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Light & Fresh Candy Corn Fruit Tray with Yogurt Dip

candy corn fruit tray - featured image
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A festive fruit platter arranged to look like a giant candy corn, served with a creamy yogurt dip. Perfect for fall gatherings, this healthy treat is quick to assemble and always a crowd-pleaser.

Ingredients

Scale
  • 1 large fresh pineapple, peeled and cut into 1-inch chunks (about 3 cups total, reserve 1 cup of smallest pieces for top layer)
  • 4 to 5 medium seedless oranges (Cara Cara or navel), peeled and separated into segments (about 2 cups)
  • Small handful fresh mint leaves for garnish (optional)
  • 2 cups plain Greek yogurt (full-fat or 2%)
  • 3 tablespoons honey
  • 1 teaspoon pure vanilla extract
  • Zest of 1 small lemon
  • Pinch of salt

Instructions

  1. Prep the pineapple: Cut off the top and bottom, stand upright, and slice off the skin in strips following the curve. Remove any remaining brown eyes with a paring knife. Slice into rounds, then cut into 1-inch chunks. Set aside 1 cup of the smallest pieces for the top layer.
  2. Segment the oranges: Cut off the top and bottom of each orange, then slice off the peel and pith in strips. Hold over a bowl and cut between the membranes to release each segment. You should have about 2 cups of segments.
  3. Pat the fruit dry: Spread pineapple chunks and orange segments on separate paper towel-lined plates and gently pat dry to prevent bleeding and slipping.
  4. Make the yogurt dip: In a small bowl, whisk together Greek yogurt, honey, vanilla extract, lemon zest, and a pinch of salt. Taste and adjust sweetness if needed. Cover and refrigerate.
  5. Arrange the bottom layer: On a large serving platter, arrange the largest pineapple chunks in a wide band across the bottom third of the tray (the yellow part of the candy corn).
  6. Add the middle layer: Place the orange segments in a slightly narrower band above the pineapple, overlapping slightly (the orange section).
  7. Finish with the top layer: Use the reserved small pineapple pieces to create a narrow triangle at the top (the white tip). Taper to a point or leave rounded.
  8. Add the dip bowl: Place the bowl of yogurt dip at the bottom center of the tray, nestled into the pineapple layer.
  9. Garnish and serve: Tuck mint leaves around the edges. Serve immediately or cover and refrigerate for up to 2 hours before serving.

Notes

Prep fruit and dip up to a day ahead, but assemble the tray no more than 2 hours before serving to prevent sogginess. For a dairy-free version, use coconut cream instead of Greek yogurt and maple syrup instead of honey. The dip keeps in the fridge for 4-5 days.

Nutrition

Keywords: candy corn fruit tray, Halloween fruit platter, yogurt dip, healthy Halloween snack, fruit appetizer

Find it online: https://cookluma.com/light-and-fresh-candy-corn-fruit-tray-with-yogurt-dip/