Easy Fruit Charcuterie Board
Make a beautiful fruit charcuterie board with fresh seasonal fruit, creamy fruit dip, banana bread, and crunchy extras. Perfect for brunch, parties, and holidays.
Ingredients
Fresh Fruit
- 1½ pounds strawberries, grapes, and mixed berries combined
- 2-3 oranges or clementines
- 2 kiwi
- 1 apple
- 1 pear
- ¼ cup pomegranate arils optional
Dips and Homemade Extras
- 1½ cups vegan fruit dip lemon, strawberry, or orange variation
- 4-6 slices banana bread or muffins if preferred
- ½ cup granola
- ½ cup mixed nuts of your choice
- 10 Lotus Biscoff cookies or another crisp cookie
- crackers as desired
Optional Additions
- 1 cup yogurt
- ½ cup apple compote
- ½ cup mixed berry sauce
- vegan cheese
- chocolate pistachio balls
Instructions
- Wash the fruit under cool running water and dry gently. Slice the oranges and kiwi, leaving the apples and pears until closer to serving.
- Place the fruit dip on the board, along with any optional bowls of yogurt topped with apple compote or mixed berry sauce. Space them apart so you have room for the fruit and other extras.
- Arrange the banana bread, crackers, and larger fruit around the bowls.
- Add strawberries, grapes, berries, kiwi, oranges, apples, and pears in small groups, spreading the colors around the board.
- Fill the remaining spaces with nuts, Biscoff cookies, and other extras. Add granola and any frozen treats just before serving.
- Serve immediately, keeping extra prepared fruit and perishable dips refrigerated until needed.
Notes
- Make it your way: Use whatever fruit is in season. You don't need every fruit listed.
- Dips: Choose lemon, strawberry, or orange fruit dip, or add mixed berry sauce for spooning over yogurt and banana bread.
- Brunch options: Add oat bran muffins, little jars of chia pudding, or other breakfast favorites.
- Dessert options: Cookies, cupcakes, and other bite-sized sweets are fun additions for parties.
- Make ahead: Prepare dips and baked goods ahead of time. Wash and cut the fruit the day you're serving it.
- Prevent Sogginess: If you're using anything especially juicy, give it a little space so it doesn't make the crackers or banana bread soggy.
- Storage: Keep cut fruit and perishable dips refrigerated until serving. Don't leave them at room temperature for more than 2 hours, or 1 hour above 90°F.
- Timing covers assembling the board with prepared ingredients.
