4th of July Fruit Platter
Create a colorful and festive 4th of July fruit platter with fresh berries and watermelon. Perfect for summer gatherings, it's a refreshing and patriotic snack everyone will love.
Ingredients
- 2 cups strawberries (halved, about 300 grams)
- 2 cups blueberries (300 grams)
- 3 cups watermelon (cubes, about 1 kilo, see note 1)
- 2 cups coconut chunks (fresh, 7 ounces/200 grams)
- ½ cup mini marshmallows (or more)
Instructions
- Rinse strawberries and blueberries under running water. Transfer them onto a clean kitchen towel and pat them dry. Set aside.
- Cut the watermelon in quarters, remove the skin and cut into bite-size pieces.
- Place a piece of paper in the top left corner of a 9x13-inch (22x33-centimeter) serving tray. This is just to visualize the space you will need to leave for blueberries. You can also use aluminum foil to make a border so that the area stays clear of other fruits.
- Start at the bottom edge. Make a red row from strawberries and watermelon chunks, about 1.5 inches (4 centimeters) wide. Continue with a white row of coconut chunks and marshmallows, followed by a red row, then white and finish with red row at the top of the tray. So 5 rows, 3 red, 2 white.
- Remove the foil and paper and fill the empty space with blueberries.
- Serve as is or with a fruit dip of your choice!
Notes
- You will need about 2 pounds of watermelon.
- Marshmallows might get soggy and sticky when they touch wet fruits, especially when making this platter ahead of time. For that reason, add them just before serving.
Nutrition
Calories: 130 kcal (7%), Carbohydrates: 18 g (6%), Protein: 2 g (4%), Fat: 7 g (11%), Saturated Fat: 6 g (38%), Polyunsaturated Fat: 0.2 g, Monounsaturated Fat: 0.3 g, Sodium: 8 mg, Potassium: 219 mg (6%), Fiber: 4 g (17%), Sugar: 12 g (13%), Vitamin A: 349 IU (7%), Vitamin C: 30 mg (36%), Calcium: 15 mg (2%), Iron: 1 mg (6%)
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