Fresh Fruit Platter With Honey Lime Dip
A colorful fresh fruit platter served with a creamy, tangy-sweet honey lime dip made from cream cheese and Greek yogurt—an easy snack or light dessert that comes together quickly and chills while you prep the fruit.
Equipment
- Medium mixing bowl
- Hand mixer
- Rubber spatula
- Large rimmed platter or board
- Knife
- Cutting board
- Zester or microplane
Ingredients
Honey Lime Dip
- 120 g cream cheese softened
- 240 g plain Greek yogurt
- 60 ml liquid honey
- 30 ml fresh lime juice
- 1 tsp lime zest finely grated
- 1 tsp vanilla extract pure
- 1 pinch fine sea salt
Fresh Fruit Platter
- 250 g strawberries hulled and halved if large
- 150 g blueberries
- 150 g seedless grapes left whole or halved for young kids
- 250 g pineapple cut into chunks
- 250 g melon cut into chunks (cantaloupe or honeydew)
- 2 kiwis peeled and sliced
- 1 large orange peeled and sliced
- fresh mint sprigs optional garnish
- extra lime zest optional garnish
Instructions
- Soften and set up: Take the cream cheese out of the fridge 15–20 minutes before you start so it softens slightly. Set out a medium mixing bowl for the dip and a large rimmed platter or board for the fruit.
- Make the honey lime base: Add the softened cream cheese to the mixing bowl. Beat with a hand mixer on medium speed for 30–45 seconds until smooth and no big lumps remain. Add the honey, lime juice, lime zest, vanilla, and a pinch of salt. Beat again until glossy and evenly combined.
- Fold in the yogurt: Add the Greek yogurt in two additions, beating on low or folding with a spatula until smooth and creamy. Scrape down the sides and bottom of the bowl so no streaks of cream cheese remain.
- Chill the dip: Transfer the dip to a serving bowl. Cover and refrigerate for at least 20–30 minutes while you prep the fruit.
- Wash and dry the berries and grapes: Rinse strawberries, blueberries, and grapes under cool running water. Spread on a clean towel or paper towels and gently pat dry.
- Prep the sturdier fruits: Peel the pineapple and melon, remove seeds, and cut into bite-size chunks. Peel and slice the kiwis. Peel the orange, removing white pith, then slice into rounds or half-moons.
- Arrange the platter: Place the chilled bowl of honey lime dip slightly off-center on your platter or board. Arrange fruit around it in loose color blocks and clusters for contrast.
- Add finishing touches: Sprinkle a little extra lime zest over the dip. Add mint sprigs between fruit clusters if using. Optionally drizzle a small ribbon of honey over some of the fruit for shine.
- Serve: Serve soon after arranging for best texture and color. If sitting out at room temperature, keep it under 2 hours and return the dip to the fridge between rounds if your kitchen is warm.
Nutrition
Calories: 260kcalCarbohydrates: 42gProtein: 10gFat: 7gSaturated Fat: 4gCholesterol: 20mgSodium: 170mgPotassium: 520mgFiber: 6gSugar: 32gVitamin A: 450IUVitamin C: 95mgCalcium: 140mgIron: 1.2mg
Tried this recipe?Let us know how it was!
