Add some freshness to your Easter table with this beautiful Easter Fruit Platter. By using fresh fruits and using cookie cutters you can make a seasonal themed fruit plate that makes a fantastic presentation!
Easter is just around the corner and what better addition to a Brunch table than this Easter Fruit Platter. You will love it as a beautiful centrepiece to serve to your family and friends. Not only can you enjoy this presentation at Easter, it’s beautiful to serve all spring long.
Don’t miss the Easter Brunch Recipes plus Preparation Tips!!!
What is This Fruit Platter Like
- Difficulty – There is no cooking required, it just simply assembly. But it is costly! Fresh fruit can be very expensive depending on where you live and the season. But as a special platter, it’s a great splurge!
- Taste – An amazing fresh fruit platter that combines fresh fruits with a dip and even a few sweet candy for fun!
- Serving – This is a great grazing platter that can easily serve 8 people if served with other dishes at a breakfast for brunch.
Ingredients
- Mango – One ripe mango will work perfect for this recipe.
- Pineapple – I used about 1/2 of a fresh pineapple. You can use more if you choose to cut more shapes.
- Orange – One large orange cut into segments. Or you could peel it and section it up.
- Grapes – I used both green and red grapes for colour and variety.
- Strawberries – I added fresh strawberries.
- Raspberries – Fresh raspberries
- Fruit Dip – Adding a fruit dip to the platter is fun and adds a different element to the fruit board. For this recipe, I just added a store bought fruit dip. I don’t currently have a recipe on the Blog for fruit dip.
- Mini egg candy – The candy add a nice touch of colour and fun for Easter!
- Fresh mint – When I finished the tray, I added some fresh mint leaves for decoration. It gives the platter a nice fresh feeling.
NOTE, The full recipe and instructions can be found at the end of the post in the recipe card.
Instructions
- Cut pineapple – Cut the pineapple into 1/2 inch thick rings. Cut off the skin of the pineapple and leave in circles. Using your Easter cookie cutter shapes, cut out as many shapes as you can and set them aside.
- Cut mango – Peel the mango and cut it into about as many 1/2 inch slices as you can. Using your Easter cookie cutter shapes, cut out as many shapes as you can and set them aside.
- Have tray ready – Get a large round tray to assemble the fruit platter. I used a 14 inch/35 cm round tray.
- Arrange fruit dip and candy – If using fruit dip and candy, get two small bowls. Place the candy in one bowl and the fruit dip in another bowl. Arrange them on the platter how you like.
- Arrange fruit – Start placing your orange slices, grapes, strawberries and raspberries around the tray. Then place your pineapple and mango Easter shapes around the fruit tray.
- Garnish – Finish off with mint leaves as garnish if desired. You can also decorate with extra candy around the tray.
- Serve – Serve cold.
Recipe Tips
- Prep ahead – You can cut the fresh fruit shapes up to 24 hours before serving. Just make to to store them in an airtight container in the fridge and layer paper towels between the fruit so it doesn’t go soggy.
- Using leftover mango and pineapple – As this recipe uses cut out fruit shapes, you will have some leftover that you will not want to throw away. I just cut it up into small pieces and added to small bowls. You can add cocktail sticks to pick up the small pieces if you like.
- Assembling the tray – Assemble up to about 2 – 3 hours before serving for optimal freshness. Wrap and keep refrigerated before serving. If adding candy and mint leaves, add those just before serving.
Substitutions
- Fruit and Berries – The fruit and berries that I used for this platter are merely suggestions. Feel free to add your own flare and use fruit that suits what you can find within your budget.
- Fruit dip – Again, this makes a great addition to the platter. You can use your own recipe or buy fruit dip at the supermarket.
- Mini Egg Candy – I used M and M Easter Egg Candy and they worked great for colour, contrast and a fun treat. You can omit them all together or add any other Easter candy that you would like.
- Fresh herb garnish – Again, this is completely option but adds a really fresh and pretty touch. I used fresh mint sprigs.
Serving
Serve this fresh platter at an Easter brunch with myย Best Cinnamon Rolls,ย ย Bacon & Onion Quicheย and dainty littleย Cucumber Sandwiches!
Frequently Asked Questions
What is fruit dip?
Fruit dip is a sweetened dip that served with fruit. It’s often made of cream cheese, whipping cream, powdered sugar and vanilla extract. It’s available to purchase in most grocery stores.
How do you prevent cut fruit from going brown?
The best way to prevent fresh fruit from turning brown is to squeeze a little lemon juice over it. Then cover and refrigerate. This is slow down the browning process.
Mint & Honey Oranges
Make this fresh and lightย Citrus Salad with a Honey Lime Dressingย to go with an Easter brunch this year. Made with oranges, grapefruits, feta cheese, raw almonds and a tangy and sweet dressing. A great addition to a buffet table!
Summer Berry Salad
We're still holding onto summer with this Summer Berry Salad. A fresh and nutritious salad filled with strawberries, raspberries, blueberries and fresh ripe mango. This fruit salad is great on it's own, served with yogurt or cream or even with pancakes and waffles at the breakfast table.
Check out this recipe
Easter Fruit Platter
Add some freshness to your Easter table with this beautiful Easter Fruit Platter. By using fresh fruits and using cookie cutters you can make a seasonal themed fruit plate that makes a fantastic presentation!
Servings: 8 servings
Calories: 172kcal
Ingredients
- 1 ripe mango
- 1/2 whole pineapple
- 1 whole orange cut into segments
- 1 1/2 cups green grapes
- 1 1/2 cups red grapes
- 2 cups strawberries
- 1 cup raspberries
- 1 cup fruit dip serving optional
- 1 cup Mini egg candy
- Mint leaves for garnish optional
Instructions
- Cut the pineapple into 1/2 inch thick rings. Cut off the skin of the pineapple and leave in circles. Using your Easter cookie cutter shapes, cut out as many shapes as you can and set them aside.
- Peel the mango and cut it into about as many 1/2 inch slices as you can. Using your Easter cookie cutter shapes, cut out as many shapes as you can and set them aside.
- Get a large round tray to assemble the fruit platter. I used a 14 inch/35 cm round tray.
- If using fruit dip and candy, get two small bowls. Place the candy in one bowl and the fruit dip in another bowl. Arrange them on the platter how you like.
- Start placing your orange slices, grapes, strawberries and raspberries around the tray. Then place your pineapple and mango Easter shapes around the fruit tray.
- Finish off with mint leaves as garnish if desired. You can also decorate with extra candy around the tray.
- Serve cold.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Notes
- Prep ahead – You can cut the fresh fruit shapes up to 24 hours before serving. Just make to to store them in an airtight container in the fridge and layer paper towels between the fruit so it doesn’t go soggy.
- Using leftover mango and pineapple – As this recipe uses cut out fruit shapes, you will have some leftover that you will not want to throw away. I just cut it up into small pieces and added to small bowls. You can add cocktail sticks to pick up the small pieces if you like.
- Assembling the tray – Assemble up to about 2 – 3 hours before serving for optimal freshness. Wrap and keep refrigerated before serving. If adding candy and mint leaves, add those just before serving.
Nutrition Facts
Easter Fruit Platter
Amount Per Serving (1 serving)
Calories 172
Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Trans Fat 0.04g
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.03g
Cholesterol 3mg1%
Sodium 17mg1%
Potassium 186mg5%
Carbohydrates 30g10%
Fiber 3g13%
Sugar 25g28%
Protein 2g4%
Vitamin A 99IU2%
Vitamin C 27mg33%
Calcium 41mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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