Decadent Chocolate & Fruit Platter

Instructions

Prepare the fruit

Rinse berries and gently pat dry.

Peel kiwi and slice into ¼″ rounds.

Hull strawberries and slice in half.

Core the apple, slice thinly, and immediately toss in 1 Tbsp lemon juice to prevent browning (optional).

Cube the mango or cantaloupe into uniform 1″ pieces.

Arrange on a platter

Choose a large, shallow serving board or platter.

Starting at one edge, fan the apple slices in an overlapping row.

Next to the apples, place a row of mango (or cantaloupe) cubes.

Follow with a section of halved strawberries, arranging them with cut-side up.

Pile the raspberries in a neat cluster beside the strawberries.

In the center, mound the dark chocolate chunks.

Fill the remaining wedge with kiwi slices, overlapping them attractively.

Garnish and serve

Tuck a few mint sprigs around the edges for color and aroma.

Serve immediately at room temperature—or chill briefly (10 minutes) for extra refreshment.

Serving Size

Makes about 6 appetizer servings.

Nutritional Information (per serving, serves 6)

Calories: 140 kcal

Carbohydrates: 18 g

Fiber: 3 g

Sugar: 12 g

Protein: 2 g

Fat: 7 g

Tips & Variations

White-Chocolate Drizzle: Microwave ¼ cup white chocolate chips with 1 tsp coconut oil in 20-second bursts, stir until smooth, then lightly drizzle over the platter.

Nutty Add-On: Scatter 2 Tbsp roasted almonds or pistachios for extra crunch.

Seasonal Swap: In winter, replace mango with pomegranate arils or orange segments.

Enjoy this elegant, no-cook board at brunches, showers, or as a show-stopping dessert centerpiece!