Fruit Platter Recipe

By Valerie's Kitchen

Ingredients

2 or 3 kiwi (zig-zag cut and halved or peeled and sliced)
½ pineapple (cut into triangle wedges)
12 ounces strawberries (halved if very large)
1 pint each blueberries, raspberries, and blackberries
1 bunch seedless grapes (green and/or red, cut into clusters (stems intact))
4 or 5 mandarin oranges or tangerines (peeled and segments separated)
½ watermelon (cut into triangle wedges)
½ cantaloupe melon (balled)
½ honeydew melon (balled)
8 ounces mascarpone cheese (slightly softened)
2 tablespoons honey
1 teaspoon pure vanilla extract
¼ teaspoon pure almond extract (don't be tempted to add more, it's very strong)
3 to 4 tablespoons milk (or as needed to reach desired consistency)
1 cup plain Greek yogurt (2% or full fat)
1 to 2 tablespoons pure maple syrup or honey (to taste)
1 teaspoon pure vanilla extract
Halved strawberry (with leaves intact), additional maple syrup or honey, a few blueberries, or mint leaves

Prep Time40mins
Servings10

Instructions

Assembe the Fruit Platter

Arrange the fruit on a large platter or wood tray and tuck the bowls of fruit dip in between. *See notes below for slicing instructions.

Mascarpone Fruit Dip

Allow the mascarpone to rest at room temperature for about 10 minutes to soften slightly before beginning.

Add all the ingredients to a medium bowl. Using an electric hand mixer, beat until smooth and creamy, adding additional milk, if needed, to reach the desired consistency.

Transfer the mascarpone dip to a small serving bowl and garnish with a halved strawberry or with any of the optional garnishes.

Greek Yogurt Fruit Dip

Combine the ingredients in a small bowl. Transfer the Greek Yogurt Fruit Dip to a clean serving bowl. Garnish with a drizzle of honey, maple syrup or any of the optional items.