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.
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.