Ingredients:

  • 2 cups (300g) Fresh Strawberries, hulled and halved
  • 1 cup (150g) Blueberries
  • 1 cup (150g) Raspberries
  • 2 cups (300g) Green Grapes, pulled into small clusters
  • 2 cups (300g) Pineapple chunks, fresh
  • 1 medium (450g) Cantaloupe, sliced into wedges
  • 1 cup (150g) Cucumber slices
  • 8 oz (225g) Goat cheese, chilled
  • 1 cup (240g) Plain Greek Yogurt
  • 4 oz (115g) Sharp Cheddar, cubed
  • 2 tbsp (42g) Raw Honey
  • 1 cup (140g) Raw Almonds
  • 2 cups (60g) Whole grain crackers
  • 1 tbsp (15ml) Fresh lemon juice
  • 1 sprig Fresh Mint

Instructions:

  1. Wash all fruit and pat dry thoroughly to prevent leakage. Slice the cantaloupe and pineapple into bite-sized pieces. Toss any apple or pear slices in lemon juice to prevent oxidation.
  2. Place small ceramic bowls containing the Greek yogurt dip, honey, and almonds on the wooden board first to act as anchors. Position the larger fruit items, like cantaloupe wedges and pineapple, around these bowls to create a structural foundation.
  3. Nestle the strawberries, blueberries, raspberries, and grapes into the remaining empty spaces. Add the cubed cheddar cheese in small clusters and fan out the whole grain crackers along the edges of the board.
  4. Garnish the platter with fresh mint leaves for color and aroma.