Ingredients:

  • 1 cup (150g) strawberries, hulled and halved
  • 1 cup (150g) blueberries
  • 1 cup (150g) raspberries
  • 2 cups (300g) green grapes, on the stem
  • 1 cup (150g) blackberries
  • 2 cups (300g) pineapple, cubed
  • 3 cups (450g) cantaloupe or honeydew melon, cubed
  • 2 medium kiwis, peeled and sliced into rounds
  • 1 large apple, thinly sliced
  • 1/2 cup (115g) cream cheese, softened
  • 1/2 cup (120g) Greek yogurt, plain
  • 1/4 cup (60ml) honey
  • 1 tsp (5ml) vanilla extract
  • 2 tbsp (30ml) lemon juice
  • 1/4 cup (15g) fresh mint leaves
  • 2 tbsp (30ml) honey, for drizzling
  • 1/2 cup (60g) sliced almonds

Instructions:

  1. Wash all produce thoroughly. Cut the melon, pineapple, and apples into bite-sized, uniform pieces.
  2. To prevent the apples and kiwis from oxidizing, toss them gently in a bowl with 1 tbsp (15ml) of lemon juice until lightly coated.
  3. In a medium mixing bowl, beat the softened cream cheese and Greek yogurt until velvety and smooth.
  4. Fold in the honey, vanilla extract, and remaining lemon juice. Stir until the mixture is a consistent creamy white color, then transfer to a small ramekin.
  5. Place the dip bowl slightly off-center on the board to act as a structural anchor.
  6. Arrange the grape stems in a river-like pattern flowing from the bowl toward the edge of the board.
  7. Fill the remaining space by grouping fruits of contrasting colors together and garnish with mint leaves, sliced almonds, and a final drizzle of honey.