Ingredients:

  • 1 lb strawberries, hulled and halved
  • 1 cup blueberries, fresh
  • 2 cups pineapple, cubed
  • 2 cups honeydew melon, cubed
  • 2 cups cantaloupe, cubed
  • 2 large navel oranges, peeled and segmented
  • 1 cup red grapes, seedless
  • 1 cup plain Greek yogurt
  • 2 tbsp honey
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest, finely grated
  • 1/2 tsp vanilla extract

Instructions:

  1. Wash all produce thoroughly. Slice the strawberries, pineapple, and melons into uniform, bite-sized cubes. Peel the oranges and separate the segments. Place all prepared fruits in a large bowl and toss gently with a squeeze of lemon juice to maintain color.
  2. In a medium mixing bowl, combine the Greek yogurt, honey, lemon juice, lemon zest, and vanilla extract. Whisk vigorously until the mixture is velvety and smooth. Taste and adjust sweetness if necessary.
  3. Arrange the fruits on a platter or in lunch boxes in a color gradient: red (strawberries), orange (oranges/cantaloupe), yellow (pineapple), green (honeydew), and blue/purple (blueberries/grapes). Place the yogurt dip in a small ramekin in the center of the plate.