A show-stopping fruit platter is one of the easiest, most appreciated contributions to a party. Our version takes it to the next level with a few less-common fruits and (hello!) a luscious dark chocolate dip. Here’s how to make a gorgeous fruit plate in about 20 minutes.
Why we love this fruit platter with dark chocolate fruit dip
Here’s the thing about a beautiful, abundant fruit platter. Around the holidays (and really always), people want to feel seen and special and celebratory and satisfied. But they also want to feel healthy and conscientious and vibrant and responsible.
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A generous, colorful, next-level fruit platter is the ticket to unlocking all of these feelings at once. And it only takes about 20 minutes of work.
About this fruit plate
Basic fruit plates are kind of a dime a dozen. You can grab one on a plastic tray at your local big-box grocery store. Those fruit plates are fine. They serve their purpose.
An epic fruit platter is a different thing entirely.
It’s fruit, sure. But it’s like 20% fruit, 80% delight. True, it’s a little more work than picking something up ready-made at the store. But the work-to-happiness ratio here is highly favorable.
And while having a couple of unexpected ingredients can help with the happiness factor, the most important elements are absolutely free:
First, be thoughtful in your approach. Rather than just dumping a bunch of fruit onto a plate, have an idea ahead of time. coral-beachresortsharjah.com the photos as a guide.
Second, fill the platter until it’s almost overflowing for an abundant, generous look. This doesn’t mean you need more fruit — just choose a smaller platter.
Third, make some dark chocolate fruit dip. I mean, no brainer.
How to arrange a beautiful fruit plate
Setting up a gorgeous fruit platter is quicker and easier than it looks. Here’s what you’ll do:
- Prep the fruit. You can scroll down to the recipe for detailed instructions.
- Make a simple dark chocolate ganache according to the steps below.
- Place a couple of small bowls onto a large platter and pour in the fruit dip.
- Arrange large fruits like melon slices first to block out a general shape for your fruit plate.
- Arrange smaller fruits. Work in layers, and add pops of color.
- Garnish with tiny fruits like pomegranate seeds if you like.
How to make chocolate fruit dip
Once you know how to make this quick, totally luscious chocolate ganache, you’ll find a million uses for it. First up, fruit dip.
- You’ll heat some heavy cream and a splash of coffee (optional, but great for enhancing chocolate flavor) just until it boils.
- Take the pot off the heat.
- Pour in bittersweet chocolate (chips are fine), good vanilla extract and a pinch of salt.
- Let it sit for five minutes without touching it.
- Then stir until it’s perfectly smooth and glossy. That’s it!
Fruit platter ideas (What to put on a fruit platter)
When putting together an epic fruit platter, consider what’s in season as well as the color scheme you’d like to work with. Rainbow is always a hit, but the sky’s the limit. This fruit platter includes:
- Granny Smith apples
- Green seedless grapes
- Star fruit
- Dragon fruit
- Baby seedless watermelon
- Pomegranate seeds
- Cape gooseberries
If your budget is tight, or the selection at your store isn’t great, it’s 100% fine to work with the basics. If you can find one special ingredient — or even cut one of the ingredients, like melon, into an unexpected shape — it will go a long way toward making your fruit plate feel special.
If not, it’s all good. Just follow the tips below, and use the photos here as a model if you like, for an eye-catching result.
Tips for making the best fruit platter
- Use a separate cutting board for fruit: For years we’ve had a brightly colored cutting board that we reserve just for fruit. This means we never have to worry about our watermelon tasting like onions and garlic. Use this tip for your fruit platter and also in everyday life.
- Pick a color scheme: Here we’ve used the whole rainbow, which is always a good bet. But you don’t have to. You could stick to shades of red with red grapes, strawberries, raspberries, cherries, red-skinned apples, watermelon, and pomegranate seeds, for example. Or go green and blue with green grapes, green apples, kiwis, cantaloupe, blueberries, and blackberries.
- Aim for abundance: Choose a platter that barely fits the amount of fruit you’re serving, so that it will look very full. This little trick creates a vibe of generosity and abundance, which makes everyone feel good.
- Consider using a few less-common fruits: This platter includes several low-key surprises — dragon fruit, star fruit, cape gooseberries, and yellow kiwi. While less-common fruit can be more expensive (and is not strictly necessary), people love when you include at least one unexpected item to shake things up a bit.
- Leave room for the fruit dip: It’s a good idea to start by placing a dip bowl or two onto the platter so you don’t forget to leave room.
What are the best fruits for a fruit platter?
The best fresh fruit for a party tray depends on a few factors:
- The season
- Your guests’ preferences
- Your color scheme, if any
- Whether you need to make it in advance
In-season fruit tends to be less-expensive and more delicious. In the winter, apples, citrus, and tropical fruits are good bets. In the summer, it’s fun to focus on berries, stone fruit, and melon.
If your guests are on the sophisticated side, you have two options: wow them with a variety of fruits that are less-common in your area, OR (and this is usually my favorite option) make them feel cozy and loved by leaning into comfort foods.
“Fancy” fruits that tend to get a glowing response in my circles include dragonfruit, star fruit, and even unusual varieties of apples. “Comfort” fruits (especially with chocolate dip!) include strawberries, bananas, and grapes. These are also great choices if your guests include lots of kids.
How far in advance can you make a fruit tray?
Good question! The answer depends on what fruits you’re using. In general, it’s safe to make a fresh fruit platter in the morning on the day you want to serve it. And if you’re using heartier fruits, you can make it the night before. Either way, store it tightly wrapped in a nice cold fridge.
Here are some protips for making your party tray in advance:
- Choose apple varieties that are less likely to brown, such as Granny Smith, Empire, or Gala
- Lean into the heartier fruits like apples and melon // and smaller fruits that you can keep whole, like grapes, cherries, and blueberries.
- Consider prepping your fruit the day before but assembling the tray closer to the event. It’s the prep that takes longest, so this approach can be a good compromise. Storing fruit separately will prevent the flavors from mixing too much, and stop different fruits from over-ripening each other.
- Skip the bananas, or add them right before serving.
How much fruit do I need for a big gathering?
Here’s what you should factor into your decision:
- How many people will attend?
- How long is the event?
- What else are you serving?
As a rule of thumb, count on 4 ounces of fruit per person after removing any peels, pits, and other inedible parts. So, for 12 people, you’d need about three pounds of edible fruit. For 25 people, you’d need a little more than six pounds. For 100 people, you’d need 25 pounds.
If the event is very long, or you’re not serving at least three or four other dishes, scale up. If the event is very short, or there are a ton of other options, you can scale your party tray back a bit.
What to serve with a fruit platter
This fruit platter with dark chocolate fruit dip makes a great contribution to a potluck if you’re a guest responsible for bringing one dish. We also love to serve it like this:
On a brunch buffet with quiche Lorraine and quiche Florentine (baked side by side), a big batch of bacon in the oven, some blueberry coffee cake, and a pitcher cocktail.
At a party where everything is an epic platter, alongside our epic cheese board and crudités with bagna cauda.
At a holiday cocktail party with a gorgeous fizzy cocktail, some puff pastry cheese straws to soak it up, a cheese and charcuterie platter, and some oysters.