Pomegranate Fruit Color Platter (Printable version)

Visually appealing platter with a gradient of red and pink fruits centered on pomegranate halves.

# What you need:

→ Central Element

01 - 1 large pomegranate, halved

→ Deep Red Fruits

02 - 1 cup dark cherries, pitted
03 - 1 cup red grapes
04 - 1 cup strawberries, hulled

→ Pink Fruits

05 - 1 cup raspberries
06 - 1 cup watermelon, cubed
07 - 1 cup pink grapefruit segments

→ Pale Pink/White Fruits

08 - 1 cup dragon fruit, cubed
09 - 1 cup apple slices (pink or blush varieties)
10 - 1 cup pear slices

→ Garnish (optional)

11 - Fresh mint leaves
12 - Edible rose petals

# Steps to follow:

01 - Place the halved pomegranate, cut side up, in the center of a large serving platter.
02 - Form a crescent around the pomegranate using the cherries, red grapes, and strawberries.
03 - Layer the raspberries, cubed watermelon, and pink grapefruit segments adjacent to the deep red fruits to establish a color gradient.
04 - Continue the gradient by arranging dragon fruit cubes, apple slices, and pear slices along the outer edge of the platter.
05 - Optionally, garnish with fresh mint leaves and edible rose petals to enhance color and aroma.
06 - Serve immediately, or cover and refrigerate until ready to serve.

# Expert tips:

01 -
  • It looks like you spent hours in the kitchen, but it genuinely takes under 30 minutes.
  • No cooking required means you can assemble it while guests are arriving, and the platter gets better the colder it stays.
  • It naturally accommodates every dietary preference—vegan, gluten-free, and a showstopper for anyone who appreciates real food.
02 -
  • Prep your fruit at least an hour before serving, but assemble the platter no more than 3-4 hours ahead—raspberries and cut apples fade quickly, so timing matters.
  • A light brush of lime juice on all the cut fruits keeps them looking fresh and adds a subtle brightness that enhances the colors without changing the taste.
03 -
  • Choose fruits that are perfectly ripe but still firm—overripe fruit weeps juice and ruins your gradient, so err on the side of slightly underripe for platter work.
  • A light drizzle of rose water over the finished platter adds elegance without overpowering the fruit, especially if you're pairing it with sparkling rosé.
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