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Build a Fruit Platter for a fresh appetizer recipe or easy, healthy dessert. Like a sweet cousin of a charcuterie board, this simple fruit snack showcases my best fruit dip recipe.
One of the easiest ways to inspire yourself (and your loved ones) to eat more produce? Make it the focus of a platter alongside a tasty dip!
This easy Fruit Platter is like a deconstructed fruit salad, with the volume cranked up thanks to a creamy fruit dip recipe. Or if you prefer, you can think of it like a sweet charcuterie board. However you explain it, you’ll deem it delicious and fast. (This Fruit Platter is ready in a mere 25 minutes!).
Tailor to the season and to your taste preferences, then share this snack at your next party or potluck. Everyone will want to stay within arms reach so they can dip it, dip it good.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Cream cheese: For the smoothest possible dip, make sure the cream cheese is softened to room temperature. Slice into cubes to speed up the softening time.
- Fruit: For a rainbow-array of colors and a variety of flavors and textures, I love a mix of melon, berries, grapes, figs, and tropical fruits. Use seasonal fruit when possible (check out my produce guide for the month you plan to serve), and avoid fruits that brown easily, such as apples, bananas, and pears.
Step-by-step instructions
- To make the dip, in a standing mixer fit with the paddle attachment or with an electric hand mixer, beat together cream cheese, marshmallow fluff, and lemon juice until well combined.
- Scrape into a small serving bowl (for the platter), cover with plastic wrap, and refrigerate until serving time.
- On a large board or serving platter, create focal points (“anchor points”) with the bowl of dip, melon, watermelon, pineapple, and grapes.
- Fill in the gaps with figs, strawberries, and blueberries.
- Garnish with edible flowers if desired.
Recipe tips and variations
- Yield: As an appetizer recipe or light dessert, this Fruit Platter serves about 10 people. Estimate ½ cup to 1 cup of fruit per person.
- Storage: Fruit is best cut right before serving, but it can be sliced up to 3 days in advance. Store extra fruit in an airtight container in the refrigerator for up to 3 to 4 days. Transfer leftover dip to a separate airtight container and refrigerate for up to 5 days.
- Seasonal platters: Want to know what’s in season right now? I have a full selection of produce guides by month so you can keep an eye out for seasonal offerings when building your own fruit platter.
Recipe FAQs
Garnish with edible flowers, or fill in any holes with fresh herbs, toasted nuts, chocolate curls, or small shards from your favorite chocolate bar.
Instead of, or in addition to, my easy fruit dip recipe, consider serving this Fruit Platter with Baked Brie.
If you’re lucky enough to have extra after sharing this Fruit Platter, the easiest solution is to freeze the fruit to extend its life. Frozen fruit works beautifully in cakes, smoothies, muffins, and acai bowls. You can also make the most of your fruit surplus fresh in recipes like Fruit Salad, Cherry Pie Filling, Strawberry Topping, Raspberry Coulis, or Lemon Cake with Limoncello Cream.
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Fruit Platter
Ingredients
For the dip:
- 1 (8-ounce) package cream cheese softened (see note 1)
- 1 (7-ounce) jar marshmallow fluff
- 1 tablespoon fresh lemon juice from ½ lemon
For the fruit platter:
- 1 small melon seeded, rind removed and cut into 1-inch pieces (see note 2)
- 1 small seedless watermelon sliced
- 1 papaya skin and seeds removed, cut into 1-inch pieces
- 1 pineapple rind removed and cut into wedges
- 2 bunches grapes cut into small single-serving bunches
- 1 pint fresh figs cut in quarters
- 1 pint strawberries hulled and cut in half
- 1 pint fresh blueberries (about 2 cups)
- edible flowers for garnish
Instructions
- To make the dip, in a standing mixer fit with the paddle attachment or with an electric hand mixer, beat together cream cheese, marshmallow fluff, and lemon juice until well combined.
- Scrape into a small serving bowl (for the platter), cover with plastic wrap, and refrigerate until serving time.
- On a large board or serving platter, create focal points ("anchor points") with the bowl of dip, melon, watermelon, pineapple, and grapes.
- Fill in the gaps with figs, strawberries, and blueberries. Garnish with edible flowers.
Notes
- Cream cheese: For the smoothest possible dip, make sure the cream cheese is softened to room temperature.
- Fruit: Substitute seasonal fruit when possible, avoiding fruits that brown easily, such as apples, bananas, and pears.
- Yield: This Fruit Platter serves at least 10 people (plan on ½ cup to 1 cup of fruit per person).
- Storage: Fruit is best cut right before serving, but it can be cut up to 3 days in advance. Store leftover fruit in an airtight container in the refrigerator, for up to 3 to 4 days. Leftover dip should be covered and stored in the refrigerator, up to 5 days.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
This looks amazing, quite tasty, and uplifting since there is still snow on the ground in Michigan.
Thanks again!
Diane
You’re so welcome, Diane! I hope the fresh fruit reminds you of summer! – Meggan