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Festive Fruit Platter

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  • Prep 35 min
  • Total 35 min
  • Servings 16
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You’ll love this healthful-minded dessert! This eye-catching platter has 6 varieties of fresh fruit and an easy sour cream dip.
Updated May 17, 2005
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Ingredients

  • 1 pound seedless green or red grapes, cut into small bunches
  • 1 pint strawberry (2 cups)
  • 1/2 honeydew melon, peeled and sliced
  • 1/2 cantaloupe, peeled and sliced
  • 3 medium apricots, pitted and cut in half
  • 2 medium kiwifruit, peeled and sliced
  • 1 cup sour cream
  • 1/4 cup packed brown sugar
  • Fresh white currants, if desired

Steps

  • 1
    Arrange fruits on large platter.
  • 2
    Mix sour cream and brown sugar. Garnish dip with currants. Serve with fruit.

Tips from the Betty Crocker Kitchens

  • tip 1
    Wash and slice the fruit up to 2 days ahead of time, then cover and refrigerate until serving. You can also make the sour cream and brown sugar dip up to 2 days ahead of time and refrigerate.
  • tip 2
    The sour cream-brown sugar dip will keep for about a week when refrigerated.
  • tip 3
    Go with the seasons! Vary the fruit you use depending on what looks good in the grocery store or at the farmers’ market.

Nutrition

90 Calories, 3 g Total Fat, 1 g Protein, 17 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
90
Calories from Fat
25
Total Fat
3 g
Saturated Fat
2 g
Cholesterol
10 mg
Sodium
15 mg
Potassium
320 mg
Total Carbohydrate
17 g
Dietary Fiber
2 g
Protein
1 g
% Daily Value*:
Vitamin A
18%
18%
Vitamin C
66%
66%
Calcium
2%
2%
Iron
2%
2%
Exchanges:
1 Fruit; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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