Description
A stunning fall fruit platter shaped like a pumpkin, served with a creamy honey yogurt dip. This easy, crowd-pleasing recipe is perfect for Halloween parties, Thanksgiving, and cozy gatherings.
Ingredients
- 1 small seedless watermelon (or a large cantaloupe) – cut into wedges for the pumpkin base
- 2 large oranges – peeled and sliced into rounds
- 2 apples (Honeycrisp or Fuji) – cored and sliced thin
- 2 pears (Bartlett or Bosc) – cored and sliced thin
- 1 cup green grapes – washed and left on the stem
- 1 cup red grapes – washed and left on the stem
- 1 cup fresh blueberries or blackberries
- 1 cup strawberries – hulled and halved
- 1 cinnamon stick (for the pumpkin stem)
- Fresh mint leaves (optional, for garnish)
- 1 cup plain Greek yogurt (full-fat or 2%)
- 2 tablespoons honey (plus more for drizzling)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- Pinch of salt
Instructions
- Make the honey yogurt dip first. In a small bowl, combine 1 cup Greek yogurt, 2 tablespoons honey, 1/2 teaspoon vanilla extract, 1/4 teaspoon cinnamon, and a pinch of salt. Whisk until smooth. Taste and adjust sweetness if desired. Cover and refrigerate while you prep the fruit.
- Prepare the watermelon pumpkin. Cut your watermelon (or cantaloupe) in half crosswise. Place one half cut-side down on your cutting board. Using a sharp knife, carefully slice off the rind, leaving a round dome of flesh. This is your pumpkin base. If using a small watermelon, leave a little rind on the bottom for stability.
- Create the pumpkin shape. With the dome on the board, use a paring knife to carve shallow vertical lines from top to bottom, mimicking pumpkin ridges. Press the cinnamon stick into the top center for the stem.
- Slice the oranges. Peel the oranges and cut them into 1/4-inch rounds. Optionally, cut each round in half to create half-moons. Set aside.
- Slice the apples and pears. Core the apples and pears, then slice them thinly (about 1/4 inch thick). To prevent browning, toss with a little lemon juice if prepping ahead.
- Wash the grapes and berries. Rinse under cold water and pat dry. Leave grapes on the stems if possible.
- Arrange the fruit tray. Place the watermelon pumpkin in the center of a large board. Arrange orange slices in a circle around the pumpkin to create a ‘patch’ effect. Layer apple and pear slices around the edges, fanning them out. Fill gaps with clusters of grapes and berries.
- Add the dip. Spoon the honey yogurt dip into a small bowl and place it near the pumpkin. Drizzle extra honey on top and sprinkle with a pinch of cinnamon.
- Garnish and serve. Tuck fresh mint leaves around the board. Serve immediately, or cover and refrigerate for up to 2 hours before serving.
Notes
Use a small, round watermelon for the best pumpkin shape. Cantaloupe works well too. For the dip, Greek yogurt is recommended for thickness; full-fat is creamier but 2% works. Don’t skip the salt in the dip—it balances the sweetness. If the watermelon pumpkin tips over, prop it up with apple slices. The dip can be made a day ahead; stir before serving. For browning prevention on apples and pears, toss with lemon or pineapple juice.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 1 cup of fruit with
- Calories: 165
- Sugar: 26
- Sodium: 75
- Fat: 2
- Saturated Fat: 1
- Carbohydrates: 34
- Fiber: 4
- Protein: 6
Keywords: pumpkin fruit tray, honey yogurt dip, fall fruit platter, Halloween fruit tray, Thanksgiving appetizer, easy fruit dip