Summer Fruit Platter A lively jewel-toned spread that feels both rustic and abundant. Filled edge to edge with blueberries, glossy red grapes gathered in generous clusters and carved golden pineapple. Bright green kiwi slices with chunks of melon and other fruit bring soft citrus tones into the mix. The addition of a creamy dairy-free dip offers a gentle sweetness and contrast to the crisp fruit, making the platter feel complete. SUMMER REFRESHMENTS
INGREDIENTS: 2
cups fresh blueberries cups red grapes (on the stem or separated) small pineapple, peeled, cored and sliced into ridged spears kiwis, peeled and sliced into rounds cup watermelon or other melon, cut into wedges or cubes cup assorted sliced fruit (such as apple or citrus segments)
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Fresh mint leaves, for garnish (optional) OPTIONAL DAIRY-FREE DIP: 1 cup plain coconut or almond-based yogurt 1 to 2 tbsp maple syrup 1 tsp vanilla extract Pinch of cinnamon (optional) INSTRUCTIONS: 1. Wash all fruit thoroughly under cold running water and pat dry. 2. Peel and core the pineapple, then slice into long ridged spears. 3. Peel kiwis and slice into even rounds. 4. Cut melon and any additional fruit into bite-size pieces. 5. For the dip, stir together dairy-free yogurt, maple syrup, vanilla and cinnamon until smooth. Chill until ready to serve. 6. Arrange pineapple spears in a fan shape along one side of a wooden serving board. 7. Place grape clusters near the centre for height and texture. 8. Spoon blueberries into a small glass dish and set on the board or mound them neatly. 9. Fan kiwi slices in an overlapping row and fill remaining space with melon and assorted fruit. 10. Add a small bowl of the dairy-free dip to the board. Garnish with mint leaves, if desired, and serve immediately or chilled.
Fresh, vibrant and perfect for summer gatherings.
46 | SUMMER 2026 | SAVOUR MANITOBA
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