Fruit Charcuterie Board

Ingredients

• 1 cup fresh strawberries
• ½ cup blueberries
• ½ cup raspberries
• 2 cups melon (cantaloupe and honeydew)
• 1 cup seedless red and green grapes
• 1 large orange (or 2 clementines)
• 1 cup fresh pineapple chunks (optional)
• 2 ripe peaches or nectarines (or 2 kiwifruit or 1 mango)
• 1 large apple or pear
• ½ cup dried fruit (apricots, figs, unsweetened mango)
• 2 tablespoons lemon juice
• 1 tablespoon water
• 4-6 oz Brie or Camembert
• 4-6 oz sharp cheddar or Gouda
• 4 oz goat cheese or fresh mozzarella
• 3 oz blue cheese (optional)
• 4 oz prosciutto or salami (optional)
• ½ cup mixed olives (Kalamata and Castelvetrano)
• Cornichons (optional)
• Pickled red onions (optional)
• ¾ cup dark or milk chocolate
• 2 tablespoons coconut oil
• ½ cup plain Greek yogurt
• 2 tablespoons honey (for yogurt dip)
• 1 teaspoon vanilla extract
• ¼ cup honey (for drizzling)
• 6-8 oz crackers (water crackers, crispbreads, shortbread rounds)
• ½ cup nuts (toasted almonds, pecans, or walnut halves)
• Fresh herbs (mint leaves, basil, edible flowers)
• 1 tablespoon white vinegar (for washing, optional)

Instructions

1. Prep the fruit board base. Select a large wooden board, marble slab, or rimmed tray (at least 14×18 inches). If using wood, rub it with a cut lemon half to lightly sanitize and add a subtle citrus scent. Let it air dry for 2 minutes.
2. Wash and dry all fresh fruit. Fill a large bowl with cool water and a splash of white vinegar (1 tablespoon per quart). Submerge berries for 2 minutes, then rinse under cold water. Pat everything dry with paper towels—wet fruit makes the board soggy and dilutes dips.
3. Cut fruit into uniform shapes. Slice melons, pineapples, and stone fruits into 1‑inch chunks or wedges. Halve strawberries lengthwise. Keep small berries whole. Thin apple slices should be about ⅛ inch thick; toss them immediately in lemon water (2 tablespoons lemon juice + 1 cup water) for 30 seconds, then drain. For grapes, leave small clusters intact (3–4 grapes per stem).
4. Place the largest items first. Set the cheese wedges and small bowls of dips (chocolate, yogurt, honey) at three corners of the board, evenly spaced. Position the dried fruits and olives in small clusters near the cheeses. This anchors the layout.
5. Add the melon and citrus. Fan out melon cubes and orange slices in the center of the board, leaving open spaces for softer berries.
6. Lay the semis and soft fruits. Scatter berries, grapes, and kiwi slices in the gaps. Nestle peach wedges against the cheese. The goal is a mosaic with no large empty spaces—guests should see color from every angle.
7. Insert the crunch elements. Tuck crackers and nuts into empty nooks, standing up for easy grabbing. Place a few crackers directly beside the cheese so they can be paired instantly.
8. Add savory accents. If using prosciutto, fold each slice into a loose ribbon and place it in a small pile. Lay salami slices folded or curled. Add olives and cornichons in a separate cluster.
9. Garnish and serve. Scatter fresh mint leaves, basil, or edible flowers over the fruit. Drizzle a small amount of honey over the goat cheese or melon. Serve immediately, or refrigerate uncovered for up to 1 hour (cover with plastic wrap if chilling longer, then remove plastic 20 minutes before serving).