One in a Melon Platter (Print)

Bright melon and berry assortment with a tangy honey lime yogurt dip for fresh summer enjoyment.

# Ingredients:

→ Fruit Platter

01 - 2 cups watermelon, balled or cubed
02 - 2 cups cantaloupe, balled or cubed
03 - 2 cups honeydew melon, balled or cubed
04 - 1 cup strawberries, hulled and halved
05 - 1 cup blueberries
06 - 1 cup seedless grapes
07 - Fresh mint leaves for garnish

→ Honey Lime Dip

08 - 1 cup plain Greek yogurt
09 - 2 tablespoons honey
10 - 1 tablespoon fresh lime juice
11 - 1 teaspoon lime zest
12 - Pinch of salt

# Directions:

01 - Using a melon baller or sharp knife, cut the watermelon, cantaloupe, and honeydew into bite-sized balls or cubes. Wash and hull the strawberries, halving them. Rinse blueberries and grapes, keeping them whole.
02 - On a large serving platter, arrange the prepared melons, strawberries, blueberries, and grapes in a colorful, decorative pattern. Garnish generously with fresh mint leaves.
03 - In a small mixing bowl, whisk together the Greek yogurt, honey, lime juice, lime zest, and salt until smooth and creamy.
04 - Transfer the honey lime dip to a small serving bowl and place it in the center or alongside the fruit platter.
05 - Serve immediately or refrigerate until ready to serve.

# Expert Tips:

01 -
  • Ready in 20 minutes with absolutely no cooking required—just slice, ball, arrange, and whisk.
  • Naturally vegetarian and gluten-free, making it easy to serve a crowd with mixed dietary needs.
  • Visually stunning—the trio of watermelon, cantaloupe, and honeydew creates a gorgeous palette of pink, orange, and green on any platter.
  • The honey-lime dip elevates simple fruit into something special, adding a creamy, zesty contrast that keeps guests coming back for more.
  • Endlessly flexible—swap in mango, kiwi, or pineapple to suit the season or your pantry.
02 -
  • Use a melon baller for perfectly round, elegant fruit spheres that make the platter look bakery-worthy with almost no extra effort.
  • Chill the platter in the refrigerator for 15–20 minutes before serving to keep everything crisp and refreshing.
  • Pat the fruit dry after washing to prevent excess moisture from pooling on the platter and diluting the dip.
  • Make the dip ahead—it can be prepared up to 24 hours in advance and stored covered in the refrigerator, allowing the flavors to meld beautifully.
  • Check allergen labels carefully if using store-bought yogurt, especially for guests with dairy sensitivities—plant-based yogurt works seamlessly as a substitute.
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