Pomegranate Fruit Platter (Printable Version)

Artful arrangement of red and pink fruits centered on a halved pomegranate for a colorful display.

# Needed Ingredients:

→ Central Element

01 - 1 large pomegranate, halved

→ Deep Red Fruits

02 - 1 cup dark cherries, pitted
03 - 1 cup red grapes
04 - 1 cup strawberries, hulled

→ Pink Fruits

05 - 1 cup raspberries
06 - 1 cup watermelon, cubed
07 - 1 cup pink grapefruit segments

→ Pale Pink/White Fruits

08 - 1 cup dragon fruit, cubed
09 - 1 cup apple slices (pink or blush varieties)
10 - 1 cup pear slices

→ Garnish (optional)

11 - Fresh mint leaves
12 - Edible rose petals

# Preparation Steps:

01 - Place the halved pomegranate cut side up at the center of a large serving platter.
02 - Arrange the dark cherries, red grapes, and strawberries in a crescent shape around the pomegranate.
03 - Create a gradient by positioning raspberries, cubed watermelon, and pink grapefruit segments adjacent to the deep red fruits.
04 - Complete the color transition by arranging dragon fruit, apple slices, and pear slices along the outer edge of the platter.
05 - Decorate with fresh mint leaves and edible rose petals to enhance color and aroma.
06 - Serve immediately or cover and chill until ready to serve.

# Expert Advice:

01 -
  • It looks like edible art—the kind of thing that makes people pull out their phones before they even taste it.
  • Zero cooking means you can throw it together while guests arrive, no stress, no heat.
  • Every fruit is at its peak flavor because you're eating it raw and ripe.
02 -
  • Oxidation is real—apples and pears turn brown faster than you'd think, so slice them last and keep lemon juice nearby to brush on if needed.
  • The secret to keeping everything looking fresh is to not arrange it too far ahead; thirty minutes before serving is your sweet spot.
03 -
  • Use a really sharp paring knife—it makes the difference between clean cuts that look intentional and raggedy ones that bruise the fruit.
  • Serve this with something cold and bubbly; the slight tartness of sparkling rosé or even a crisp white wine cuts through the sweetness perfectly.
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