This easy tutorial will show you how to make a beautiful and delicious fresh fruit charcuterie board for your next party or gathering. Made with watermelon, grapes, pineapple and berries along with multiple dips, it’s perfect as an appetizer or dessert.
Who doesn’t love a good charcuterie board?
They’re the perfect way to serve an appetizer or dessert that looks beautiful and is so easy to make.
But most of the time, charcuterie boards are filled with meat and cheese.
This time, we’re shaking things up with a fresh fruit charcuterie board, made with juicy strawberries (and other berries), watermelon, grapes, pineapple and apples. Plus lots of delicious toppings.
It can also be tricky to figure out where to put everything so it looks good.
So we’re going to tell you exactly how to arrange the fruit platter step-by-step.
Trust us – your guests will love it!
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Here is the best fruit for a charcuterie board (listed in the order that we put them on):
- Green grapes
- Watermelon – To keep the slices from being too big for your board, you may want to buy mini watermelons.
- Lemon juice (optional) – you can sprinkle this on fruit that tends to turn brown to help keep it looking better
Fruit dips we used for this board:
- Whipped cream
- Cream cheese fruit dip recipe
- Hazelnut butter
If you have other favorites, these options would also work for a fruit platter:
Other dip ideas:
- Peanut butter
- Chocolate sauce
How to make a fruit charcuterie board
Wash the grapes, apples, strawberries, raspberries and blueberries.
Cut the grapes into smaller sections (but keep them on the stems) so that they are easy to pick up.
Slice the watermelon widthwise to create round slices. Then cut the slices into 6 or 8 triangular pieces.
Peel and core the pineapple. I like to use this tool to do this. It makes the job so easy!
Then cut the pineapple lengthwise into narrow slices. Finally, cut those slices in half (or thirds) to make them easier to pick up
Core the apples and slice them thinly. You may want to dip them in lemon juice to keep them from turning brown.
Put out the dip bowls
We used 2 rounded cutting boards – a larger one that is the basic shape we want to use. And then a smaller one that can be layered on top of the first one. This adds more interest by varying the heights.
You can also use serving trays if that’s what you have.
Then you’ll need 5 small bowls and/or jars for the dips. Using different sizes and shapes will make the board look more interesting.
I usually use two larger ones for the whipped cream and cream cheese fruit dip. Then 3 smaller ones for the honey, caramel and hazel nut butter.
Position the two larger bowls evenly spaced on the board.
Place the 3 smaller bowls in a triangle shape to each other so they look balanced around the board. You can also put them just off the edge of the board if you need more room for fruit.
If you’re going to be putting the charcuterie board out soon after making it, you can fill up the dip bowls now. Otherwise, leave them empty until you are ready to serve it.
We also used a couple of pretty flat dishes to hold extra fruit and add a nice appearance to the board.
Position the fruit
Once the dips are placed, we’ll add the fruit starting with the ones that take up the most space first.
In this case, position the grapes first. Put out two bunches, one on either end of the board.
Add some stacked slices of watermelon at one of the board.
Fill in the space between the grapes with slices of pineapple.
Add 3 groups of apple slices on the opposite side of the board. Grouping them with the skin side out helps to keep the fruit from turning brown. And the skin adds more color to the board.
I placed the middle apple grouping on a small plate to give it a little more interest.
Fill in the middle section with strawberries.
Add a few piles of raspberries around the edges of the board. I used the second small plate to contain one of these piles.
Put a few more in the middle of the board.
Then add the blueberries to help split up all the red.
How to store
If you are making the board ahead of time, cover it with plastic wrap and store it in the refrigerator until you are ready to serve.
You can make it up to a day in advance.
Frequently Asked Questions
The best fruit for a charcuterie board is colorful and doesn’t turn brown. Berries (such as raspberries, blueberries and strawberries), watermelon, pineapple, grapes, mango, peaches, oranges and kiwi are all good options.
To make the fruit easy to eat, the fruit should be cut into bite-sized pieces that can be picked up easily with a toothpick or fork.
Other recipes you might like
How to Make A Fruit Charcuterie Board With Strawberries
- 2 cutting boards, charcuterie boards or trays 1 larger than the other
- 5 small bowls 2 slightly larger than the other three for dips
- 2 small plates (optional) for small fruit
- 1 to 2 pounds Green grapes
- 1 Watermelon sliced
- 1 Pineapple peeled, cored and sliced
- 2 Apples cored and sliced
- 2 pounds Strawberries
- 1 pint Raspberries
- 1 pint Blueberries
- Lemon juice optional
- 1 cup Whipped cream
- 1 cup Cream cheese fruit dip
- ½ cup Honey
- ½ cup Caramel
- ½ cup Hazelnut butter
Layout the boards, bowls and plates
- Place the smaller cutting board on top of the larger board, positioned at one end.
- Place the 3 smaller bowls around the outside of the board. Putting one on the board and two just off the edge of it leaves more room for the fruit.
- Add the two larger bowls at either end of the board.
- Add the two small plates on the board so that they balance out the bowls.
Position the fruit
- Position the grapes first. Put out two bunches, one on either end of the board.
- Add some stacked slices of watermelon at one of the board.
- Fill in the space between the grapes with slices of pineapple.
- Add 3 groups of apple slices on the opposite side of the board. Place the middle group on a small plate to give it a little more interest.
- Fill in the middle of the board with strawberries.
- Add a few piles of raspberries around the edges of the board, with some of them on the second small plate. Put a few more in the middle of the board.
- Finally, add the blueberries in groups around the board to help split up all the red.
- the fruit charcuterie board can be covered in plastic wrap and stored in the refrigerator for up to 1 day.
Nutrition values are estimates only, using online calculators. Please verify using your own data.
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This post was originally published on February 16, 2022 but was updated with new content on April 4, 2023.