Fresh fruit platters are the best kind of dessert for summer evenings, with berries, melons, and other fruits at their peak. They can also be the main feature of a light brunch served with muffins or other baked goods. Here, quantities are given just as a guideline — they aren’t as important as arrangement—and of course, the fruit should be ripe and luscious. Vary the kind of fruit used according to what’s available. Photos by Hannah Kaminsky.
- 1 cup blueberries or blackberries
- 1 cup strawberries, hulled and halved
- Cantaloupe (about 1 medium), peeled and cut into wedges
- Honeydew (about ½ medium) or watermelon, peeled and cut into wedges
- 1 or 2 medium papayas and/or mangos, peeled and sliced, or 4 sliced peaches or nectarines, sliced
- Several small bunches of grapes
- Several peeled, sliced kiwifruits
- Toasted sliced almonds for garnish, optional
- Vanilla, lemon, or pineapple nondairy yogurt (coconut or other), optional
- Arrange a few overlapping slices of the melons on a large platter.
- Arrange a few slices of papaya, mango, peaches or nectarines, and kiwifruits.
- Scatter grape bunches here and there. Leave an opening in the center for the bowl of berries.
- Set out small bowls of nondairy yogurt and/or toasted almonds, if you'd like.
- Let everyone serve themselves, taking some of the fruit on the platter, then some of the berries,
- Top individual servings with a dollop of yogurt and a scattering of almonds.