Ingredients:

  • 1 lb strawberries, hulled and halved
  • 1 cup green grapes, on the stem
  • 1 cup blueberries
  • 2 cups pineapple chunks, fresh
  • 2 medium kiwi, peeled and sliced into rounds
  • 8 oz mascarpone cheese, softened
  • 2 tbsp honey
  • 1/2 tsp vanilla extract
  • 1 pinch salt
  • 4 oz dark chocolate squares or chunks
  • 1 cup pretzel twists
  • 1/2 cup roasted almonds, unsalted
  • 1 cup mini marshmallows

Instructions:

  1. Wash all fruit thoroughly. Pat berries dry with a paper towel to prevent the board from becoming soggy. Slice the kiwi and pineapple into uniform, bite-sized pieces.
  2. In a small bowl, whisk together the mascarpone, honey, vanilla, and salt until velvety and smooth.
  3. Place two small ramekins on the board—one for the honey-mascarpone dip and one for the almonds or chocolate—positioning them slightly off-center to act as anchors.
  4. Create 'rivers' of fruit by piling the grapes and strawberries in curving lines starting from the bowls and moving outward, ensuring contrasting colors are placed next to each other.
  5. Tuck the blueberries, pineapple, and marshmallows into the empty spaces between the fruit rivers.
  6. Scatter the pretzels and chocolate chunks in small clusters to fill every remaining inch of the board.