Ingredients:

  • 450g pineapple, cubed
  • 300g honeydew melon, cubed
  • 300g cantaloupe, cubed
  • 450g seedless red grapes
  • 250g fresh strawberries, hulled and halved
  • 150g fresh blueberries
  • 125g fresh raspberries
  • 2 kiwis, peeled and sliced into rounds
  • 2 mangoes, sliced into strips
  • 75g dried apricots, halved
  • 60g raw almonds
  • 115g brie cubes
  • 240ml Greek yogurt
  • 30ml honey
  • 15ml fresh lemon juice

Instructions:

  1. Wash all produce thoroughly.
  2. Slice the fruit that browns easily and toss immediately in a bowl with the lemon juice to create a pH barrier against oxidation.
  3. Pat berries dry with a paper towel to remove excess moisture.
  4. Place the dip ramekin in the center or slightly off-center of the grazing board.
  5. Surround the dip bowl with the anchor fruits: pineapple, honeydew, cantaloupe, and grapes.
  6. Fill the remaining larger gaps with mango strips and kiwi rounds, creating flowing lines of color across the board.
  7. Tuck strawberries, blueberries, and raspberries into the smaller crevices to fill the board.
  8. Scatter dried apricots, almonds, and brie cubes throughout the platter to add textural contrast and savory elements.
  9. Drizzle honey over the fruit and dip for a final sweet accent.