes of your guests. Add more of any other fruit crackers or nuts to fill in the gaps. Assembling the Fruit Tray Sketch the platter shape you want to use on the cardboard.

Arrange the large fruit like the orange slices and watermelon first. Vary the sizes and shapes in your arranged fruit platter. Place it on the platter first at the center or top then arrange other fruits in sections around.

Place a fruit dip honey or yogurt in 1-2 bowls. This means replacing the stone fruit and berries of summer with crisp in-season pears and apples. Make adjustments as desired.

Some will get lost under the fruit thats on top. Most of the fruit should be purchased as close to the date of the event as possible. Use a shallow platter not a deep bowl.

Add spoons tongs or toothpicks for serving. This fruit platter places two large pineapples that are cubed a few kiwis slightly cut dragon fruit slices placed on the side with strawberries filling up the rest of the platter and finished off with a few blueberries and raspberries. Diced squares of mango.

You can make the entire tray the day of the event by washing the fruit cutting it up and arranging it on the tray and then keeping the platter. Avoid clunky big chunks. Use fruit that is in season- There is nothing worse than having a gorgeous fruit platter that tastes icky.

Cut the fruit into manageable sizes. Fruits best suited are these variety of melons best if sized similarly used as the base fruits. If using pineapple the leafy top makes a nice centerpiece for your fruit platter and its free.

The key to a great platter is to make it look full. Use lots of different colors and fruit on your platter. Add smaller fruit like blueberries and raspberries into bowls as well serve with a mini spoon.

Folks are more likely to dig into your fruit. Do all the fruit dicing first clean up the mess. Choose at least three different fruits.

Fall winter fruit trays can be just as pretty and spring and summer fruit trays. Then place smaller fruit such as cherries or berries into the remaining bowls. Look for beautiful pears like Red Anjou Seckel Forelle and Comice.

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