Easter Fruit Tray
A fresh and colorful Easter fruit tray filled with berries, grapes, pineapple, kiwi, citrus, and melon. Arrange the fruit in colorful sections or create an Easter egg or bunny design for an easy no-cook holiday dish.
- Prep Time: 15–20 minutes
- Cook Time: 0 minutes
- Total Time: 25–35 minutes
- Yield: 8–12 servings
- Category: Appetizer
- Method: No Cook
- Cuisine: American
- Diet: Vegan
Ingredients
- Strawberries, hulled or halved
- Fresh pineapple, cut into bite-sized chunks
- Seedless green grapes
- Seedless red or purple grapes
- Blueberries
- Raspberries
- Blackberries
- Kiwi, peeled and sliced
- Mandarin orange segments
- Cantaloupe, cubed or cut into spring shapes
- Watermelon, cut into bite-sized pieces or festive shapes
- Fresh mint leaves, for garnish
- Yogurt or cream cheese fruit dip, optional
Instructions
- Wash all of the fruit thoroughly and dry it well to prevent excess moisture from collecting on the platter.
- Hull the strawberries, peel the kiwi and pineapple, and cut larger fruits into easy-to-eat pieces.
- Choose a large serving platter or tray. For an Easter egg design, use an oval platter if available.
- Begin arranging the largest pieces of fruit in sections, rows, or colorful bands.
- For an Easter egg pattern, create horizontal stripes using contrasting fruits such as strawberries, pineapple, grapes, blueberries, and melon.
- For a bunny design, arrange fruit into a rounded face and long ears, then fill the surrounding spaces with additional fruit.
- Use smaller berries such as blueberries and raspberries to fill gaps and define the pattern.
- If serving fruit dip, spoon it into a small bowl and place it in the center of the platter or alongside the tray.
- Garnish the finished fruit tray with fresh mint leaves.
- Refrigerate the fruit tray until ready to serve and serve chilled or cool.
Notes
- For a rainbow tray, arrange strawberries, mandarin oranges, pineapple, green grapes or kiwi, blueberries, and purple grapes in color order.
- For a fruit-and-cheese version, add cubes of cheddar, mozzarella, Gouda, or another mild cheese between the fruit sections.
- Serve with a Greek yogurt and honey dip, vanilla yogurt dip, or cream cheese fruit dip if desired.
- Spring-themed cookie cutters can be used to cut cantaloupe or watermelon into festive shapes.
- For advance preparation, wash, dry, and cut most fruits several hours ahead and refrigerate them separately in airtight containers. Assemble the tray closer to serving.
- Store leftover fruit in airtight containers in the refrigerator and enjoy within about 2–3 days, keeping in mind that delicate berries may soften sooner.
Nutrition
- Serving Size: 1 of 10 servings
- Calories: 135 kcal
- Sugar: 23 g
- Sodium: 5 mg
- Fat: 1 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0.5 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 5 g
- Protein: 2 g
- Cholesterol: 0 mg
Find it online: https://thefamilycooking.com/easter-fruit-tray/
