We have been fortunate enough to have made hundreds of hand-cut fruit platters for our customers. Fruit platters are perfect for any special occasion, business lunch, wedding feast, or anniversary party. Your colourful fruit display should become a focal point. We will share our knowledge freely so that you can benefit from our experience.
With the latest COVID restrictions, we feel that the food we serve should be completely edible. No pips, rinds, or leaves should be removed from your mouth and placed on your plate.
We must ensure that our fruit platters are easy to enjoy. Fruit is cut into bite-sized pieces, with stems, rinds, and pips removed. Follow our fruit platter guide for professional results. Read on for great fruit platter ideas and discover the best fruit for platters.
Number of guests
Packaging solutions
Allergies & preferences
Fresh fruit seasonal availability
When providing fruit for less than six guests, where sandwiches and cakes are also provided, we will often suggest fruit skewers. They can be equally tasty, keep costs down, and avoid unnecessary waste.
Our business fruit platters are always supplied in multiples for six or ten people. This is due to the size of the medium and large platter boxes. Anything larger would be very difficult to deliver, so for large groups or functions, we provide multiples of the above.
Having been personally responsible for preparing many of these platters, I much prefer to select the fruit myself whenever possible. Avoid hard kiwifruit, mango, unripe melons, or pineapple. Strawberries should be just ready to eat.
Your fruit platter should look great and be easy and enjoyable to eat. Careful selection and preparation of your fresh fruits will maximise your success.
Most fruit will spoil quickly once washed and cut, as some fruits are vulnerable to bruising and browning. Once cut, fruit is easily damaged if not cared for properly.
Pineapple
Melon (Cantaloupe, Gala, Honeydew, Watermelon)
Strawberries
Raspberries
Large Blueberries
Kiwifruit (Green, Golden)
Kiwi Berries (Whenever Available)
Seedless Grapes (Red, Green, Black)
Pomegranate (Whole or Seeds Only)
Coconut (Whole or Pieces Only)
Fresh Figs
Cherries
Plums (Golden, Purple)
Fresh Apricots
Soft Organic Dates
Physalis
Passion Fruit
Dragon Fruit
Mango
Papaya
Pineapple: A ripe pineapple should have a firm but slightly soft shell with a small amount of give when squeezed. A golden-yellow skin is best. A green pineapple is not ripe. A darker orange skin indicates that the pineapple is overripe. You should also be able to pull out the inner leaves quite easily. Smell the bottom of a ripe-looking pineapple, and if it has a hint of vinegar, it is overripe. It should have a clean, sweet aroma.
Melon: Honeydew and Cantaloupe melons: Colour is your first sign of ripeness. The melon's green rind will take on a creamy yellowish colour. Push gently on the end of the melon opposite the stem. If there is a slight give, the melon is probably ripe. A Honeydew melon also becomes slightly tacky due to the release of an oil as it ripens. Use your thumb across the skin and a good squeak indicates that it is probably ripe. Watermelon is more difficult to gauge, but the white belly often turns yellow as it ripens. Giving it a tap with your knuckles can sometimes prove useful; if it sounds hollow, that's a good sign. Gala melons have pale yellow to golden skin. If there are a lot of melons to choose from, pick one that is starting to develop an orange tinge. Also, if a push on the ends allows some give, that is a good sign too.
Strawberries: Medium to large strawberries are best. Ripe strawberries are usually uniformly bright and colourful. Avoid mushy and unripe strawberries as they rarely taste nice. If you get a chance to smell the strawberries, you will know if they are going to taste great. We always wash and remove the hulls from the strawberries using a paring knife.
Kiwifruit: You can easily tell just ripe kiwifruit as they offer little resistance when pressed gently between thumb and finger.
An edible flower garnish can lift your platter from being great to exceptional. Try to make your food an experience to enjoy.
