Easter Fruit Tray with Fresh Fruit and Yogurt Dip
Make a colorful Easter fruit tray with strawberries, pineapple, blueberries, grapes, and a quick maple-lemon yogurt dip in 20 minutes.
Servings: 10
servings
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 20 minutes
Total: 20 minutes
Ingredients
Ingredients
- 2 cups strawberries hulled
- 2 cups pineapple cut into chunks
- 2 cups blueberries rinsed and dried
- 2 cups grapes rinsed
- 1 cup plain Greek yogurt for dipping
- 2 tablespoons maple syrup for the dip
- 1 teaspoon lemon juice for the dip
Instructions
Instructions
- Wash and dry all fruit thoroughly. Hull the strawberries and cut the pineapple into bite-size pieces.
- Arrange the strawberries, pineapple, blueberries, and grapes on a large tray in separate sections or in a simple rainbow pattern.
- Stir the Greek yogurt, maple syrup, and lemon juice together in a small bowl until smooth.
- Place the dip in the center of the tray and serve immediately, or chill the covered tray until serving.
Notes
Choose firm, colorful fruit and dry it well so the tray stays fresh.
Optional variation: add raspberries, melon, or kiwi while keeping the primary arrangement unchanged.