Ingredients:

  • 2 large Honeycrisp or Granny Smith apples (300g), sliced
  • 2 Bosc or Anjou pears (300g), sliced
  • 2 cups Red or Concord grapes (300g), kept on the vine
  • 2 Fuyu persimmons (230g), sliced into wedges
  • 4 fresh Mission figs (160g), halved
  • 1 cup Fresh cranberries (100g), for garnish
  • 1/2 cup Pomegranate arils (80g)
  • 1/2 cup Candied pecans (60g)
  • 1/4 cup Dried apricots (40g)
  • 3-4 sprigs Fresh rosemary or mint
  • 1 cup Greek yogurt (245g)
  • 2 tbsp Pure maple syrup (30ml)
  • 1/2 tsp Ground cinnamon (1g)

Instructions:

  1. Place two small ramekins filled with the Maple Yogurt dip (Greek yogurt mixed with maple syrup and cinnamon) on the board slightly off-center to act as anchors.
  2. Arrange the grape clusters in a diagonal 'S' shape across the board to create a natural visual path.
  3. Prevent oxidation by tossing apple and pear slices in a mixture of 1 tablespoon lemon juice and 1 cup water; pat dry before arranging.
  4. Fan out the pear and persimmon slices, layering them tightly to create height and dimension on the platter.
  5. Fill any remaining voids between the larger fruit sections with dried apricots and candied pecans to create a lush, abundant look.
  6. Sprinkle pomegranate arils and fresh cranberries over the board to add a festive red shimmer.
  7. Tuck fresh rosemary sprigs between the fruit for a professional greenery element and aromatic finish.