Morrisons fruit platters are a popular choice for parties, buffets, and quick healthy snacks, offering a colorful mix of pre-cut seasonal fruit. This recipe recreates that convenient, ready-to-eat experience at home, letting you choose your favorite fruits and control freshness and cost. It works beautifully because it combines visual appeal with simple preparation, making it perfect for feeding a crowd or meal-prepping for the week.
Ingredients
- 1 small watermelon (about 4 lb / 1.8 kg), rind removed, flesh cut into 1-inch cubes
- 1 small cantaloupe or honeydew melon (about 2 lb / 900 g), halved, seeded, flesh cut into cubes
- 1 lb (450 g) fresh strawberries, hulled and halved (or quartered if large)
- 2 cups (about 10 oz / 280 g) fresh pineapple chunks (from 1 small pineapple or pre-cut)
- 2 cups (about 10 oz / 280 g) seedless green grapes, removed from stems
- 2 cups (about 10 oz / 280 g) seedless red grapes, removed from stems
- 2 large oranges, peeled and segmented (or 1 cup / 150 g mandarin segments)
- 1 cup (about 5 oz / 140 g) fresh blueberries
- 1 cup (about 5 oz / 140 g) fresh raspberries (optional)
- Fresh mint leaves, for garnish (optional)
Instructions
- Wash all fresh produce under cold running water and pat dry with a clean kitchen towel.
- Cut the watermelon in half, then into slices. Using a sharp knife, remove the rind and cut the flesh into 1-inch (2.5 cm) cubes. Place in a large bowl.
- Halve the cantaloupe or honeydew, scoop out the seeds with a spoon, and cut the flesh into similar 1-inch cubes. Add to the bowl.
- Hull the strawberries: insert a paring knife at an angle around the green top and remove the stem and core. Halve or quarter them so they are bite-sized. Add to the bowl.
- If using a fresh pineapple, cut off the top and bottom, slice off the skin, remove the eyes, and cut into 1-inch chunks. If using pre-cut, simply measure. Add to the bowl.
- Pull the grapes from their stems, rinse, and add to the bowl.
- Peel the oranges and remove the white pith. Cut between the membranes to release the segments (supremes), or simply pull apart into segments. Add to the bowl.
- Add the blueberries and raspberries (if using) to the bowl.
- Gently toss all the fruit together with a large spoon, being careful not to crush the berries.
- Arrange the fruit on a large serving platter, either mixed together or in separate sections for a more decorative look. Garnish with fresh mint leaves if desired.
- Serve immediately, or cover and refrigerate until ready to serve (within 2 hours of cutting).
Tips
- Keep it cold: Chill all fruit thoroughly before cutting. A cold platter stays fresher longer. If serving outdoors, set the platter over a larger tray filled with ice.
- Cut uniform pieces: Aim for similar-sized cubes (about 1 inch) so the platter looks neat and every piece is easy to pick up with a toothpick or fork.
- Drain canned fruit well: If substituting canned fruit, drain it very well and pat dry, or the excess syrup will make the platter soggy and overly sweet.
- Add citrus last: Oranges and pineapple release juice that can soften other fruits. If making ahead, add these just before serving, or keep them in a separate section on the platter.
Serving Suggestions
This fruit platter is incredibly versatile. Serve it as a refreshing dessert after a heavy meal, as a healthy snack at a children’s party, or as part of a brunch buffet alongside yogurt, granola, and pastries. It also pairs beautifully with a cheese board or charcuterie spread. For a festive touch, provide small skewers or toothpicks for easy grabbing.
Variations
- Tropical Twist: Swap the watermelon and grapes for mango, papaya, and kiwi. Add a squeeze of lime juice and a sprinkle of chili powder for a savory-sweet kick.
- Berry Lover’s: Use only berries: strawberries, blueberries, raspberries, and blackberries. Add a drizzle of honey and fresh mint.
- Citrus Burst: Use a mix of oranges, grapefruit, and mandarins, segmented and arranged in concentric circles. This is especially refreshing in winter.
- Melon Medley: Use three types of melon – watermelon, cantaloupe, and honeydew – and cut them into balls with a melon baller for an elegant look.
- Add a dip: Serve with a side of Greek yogurt sweetened with honey, or a chocolate dip for a decadent treat.
Storage and Reheating
Store any leftover fruit platter in an airtight container in the refrigerator. It will keep for 1 to 2 days, but the texture and flavor are best within 24 hours. Softer fruits like berries and melon may release juice and become mushy after that. Do not leave the platter at room temperature for more than 2 hours. This dish does not need reheating; serve chilled. If the fruit has become watery, drain the excess liquid before serving again.
Frequently Asked Questions
How far ahead can I cut the fruit? You can cut firmer fruits like watermelon, pineapple, and melon up to 2 days ahead and store them in sealed containers in the fridge. Add berries and citrus closer to serving time (within a few hours) to keep them fresh and prevent them from becoming mushy.
Can I use frozen fruit? Yes, but thawed frozen fruit will be soft and release a lot of liquid. It’s best to use frozen fruit for smoothies or sauces, not for a fresh platter. If you must use it, thaw it in the refrigerator, drain thoroughly, and use it immediately.
How do I keep apples and pears from browning? Toss apple or pear slices in a little lemon juice (about 1 tablespoon per cup of fruit) or a commercial anti-browning product. This adds a mild tang and prevents discoloration.
What is the best way to serve a fruit platter for a crowd? Arrange the fruit on a large platter in rows or sections by color for maximum visual impact. Use a chilled platter and keep it refrigerated until the last minute. Provide small plates and forks or toothpicks.
Is it necessary to wash the fruit if I’m going to peel it? Yes, always wash fruit before cutting, even if you plan to peel it. Bacteria on the outside of the fruit can be transferred to the flesh when you cut through it.
Can I prepare the fruit platter the night before? You can prepare all the fruit the night before and store it in separate airtight containers in the fridge. Assemble the platter the next day, no more than 2 hours before serving, to ensure maximum freshness.
Related
- Fruit Platter Tray: Easy How-To & Ideas
- Fruit Platter Superstore: Build a Massive Display
- Fruit Platter Suppliers in Bukit Batok: A How-To Guide
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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