Spring Fruit Table Platter Yogurt

Bright spring fruits with sweet yogurt dip, perfect for sharing at celebrations, brunch or outdoors.

# What You Need:

01 - 1 cup strawberries, hulled and halved

02 - 1 cup blueberries

03 - 1 cup pineapple, cut into bite-size pieces

04 - 2 kiwis, peeled and sliced

05 - 1 cup red grapes, halved

06 - 1 cup mango, diced

07 - 1 apple, sliced

08 - 1 pear, sliced

09 - 1 orange, segmented

10 - 1 cup Greek yogurt (plain or vanilla)

11 - 2 tablespoons honey

12 - 1 teaspoon lemon zest

13 - 1 teaspoon fresh lemon juice

14 - 1/2 teaspoon vanilla extract (optional)

01 - Wash all fruits thoroughly and dry completely. Slice, halve, peel, and segment according to description.

02 - Organize the prepared fruits on a large serving platter, grouping by color and shape for an aesthetically pleasing presentation.

03 - In a small mixing bowl, whisk together Greek yogurt, honey, lemon zest, lemon juice, and vanilla extract until smooth and creamy.

04 - Transfer the yogurt sauce to a small serving bowl and place at the center or alongside the fruit platter.

05 - Serve immediately, or cover and chill for up to two hours before serving.

01 -

You get to use whatever fruits you love or find at the market, so every platter feels unique.
The creamy yogurt dip transforms simple fruit into something special, making people linger longer at the snack table.

02 -

If you skip blotting the fruit dry, juices will pool and make the platter messy—learned that after a soggy first attempt.
Group similar colored fruit for a layered look; it makes the platter irresistible and takes zero extra effort.

03 -

Drying fruit thoroughly is the secret to a clean, beautiful platter every time.
If you zest the lemon right over the bowl, you’ll catch the fragrant oils—making the dip spectacularly fresh.