For Easter this past year I decided to make a fresh fruit platter. The berries are beginning to “taste” better and I thought this would be the perfect light addition to our meal. Add a few nuts, some chocolate eggs and a delicious creamy strawberry dip. This is the old-fashioned recipe with Cool Whip, Marshmellow fluff (remember this stuff?), strawberry cream cheese and a couple tbsp. of strawberry jelly blended together that does wonders to your “sweet” tastebuds.
Fruit Platter with Nuts and Strawberry Cream Dip
- 1 (8 oz.) carton spreadable strawberry cream cheese
- 2 heaping tbsp. strawberry jelly
- 1 (8 oz.) carton frozen whipped topping, thawed (Cool-Whip)
- 1 (7 oz.) jar marshmellow creme
- fresh fruit especially strawberries and other berries, pineapple, kiwi and others of your choice
- pecan and macadamia nuts
- Sander’s chocolate eggs
- edible flowers – chrysanthemums and johnny jump-ups
- kiwi flowers for garnish
In a medium bowl beat the cream cheese and jelly until mostly blended, there will be a few flecks of jelly. Fold in the thawed whipped topping and marshmellow creme; refrigerate until serving.
Arrange the fruit on your platter and place the dip in one corner. Add the nuts in small containers, chocolate eggs, kiwi flower and edible flowers.
Kiwi Flowers for Garnish (they are not peeled):
In the middle of each kiwi make a 1/2″ slit at an angle, about 1/2″ apart, all around the fruit. Turn it around and make the same 1/2″ slit until the points connect. Then you will easily be able to pull the two halves apart.
Recipe by cookingwithauntjuju.com
Kiwi Flower:
For my platter I chose fruits I knew would be enjoyed by my guests…
- strawberries
- raspberries
- blackberries
- kiwi
- green grapes
- macadamia nuts
- pecan nuts
- edible flowers to garnish (I used chrysanthemums and “johnny jump ups”
Sounds easy, yummy and looks so pretty. This would be a great idea for a pitch in!
Thanks Cissy – there is a little bit of work getting the fruit ready, kiwi flower (I was going to make a strawberry rose) and then of course how to arrange it. It’s good food for a crowd and that dip is very addictive!
I had to giggle a bit here – a kiwi is a flightless bird so i was picturing that being sliced up for this recipe.:-) …
Me too at your comment! I know what a kiwi bird is – are you from New Zealand? Here in the states when you hear “kiwi” most know it as a fruit 🙂
A yummy looking fruit plate. I laughed at Sherry’s comment, although I think I prefer the sliced fruit to the bird.
Fruit is always good to serve especially with a little chocolate and nuts. Too funny about Sherry’s comment – maybe she is from New Zealand or never heard of a kiwi fruit 🙂
Beautiful!! Love the watermelon as a serving bowl and the cuts on the kiwi are perfect!
Thanks Rosemarie – fruit platters are always fun to make and then you can play around with garnishes like “kiwi flowers”. Next time a strawberry rose 🙂
Fresh fruit is the best!💕
It sure is Mary – I’m glad we’re heading into the season where the fresh fruit actually tastes good!
Yes!😉
The presentation is beautiful. I like how you included edible flowers. I don’t think of using them enough.
Thanks Sheryl – I start to use edible flowers from spring on until frost which can last into October. They do “perk up” recipes 🙂