22 Fruit Charcuterie Board Ideas

A fruit charcuterie board is a board built mostly or completely from fresh fruit: grapes in small bunches, whole strawberries, pineapple, kiwi, berries and whatever is in season, laid out in rows and groups the way a classic charcuterie board is, often with a dip or a little cheese on the side. Fruit boards are colorful, need no cooking and work for brunch, kids' parties, showers and holidays.

Below are 22 fruit charcuterie board ideas, from a rainbow fruit board, a berry board and a tropical board to fruit boards with dips, a board for every season, fruit and cheese boards, and fruit platter ideas for a crowd. Every fruit board idea lists exactly what's on it, with amounts and how many it serves.

Fruit charcuterie board ideas

1. Rainbow Fruit Charcuterie Board

Eight fruits laid out in straight rows in rainbow order, from red strawberries and raspberries through orange, yellow, green, blue and purple. Serves 12.

What's on the board

• 1 large board, about 14 x 20 inches
• 1 lb strawberries (about 16), halved lengthwise through the green tops (32 halves)
• 6 oz raspberries
• 4 clementines, peeled and pulled into segments (about 40)
• 1/2 pineapple, peeled, cored and cut into 1-inch chunks (about 24)
• 12 oz green grapes, snipped into small bunches
• 3 kiwis, peeled and sliced into rounds (about 18)
• 6 oz blueberries
• 6 oz blackberries

How to make it

1. Rinse the fruit under running water right before you build the board and pat it dry on paper towels, going gently with the raspberries and blackberries.
2. Halve the strawberries lengthwise through the green tops, peel the clementines and pull them into segments, cut the pineapple into chunks with the core cut off, and peel and slice the kiwis.
3. Lay the fruit in straight rows across the short width of the board in rainbow order: strawberries, raspberries, clementines, pineapple, green grapes, kiwi, blueberries and blackberries.
4. Pack each row tightly so no board shows between the colors.

In season: Clementines are in stores mostly from about November to January. The rest of the year, use a drained 11 oz can of mandarin orange segments, patted dry.

2. Berry Charcuterie Board

Four kinds of berries, each piled in its own big section around a small bowl of lemon curd for dipping, with shortbread on the side. Serves 6.

What's on the board

• 1 round board, about 14 inches across
• 1/2 cup lemon curd, in a small bowl
• 1 lb strawberries (about 16), green tops on
• 6 oz raspberries
• 6 oz blackberries
• 6 oz blueberries
• 12 shortbread cookie fingers

How to make it

1. Set the lemon curd bowl in the middle of the board with a small spoon.
2. Rinse the berries right before serving and pat them dry on paper towels, leaving the green tops on the strawberries.
3. Pile each berry in its own quarter of the board around the bowl: strawberries, raspberries, blackberries and blueberries.
4. Lay the shortbread fingers flat in a short overlapping row along one edge.

Where to get it

Lemon curd is sold in jars near the jams, and shortbread fingers are in the cookie aisle.

In season: Berries are at their best from late spring through summer, though most stores carry all four year-round.

3. Tropical Fruit Board

Pineapple spears, mango cubes, papaya, kiwi and lime wedges for squeezing, with a little bowl of coconut chips: a tropical fruit board you can make any time of year. Serves 10.

What's on the board

• 1 board, about 12 x 18 inches
• 1 pineapple, peeled, cored and cut into 8 spears
• 2 mangoes, cut into cubes (about 40)
• 1 small papaya (about 1 lb), seeded, peeled and sliced (about 12 slices)
• 3 kiwis, peeled and sliced into rounds (about 18)
• 2 limes, each cut into 4 wedges (8 wedges)
• 1 oz unsweetened coconut chips, in a small bowl

How to make it

1. Cut the top and bottom off the pineapple, stand it up and slice off the peel and the brown eyes. Cut it lengthwise into quarters, cut the hard core off each quarter, then cut each quarter in half lengthwise for 8 spears.
2. Cut the two cheeks off each mango beside the flat pit, score the flesh into a grid without cutting through the skin, and slice the cubes off the skin.
3. Halve the papaya lengthwise, scoop out the black seeds, then peel and slice it.
4. Lay the pineapple spears side by side down the middle of the board, then add the mango cubes, papaya slices and kiwi rounds in groups on both sides.
5. Set the coconut chip bowl in one corner and tuck the lime wedges into the gaps for squeezing over the fruit.

Where to get it

Coconut chips are in the baking aisle or with the dried fruit.

In season: Pineapple, mango, papaya and kiwi are all sold year-round.

4. Exotic Fruit Board

Dragon fruit, star fruit, passion fruit and golden kiwi with pomegranate seeds and red grapes, a fruit board that gets people talking. Serves 6.

What's on the board

• 1 board, about 12 x 16 inches
• 1 dragon fruit, cut lengthwise into 8 wedges, skin on
• 2 star fruit, sliced crosswise into stars (about 20)
• 3 passion fruit, halved (6 halves)
• 4 golden kiwis, peeled and sliced into rounds (about 24)
• 1 container (about 5 oz) pomegranate arils, in a small bowl
• 12 oz red grapes, snipped into small bunches
• 2 small spoons, for the passion fruit

How to make it

1. Cut the dragon fruit lengthwise into 8 wedges with the skin on; the speckled flesh is eaten off the skin, like a watermelon wedge.
2. Slice the star fruit crosswise about 1/4 inch thick so every slice is a star; the thin, waxy skin is edible.
3. Halve the passion fruit and set them cut side up with the two small spoons; the pulp and seeds are eaten together, scooped straight from the shell.
4. Peel and slice the golden kiwis and set the pomegranate bowl down, then lay each fruit in its own group and fill the gaps with the grapes.

Where to get it

Dragon fruit, star fruit, passion fruit and golden kiwis are usually with the tropical fruit in the produce section, but stock varies by store and season; use mango or green kiwi for anything you can't find. Pomegranate arils are sold in small containers in the produce section.

5. Pineapple Boat Fruit Board

A whole pineapple cut in half into two boats with the leafy top still on, the shells piled with fresh pineapple cubes and surrounded by strawberries, grapes, kiwi and berries. Serves 12.

What's on the board

• 1 large board, about 14 x 20 inches
• 1 pineapple, cut in half lengthwise into 2 boats with the leafy top on (about 32 bite-size cubes)
• 1 lb strawberries (about 16), green tops on
• 1 lb green grapes, snipped into small bunches
• 1 lb red grapes, snipped into small bunches
• 3 kiwis, peeled and sliced into rounds (about 18)
• 6 oz blueberries
• 6 oz raspberries

How to make it

1. Rinse the pineapple, then cut it in half lengthwise, right through the leafy top and the base.
2. With a paring knife, cut around the inside of each half about 1/4 inch in from the peel, without cutting through the skin.
3. Cut the fruit into a grid of bite-size cubes, cut away the hard core that runs down the middle, and scoop the cubes out with a spoon.
4. Lay the two empty shells on the board, peel side down, with the leafy tops pointing the same way, and pile the pineapple cubes back into them.
5. Fill the spaces between and around the boats with the grape bunches, strawberries, kiwi rounds, blueberries and raspberries.

Fruit board ideas with dips

6. Honey Yogurt Fruit Dip Board

A bowl of vanilla Greek yogurt with a swirl of honey and a little granola to sprinkle on, surrounded by strawberries, apples, pineapple, green grapes and blueberries. Serves 6.

What's on the board

• 1 board, about 12 x 18 inches
• 1 1/2 cups vanilla Greek yogurt, in a bowl, drizzled with 1 tbsp honey
• 2 oz granola, in a small bowl
• 12 strawberries, halved lengthwise (24 halves)
• 2 apples, sliced (about 24 slices) and tossed in 2 tsp lemon juice
• 1/2 pineapple, peeled, cored and cut into 1-inch chunks (about 24)
• 12 oz green grapes, snipped into small bunches
• 6 oz blueberries

How to make it

1. Spoon the yogurt into a bowl, drizzle the honey over the top and set it near one end of the board with the granola bowl beside it.
2. Rinse and dry the strawberries, grapes and blueberries, then halve the strawberries.
3. Lay the pineapple chunks and strawberry halves in rows beside the yogurt and add the grape bunches and blueberries in groups.
4. Slice the apples last, toss them in the lemon juice so they stay bright and fan them in a row.
5. Everyone dips the fruit in the yogurt and sprinkles on a little granola.

7. Chocolate Hazelnut Fruit Dip Board

Chocolate hazelnut spread straight from the jar is the dip for strawberries, banana coins, raspberries, pineapple spears and a few salty mini pretzels. Serves 6.

What's on the board

• 1 board, about 12 x 18 inches
• 3/4 cup chocolate hazelnut spread, in a small bowl
• 1 lb strawberries (about 16), green tops on
• 2 bananas, cut into thick coins (about 24) and tossed in 1 tsp lemon juice
• 6 oz raspberries
• 1/2 pineapple, peeled, cored and cut into 8 thin spears
• 20 mini pretzel twists

How to make it

1. Spoon the chocolate hazelnut spread into a small bowl and set it in the middle of the board with a small spoon.
2. Rinse and dry the strawberries and raspberries, leaving the green tops on the strawberries.
3. Lay the pineapple spears side by side on one side of the bowl and pile the strawberries on the other.
4. Slice the bananas last, toss the coins in the lemon juice and shingle them in a row.
5. Fill the gaps with the raspberries and pretzels.

Where to get it

Chocolate hazelnut spread is usually on the shelf near the peanut butter.

8. Cream Cheese Fruit Dip Board

Two bowls of the sweet cream cheese fruit dip sold in the produce section, with red and green grapes, strawberries, pineapple, apples and blueberries all around. Serves 8.

What's on the board

• 1 large board, about 14 x 20 inches
• 1 1/2 cups cream cheese fruit dip (store-bought), split between 2 small bowls
• 1 lb red grapes, snipped into small bunches
• 1 lb green grapes, snipped into small bunches
• 1 lb strawberries (about 16), halved lengthwise (32 halves)
• 1/2 pineapple, peeled, cored and cut into 1-inch chunks (about 24)
• 2 apples, sliced (about 24 slices) and tossed in 2 tsp lemon juice
• 6 oz blueberries

How to make it

1. Set the two dip bowls at opposite corners of the board.
2. Rinse and dry the grapes and berries, then halve the strawberries lengthwise.
3. Lay the red and green grape bunches in a wide diagonal band between the two bowls.
4. Add the pineapple chunks and strawberry halves in groups on both sides of the grapes.
5. Slice the apples last, toss them in the lemon juice, fan them in a row and fill the gaps with the blueberries.

Where to get it

Cream cheese fruit dip is in the refrigerated case in the produce section, often near the cut fruit.

9. Peanut Butter Apple and Banana Board

Crisp apple slices and banana coins with a bowl of creamy peanut butter for dipping and two little bowls of toppings (mini chocolate chips and granola), plus strawberries and grapes. Serves 6.

What's on the board

• 1 board, about 12 x 18 inches
• 3/4 cup creamy peanut butter, in a small bowl
• 3 apples (2 red, 1 green), sliced (about 36 slices) and tossed in 1 tbsp lemon juice
• 2 bananas, cut into thick coins (about 24) and tossed in 1 tsp lemon juice
• 12 strawberries, green tops on
• 12 oz red grapes, snipped into small bunches
• 2 oz mini chocolate chips, in a small bowl
• 2 oz granola, in a small bowl

How to make it

1. Set the peanut butter bowl and the two topping bowls along one side of the board.
2. Rinse and dry the strawberries and grapes and add them in groups at the other end.
3. Slice the apples last and toss them in the lemon juice, then lay the red and green slices in their own rows.
4. Slice the bananas, toss the coins in the lemon juice and shingle them in a row.
5. Everyone dips a slice in the peanut butter, then into the chips or granola. Sunflower seed butter works in place of the peanut butter.

Seasonal fruit boards for spring, summer, fall and winter

10. Spring Fruit Board

Strawberries, pineapple, kiwi and mango with the first sweet cherries and apricots of late spring, a bright board for showers, brunch and Mother's Day. Serves 8.

What's on the board

• 1 board, about 12 x 18 inches
• 1 lb strawberries (about 16), green tops on
• 1/2 pineapple, peeled, cored and cut into 1-inch chunks (about 24)
• 3 kiwis, peeled and sliced into rounds (about 18)
• 1 mango, cut into cubes (about 20)
• 8 oz sweet cherries with stems (about 28)
• 6 apricots, halved and pitted (12 halves)
• 1 small empty bowl, for the cherry pits

How to make it

1. Rinse and dry the strawberries and cherries, leaving the green tops on the strawberries and the stems on the cherries.
2. Halve and pit the apricots and set them cut side up in a row.
3. Add the pineapple chunks, mango cubes and kiwi rounds in groups.
4. Pile the strawberries and cherries in the gaps and set the small empty bowl in one corner for the cherry pits.

In season: Strawberries are at their best from spring into summer. Sweet cherries and apricots usually arrive in late spring; earlier in the season, use red grapes in place of the cherries and more mango in place of the apricots.

11. Summer Fruit Board

Watermelon triangles, peaches, nectarines and plums with blueberries, blackberries and green grapes: the best of summer fruit on one board. Serves 10.

What's on the board

• 1 large board, about 14 x 20 inches
• 1/4 small seedless watermelon (about 3 lb), sliced into triangles with the rind on (about 10)
• 2 peaches, cut into wedges (16 wedges)
• 2 nectarines, cut into wedges (16 wedges)
• 3 plums, cut into wedges (18 wedges)
• 6 oz blueberries
• 6 oz blackberries
• 12 oz green grapes, snipped into small bunches

How to make it

1. Scrub the watermelon rind under running water with a clean produce brush before cutting, so nothing on the outside gets carried into the fruit.
2. Cut the watermelon quarter crosswise into 1-inch slices; each slice is a triangle with the rind along one edge.
3. Cut the peaches, nectarines and plums into wedges right before you build the board so they stay bright.
4. Shingle the watermelon triangles in a row along one long edge and the stone fruit wedges in rows beside them, one fruit per row.
5. Fill the open spaces with the grape bunches, blueberries and blackberries.

In season: Peaches, nectarines and plums are at their best from about June through August, and watermelon and blackberries are summer fruit too.

12. Fall Fruit Board

Crisp apples and pears, red grapes, fresh figs, Fuyu persimmon rounds and a bowl of pomegranate seeds: the fall harvest on one board. Serves 8.

What's on the board

• 1 board, about 12 x 18 inches
• 2 apples (1 red, 1 green), sliced (about 24 slices) and tossed in 2 tsp lemon juice
• 2 red pears, sliced (about 20 slices) and tossed in 2 tsp lemon juice
• 1 lb red grapes, snipped into small bunches
• 6 fresh figs, halved lengthwise (12 halves)
• 2 Fuyu persimmons, sliced into rounds (about 10)
• 1 container (about 5 oz) pomegranate arils, in a small bowl

How to make it

1. Cut the leafy top off each persimmon and slice it crosswise into rounds; Fuyu persimmons are eaten crisp, like an apple, skin and all.
2. Halve the figs lengthwise and set them cut side up in a group.
3. Set the pomegranate bowl down and add the grape bunches and persimmon rounds.
4. Slice the apples and pears last, toss them in the lemon juice so they stay bright, and fan them in rows: red apple, green apple, then pear.

In season: Apples, pears and grapes are at their best from late summer through fall. Fresh figs are in stores mostly from summer into early fall (use more grapes after that), and Fuyu persimmons and pomegranates arrive in fall and last into early winter.

13. Winter Citrus Fruit Board

Cara Cara and blood orange rounds, clementine segments and whole kumquats with kiwi, pomegranate seeds and green grapes: a bright, all-fruit board for the middle of winter. Serves 8.

What's on the board

• 1 board, about 12 x 18 inches
• 2 Cara Cara oranges, peeled and sliced into rounds (about 12)
• 2 blood oranges, peeled and sliced into rounds (about 12)
• 4 clementines, peeled and pulled into segments (about 40)
• 12 kumquats, left whole
• 3 kiwis, peeled and sliced into rounds (about 18)
• 1 container (about 5 oz) pomegranate arils, in a small bowl
• 12 oz green grapes, snipped into small bunches

How to make it

1. Cut the top and bottom off each Cara Cara and blood orange, stand it up and slice the peel and white pith away from top to bottom, then slice it crosswise into rounds about 1/4 inch thick.
2. Shingle the Cara Cara rounds in one row and the blood orange rounds in a row beside them.
3. Peel the clementines, pull them into segments and pile them beside the rounds.
4. Set the pomegranate bowl down, then add the kiwi rounds, kumquats and grape bunches in groups. Kumquats are eaten whole, peel and all.

In season: Clementines are in stores from about November to January, Cara Cara and blood oranges from about December to April, and kumquats from midwinter into early spring.

Charcuterie boards with fruit and cheese

14. Fruit-Forward Charcuterie Board

A classic charcuterie board turned around: fruit fills about two-thirds of it, with a whole brie, Genoa salami, prosciutto, crackers and honey in the rest. Serves 8.

What's on the board

• 1 large board, about 14 x 20 inches
• 8 oz brie (a small round), left whole
• 4 oz sliced Genoa salami (about 14 slices)
• 2 oz prosciutto (about 6 slices)
• 1 lb strawberries (about 16), green tops on
• 1 lb red grapes, snipped into small bunches
• 12 oz green grapes, snipped into small bunches
• 3 kiwis, peeled and sliced into rounds (about 18)
• 1/2 pineapple, peeled, cored and cut into 1-inch chunks (about 24)
• 6 oz blackberries
• 24 round crackers
• 1/4 cup honey, in a small bowl

How to make it

1. Set the brie and the honey bowl on the board, well apart.
2. Lay the salami flat in two short overlapping runs and drape the prosciutto in loose ribbons beside the brie.
3. Fill about two-thirds of the board with the fruit in groups: grape bunches, strawberries, pineapple chunks, kiwi rounds and blackberries.
4. Tuck the crackers in short rows near the brie.

15. Green Fruit and Cheese Board

Every fruit on it is green (grapes, kiwi, Granny Smith apples and a green pear) next to white cheddar, Havarti, pistachios and honey. A fun St. Patrick's Day board that works any time. Serves 6.

What's on the board

• 1 board, about 12 x 18 inches
• 6 oz white cheddar (a block), sliced (about 14 slices)
• 6 oz Havarti (a block), cubed (about 20 cubes)
• 1 lb green grapes, snipped into small bunches
• 3 kiwis, peeled and sliced into rounds (about 18)
• 2 Granny Smith apples, sliced (about 24 slices) and tossed in 2 tsp lemon juice
• 1 green Anjou pear, sliced (about 10 slices) and tossed in 1 tsp lemon juice
• 1 1/2 oz shelled pistachios
• 18 water crackers
• 1/4 cup honey, in a small bowl

How to make it

1. Set the honey bowl on the board, then shingle the cheddar slices in a row and stack the Havarti cubes.
2. Add the grape bunches and kiwi rounds in groups.
3. Slice the apples and pear last, toss them in the lemon juice so they stay bright and fan them in rows.
4. Fill the gaps with the pistachios and crackers.

16. Red, White and Blue Fruit and Cheese Board

Blueberries packed into one corner and stripes of strawberries, raspberries and white cheddar make a simple flag for the Fourth of July or Memorial Day. Serves 8.

What's on the board

• 1 board, about 12 x 18 inches
• 12 oz blueberries
• 1 lb strawberries (about 16), hulled and halved lengthwise (32 halves)
• 12 oz raspberries (two 6 oz boxes)
• 12 oz white cheddar (a block), cut into thin rectangles about 1 1/2 x 2 inches (about 38 slices)

How to make it

1. Rinse and dry the berries right before you build the board, then hull the strawberries and halve them lengthwise.
2. Pack the blueberries into a rectangle in the top left corner of the board, about 8 inches wide and a little more than half the board's height.
3. Lay 7 stripes across the board from top to bottom, alternating red and white: strawberries, cheddar, raspberries, cheddar, strawberries, cheddar and raspberries.
4. The top four stripes run from the blueberries to the right edge, and the bottom three run the full width. Lay the strawberry halves cut side down so the red stripes look solid, and shingle the cheddar flat.

In season: Strawberries, raspberries and blueberries are all in season for the Fourth of July.

17. Fruit and Cheese Cube Party Board

Cubes of sharp cheddar, Colby Jack and pepper jack in rows between pineapple, strawberries and grapes, with toothpicks so guests can spear a bite of each. Serves 12.

What's on the board

• 1 large board, about 14 x 20 inches
• 8 oz sharp cheddar (a block), cubed (about 30 cubes)
• 8 oz Colby Jack (a block), cubed (about 30 cubes)
• 8 oz pepper jack (a block), cubed (about 30 cubes)
• 1 pineapple, peeled, cored and cut into 1-inch chunks (about 40)
• 1 lb strawberries (about 16), halved lengthwise (32 halves)
• 1 lb red grapes, snipped into small bunches
• 1 lb green grapes, snipped into small bunches
• 40 toothpicks, in a small bowl

How to make it

1. Cut the three cheeses into 3/4-inch cubes.
2. Rinse and dry the strawberries and grapes, then halve the strawberries lengthwise.
3. Lay everything in long straight rows down the board, one food per row, switching between cheese and fruit: cheddar, pineapple, Colby Jack, strawberries, pepper jack, red grapes and green grapes.
4. Set the toothpick bowl in one corner.

Fruit platter ideas for parties and kids

18. Big Party Fruit Platter

A fruit platter for a crowd on one extra-large board: pineapple, cantaloupe, honeydew, strawberries, red and green grapes, mango, kiwi and blueberries around a bowl of cream cheese fruit dip and a bowl of caramel dip. Serves 20.

What's on the board

• 1 extra-large board, about 16 x 24 inches
• 1 cup cream cheese fruit dip (store-bought), in a small bowl
• 1 cup caramel dip (store-bought), in a small bowl
• 1 pineapple, peeled, cored and cut into 1-inch chunks (about 40)
• 1 small cantaloupe, peeled, seeded and cut into 1-inch cubes (about 40)
• 1/2 honeydew, peeled, seeded and cut into 1-inch cubes (about 30)
• 1 1/2 lb strawberries (about 24), green tops on
• 1 lb red grapes, snipped into small bunches
• 1 lb green grapes, snipped into small bunches
• 2 mangoes, cut into cubes (about 40)
• 4 kiwis, peeled and sliced into rounds (about 24)
• 12 oz blueberries

How to make it

1. Set the two dip bowls on the board, well apart.
2. Scrub the cantaloupe and honeydew rinds under running water with a clean produce brush before cutting, then peel, seed and cube them.
3. Rinse and dry the strawberries, grapes and blueberries right before you build the board.
4. Lay the pineapple chunks, melon cubes and mango cubes in big groups, then add the strawberries and kiwi rounds in groups between them.
5. Fill every gap with the grape bunches and blueberries.
6. For a party longer than 2 hours, set out about half the fruit and keep the rest covered in the fridge to refill the board.

Where to get it

Cream cheese fruit dip is in the refrigerated case in the produce section; caramel dip for apples is usually in the produce section too.

19. Fruit Kabob Board

Ten fruit kabobs (strawberry, pineapple, green grape, kiwi and blueberries on each) lying flat in two rows, with red grapes and extra blueberries filling the board. Serves 5.

What's on the board

• 1 board, about 12 x 18 inches
• 10 wooden skewers (6 inches long)
• 10 strawberries, hulled
• 1/4 pineapple, peeled, cored and cut into 10 chunks
• 10 green grapes
• 2 kiwis, peeled and cut into 5 thick rounds each (10 rounds)
• 6 oz blueberries (20 for the kabobs, the rest loose)
• 12 oz red grapes, snipped into small bunches

How to make it

1. Thread each skewer in the same order: a strawberry, a pineapple chunk, a green grape, a kiwi round and 2 blueberries.
2. Snip off the sharp points for younger kids.
3. Lay the kabobs flat in two rows of five, with the strawberry ends toward the outside edges of the board.
4. Fill the open spaces with the red grape bunches and the rest of the blueberries.

20. Fruit Wreath Board

Green grapes and kiwi make a ring on a round board around a bowl of strawberry fruit dip, dotted with strawberries, raspberries, blueberries and pomegranate seeds. Red and green for Christmas, or swap the colors for any party. Serves 8.

What's on the board

• 1 round board, about 16 inches across
• 1 cup strawberry cream cheese fruit dip (store-bought), in a small bowl
• 1 1/2 lb green grapes, snipped into small bunches
• 4 kiwis, peeled and sliced into rounds (about 24)
• 12 strawberries, halved lengthwise (24 halves)
• 6 oz raspberries
• 6 oz blueberries
• 1 container (about 5 oz) pomegranate arils

How to make it

1. Set the dip bowl in the center of the board.
2. Make a ring about 4 inches wide around the bowl with the green grape bunches.
3. Tuck the kiwi rounds into the ring in small overlapping groups.
4. Add the strawberry halves, cut side up, in clusters of three around the ring, then fill the small gaps with the raspberries, blueberries and pomegranate seeds.

In season: Pomegranate arils are easiest to find from fall into winter; leave them off the rest of the year.

21. Kids' Fruit Snack Board

Bite-size fruit in easy rows (strawberries, mandarin oranges, pineapple, banana, grapes, blueberries and apples) with a little bowl of vanilla yogurt for dipping. Serves 4.

What's on the board

• 1 board, about 12 x 16 inches
• 8 strawberries, hulled and halved lengthwise (16 halves)
• 1 can (11 oz) mandarin orange segments, drained and patted dry
• 1/4 pineapple, peeled, cored and cut into 1-inch chunks (about 12)
• 1 banana, cut into coins (about 12) and tossed in 1/2 tsp lemon juice
• 8 oz green grapes, halved lengthwise
• 6 oz blueberries
• 1 apple, sliced (about 12 slices) and tossed in 1 tsp lemon juice
• 1/2 cup vanilla yogurt, in a small bowl

How to make it

1. Set the yogurt bowl in one corner of the board.
2. Lay the fruit in short straight rows, one fruit per row, so kids can see and pick what they like.
3. Slice the apple and banana last and toss them in the lemon juice so they stay bright.
4. For children under 4, chop the grapes, blueberries and all the other fruit into small pieces no bigger than 1/2 inch, since whole grapes and berries are choking hazards.

22. Small Fruit Board for Two

A little date-night board: strawberries, raspberries, a sliced pear and red grapes with a few squares of dark chocolate and some almonds. Serves 2.

What's on the board

• 1 small board, about 9 x 12 inches
• 8 strawberries, green tops on
• 3 oz raspberries (half a 6 oz box)
• 1 pear, sliced (about 10 slices) and tossed in 1 tsp lemon juice
• 8 oz red grapes, snipped into 2 small bunches
• 2 oz dark chocolate (half a bar), broken into 8 squares
• 1 oz almonds

How to make it

1. Rinse and dry the strawberries, raspberries and grapes.
2. Set the grape bunches at one end of the board and the strawberries in a group at the other.
3. Slice the pear, toss the slices in the lemon juice and fan them across the middle.
4. Fill the gaps with the raspberries, chocolate squares and almonds.

How to make a fruit charcuterie board

1. Pick 5 to 8 fruits in different colors. Mix sturdy fruit (grapes, pineapple, kiwi, citrus) with berries and one or two fruits that are in season.
2. Wash and dry everything. Rinse the fruit under running water right before you build the board, scrub firm rinds like watermelon with a produce brush, and pat it all dry so the board stays dry.
3. Cut it the way people eat it. Pineapple in spears or chunks with the core cut off, kiwi peeled and sliced into rounds, citrus in segments or peeled rounds, grapes snipped into small bunches and strawberries whole or halved with the green tops on.
4. Place the bowls and the biggest fruit first, then lay the rest in rows or groups, one fruit per row or group.
5. Slice apples, pears and bananas last and toss them in a little lemon juice so they stay bright, then fill the last gaps with berries.

Want fruit with meat and cheese too? See our healthy charcuterie board ideas. Making it sweet? Try our dessert charcuterie board ideas.

Fruit charcuterie board FAQ

What fruits go on a fruit charcuterie board?

Pick fruits that hold their shape once cut and give you a mix of colors: strawberries, grapes, blueberries, raspberries and blackberries, pineapple, kiwi, mango, cantaloupe and honeydew, clementines or oranges, and apples or pears. Then add whatever is in season, like peaches and watermelon in summer or pomegranate and persimmons in fall. Grapes snipped into small bunches and whole strawberries with their green tops are the easiest fillers.

How far ahead can you make a fruit charcuterie board?

Build it with the sturdy fruit (pineapple, grapes, kiwi, citrus and mango) up to 3 hours ahead, then cover it tightly and refrigerate it. Rinse and dry the berries and slice the apples, pears and bananas right before serving, so the berries stay firm and the cut fruit stays bright.

How do you keep apples from turning brown on a fruit board?

Slice the apples as close to serving as you can, then toss the slices in a little lemon juice. The acid slows the browning; orange or pineapple juice work too. The same trick helps pears and bananas, which brown the same way.

How much fruit do you need per person?

For a fruit board served as a snack or appetizer, plan on about 3 ounces of cut fruit per person. If it's part of a brunch or buffet, or kids are coming, plan on 4 to 5 ounces each. Every board above also lists how many it serves.

What are the best dips for a fruit board?

Store-bought dips are the easiest: cream cheese fruit dip or caramel dip from the produce section, vanilla Greek yogurt with a drizzle of honey, chocolate hazelnut spread, peanut butter or lemon curd. Serve each one in a small bowl with a spoon, and keep the yogurt and cream cheese dips in the fridge until the board goes out.

How long can a fruit board sit out?

Cut fruit shouldn't sit at room temperature for more than 2 hours, or 1 hour when it's 90°F or warmer (University of Wisconsin Extension). For a long party, set out part of the fruit and refill the board from the fridge.

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