Easy Fruit Charcuterie Board -

Easy Fruit Charcuterie Board

Fruit charcuterie boards are easy to assemble and make a statement at any gathering. This array of colors, textures, and flavors makes the perfect addition to holidays, bridal and baby showers, and even at-home movie nights.

Prep Time 30

Cook Time 0

Total Time 30

Servings

Author Chrissie Nelson Rotko

Equipment

Ingredients

1 fresh pineapple
1 seedless watermelon
1 cantaloupe
3 kiwis divided use
1 mango
8 to 12 ounces fruit dip
16 ounces fresh strawberries
6 ounces fresh raspberries
6 ounces fresh blackberries

Optional additions:

Nutella
Honey
Brie cheese whole or cut into wedges
Roasted or candied nuts

US Customary - Metric

Instructions

Prepare the fruit:

Wash and thoroughly dry all fruit.
Lay the pineapple on its side. Using a large, sharp knife, cut off the top and bottom of the pineapple, then cut the pineapple into slices about 1-inch thick. Cut each slice into 4-6 wedges. Set aside.
1 fresh pineapple
Repeat this process with the watermelon: cut off the ends, slice into rounds, then cut each slice into 4-6 wedges. Set aside.
1 seedless watermelon
Slice the cantaloupe in half. Use a large spoon to scoop out and discard the seeds. Using a melon baller, scoop the flesh into spheres. Set aside.
1 cantaloupe
Lay two of the kiwis flat; cut off both ends of each kiwi. With the kiwi still lying flat, insert a paring knife diagonally just to the center of the fruit, making a small, 45° angle slice. Insert the knife again beside the first cut with the knife angled in the opposite direction, creating a "V" shape with the cuts. Continue in this pattern along the midline of the kiwis, creating a zig-zag shape, making sure the cuts reach the center of the fruit. Pull the halves apart to separate.
2 kiwis
Take the third kiwi and cut off both ends, then thinly slice.
1 kiwis
Place the mango on the cutting board vertically. Use a mango cutter to separate the bit from the flesh, creating two "cheeks" of mango. Use a knife to score the flesh of each cheek into squares by cutting evenly-spaced vertical and horizontal lines, making sure not to cut all the way through the skin. Hold the scored mango cheek with two hands; using your fingers, push the mango skin to invert the fruit and have the cubes pop out toward you.
1 mango
Place the mango vertically on the cutting board with the stem pointing up (it should look tall.) Slice as close as you can to the pit, removing two halves, or cheeks of the mango. Score each mango cheek into squares or cubes by cutting equally spaced vertical and horizontal lines, while making sure not to cut all the way through to the skin.

Arrange the platter:

Add the fruit dip to a small bowl and place in the upper half of a serving board or platter. Place the two mango cheeks on an angle at the center of the platter. Place a half a kiwi on each side of the mango.
8 to 12 ounces fruit dip
Fan watermelon slices in the upper and lower corners of the platter.
Line several of the pineapple slices just above and next to the mango. Fan remaining slices around the bowl of fruit dip.
Fill in the remaining open spaces with the berries, cantaloupe, and kiwi slices. If desired, you may also incorporate smalls bowls of Nutella and/or honey, as well as the brie and nuts.
16 ounces fresh strawberries, 6 ounces fresh raspberries, 6 ounces fresh blackberries, Nutella, Honey, Brie cheese, Roasted or candied nuts

Notes

Fruit preparation

If you do not have a melon baller, you can carefully remove the cantaloupe rind and cut the flesh into cubes.
If you do not have a mango cutter, use a sharp knife to very carefully cut the mango vertically along the pit to separate the pit from the flesh.
Depending on the size of the pineapple and melons, you may not need all of the pineapple wedges, watermelon wedges, and cantaloupe balls. You can either set the fruit aside to refill the platter as needed, or save it to enjoy later.

Make ahead

The fruit can be washed and cut up to 24 hours ahead of time. Store the prepared fruits separately in airtight containers in the refrigerator until you are ready to assemble the platter.
The platter can be arranged 2-3 hours ahead of time. Assemble, then loosely cover with plastic wrap and place in the fridge until ready to serve.

Storage

Any leftover fruit and dip that has been sitting at room temperature for less than 2 hours can be stored in airtight containers in the refrigerator for 2-3 days. Any fruit and/or dip that has been sitting at room temperature for more than 2 hours should be discarded.

Nutrition