A common type of fruit platter contains honey dew, cantaloupe and pineapple in equal proportions. However, seasonal fruits can be used as garnish or to add variety to the dish.
A fruit platter can feature a very broad range of ingredients. Commonly used fruits for large parties or catered functions are pineapples, cantaloupes and honey dews due to the ease of preparation. When preparing these fruits for service, simply remove the rind by cutting around the circumference of the fruit while leaving as much of the flesh as possible. Cut the fruit in half and remove the seeds for cantaloupe and honey dew or the core for pineapple. Finally, slice or chop the fruit into whatever size and shape best suits the needs of the dish. Consistency of the pieces is important for the overall aesthetic quality of the platter.
To augment the dish, consider adding other seasonal fruits and berries. Consult a local grocer regarding what fruits are currently in their peak season. Berries need only to be rinsed before served. However, some large berries, such as strawberries, may need to be sliced into more manageable portions prior to service. Hand fruits, such as apples, pears and peaches, can also augment the visual appeal of the platter. However, consider the length of time the platter remains on display, as these fruit can oxidize and turn brown in under an hour. Other commonly used items for fruit platters include peeled and sliced kiwi, red or white grapes and fresh herbs.