Ina Garten’s fresh fruit platter, an easy no cook breakfast idea, comes together in 20 minutes for entertaining a crowd. She builds a base of sliced melon and golden pineapple, then piles on berries, figs, and grapes in organized groups for height and color.
Ripe, seasonal fruit is the only thing that matters here, so skip anything hard or pale. Group each type together instead of scattering, because your eye needs a clear focal point on the platter.
Source: The Barefoot Contessa Cookbook (1999)
Ina Garten Fresh Fruit Platter
Course: BreakfastCuisine: AmericanDifficulty: Easy8
servings20
minutes235
kcalA colorful arrangement of sliced melon, golden pineapple, fresh berries, figs, and papaya that comes together with nothing but a cutting board and a sharp knife.
Ingredients
2 small ripe melons
1 “golden” pineapple
2 bunches grapes
1 pint fresh figs
1 pint raspberries
1 pint strawberries
1 pint blueberries
1 red papaya
Directions
- Slice the melons: Peel the outside of a whole melon, cut it in half through the stem end, and scoop out the seeds. Place the melon halves cut side down on a board and slice them straight across into 1/2-inch-thick slices. Fan each half-melon out slightly and arrange it on the platter.
- Slice the pineapple: Cut off the top and bottom of the pineapple, peel the outside, and use a sharp knife to remove the “eyes.” Cut the pineapple in half lengthwise and remove the core by cutting a “V” down the center of each half. Place the pineapple halves, cut side down, on a board and slice them straight across into 1/2-inch-thick slices. Fan the slices out and arrange them next to the melon on the platter.
- Add the fruit: Once the base is set, add any kind of fruit that’s available. Have one thing that is taller than the rest, such as a large bunch of grapes or a decoratively cut papaya, to give the platter height. Then add raspberries, strawberries, blueberries, and fresh figs in casual but organized groups.
- Arrange for color: The platter can look like a bowl of M&M’s if there are too many colors scattered with no order. Visually, your eye needs to have a focal point and to be able to see each type of fruit.
- Add the leaves: After all the fruit is arranged, add flat green leaves around the outside of the fruit, to set off the colors. Use lemon and galax leaves from your florist, or fig leaves and grape leaves from your garden. Make sure they are pesticide-free and well washed.
FAQs
Can I make this fruit platter ahead of time?
You can cut the melon and pineapple up to 4 hours ahead and store them covered in the fridge. Hold off on the berries until closer to serving, since they soften fast once they sit out. Arrange everything on the platter about 30 minutes before guests arrive so it comes to room temperature.
What fruits can I substitute on this platter?
Swap in whatever looks best at the market. Persimmons, kiwi, passion fruit, Queen Anne cherries, fresh apricots, and mangos all work on this platter. The goal is ripe, colorful, and seasonal, so let the produce section guide you.
How do I keep the cut fruit from browning?
Melon and pineapple hold their color well on their own, so you usually do not need lemon juice for those. If you add apples or pears, a quick toss in lemon juice stops them from going brown. Cover the platter with plastic wrap until serving if you are working ahead.
How should I store leftover fruit?
Transfer any leftovers to an airtight container and refrigerate them right away. They keep well for about two days, though berries will soften by day two. Leftover fruit makes a good smoothie base if the texture changes too much to serve fresh.
What size platter do I need?
A large oval or rectangular platter, at least 16 by 20 inches, gives you room to fan out the melon and pineapple without piling everything on top of itself. If you do not have one that big, two medium platters side by side work fine.
