0 from 6 votes
Fruit Platter
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.
Prep Time
20 mins
Cook Time
20 mins
Total Time
25 mins
Servings: 10 servings
Calories: 433 kcal
Course:
Appetizer
Cuisine:
American
Ingredients
For the dip:
- 1 (8-ounce) package cream cheese softened (see note 1)
- 1 (7-ounce) jar marshmallow fluff
- 1 tablespoon lemon juice from 1/2 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 stand 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.
Cup of Yum
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 Information
Serving
1serving
Calories
433kcal
(22%)
Carbohydrates
93g
(31%)
Protein
6g
(12%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Cholesterol
23mg
(8%)
Sodium
81mg
(3%)
Potassium
956mg
(27%)
Fiber
7g
(28%)
Sugar
72g
(144%)
Vitamin A
3324IU
(66%)
Vitamin C
133mg
(148%)
Calcium
101mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 433
% Daily Value*
| Serving | 1serving | |
| Calories | 433kcal | 22% |
| Carbohydrates | 93g | 31% |
| Protein | 6g | 12% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 23mg | 8% |
| Sodium | 81mg | 3% |
| Potassium | 956mg | 20% |
| Fiber | 7g | 28% |
| Sugar | 72g | 144% |
| Vitamin A | 3324IU | 66% |
| Vitamin C | 133mg | 148% |
| Calcium | 101mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.