Ingredients
Equipment
Method
Set up the platter
- Choose a large rectangular serving tray or cutting board and place it on a flat surface. Keep the blueberries dry so they form a dense canton without gaps.
Build the blueberry canton
- In the upper left corner, arrange 2 cups fresh blueberries into a dense rectangle as the canton. Press lightly to pack them tight for a crisp border.
Create the red stripes
- Starting from the top right of the tray and working left from the blueberry section, lay rows of halved strawberries cut-side down. Continue until you reach the left edge of the blueberry area to form the red stripes.
Prevent banana browning
- Brush the banana slices with 1 tablespoon lemon juice. This helps prevent browning while you assemble the white stripes.
Add the white stripes
- Arrange the lemon-brushed banana rounds in rows between the strawberry stripes to create the white stripes. Keep the rows even and spaced so the flag pattern looks straight.
Finish alternating rows
- Continue alternating strawberry and banana rows across the full length of the tray. Tuck rows in snugly so the stripes are tight and uniform from top to bottom.
Serve or chill
- Serve immediately, or refrigerate the platter uncovered for up to 1 hour before serving. Keep it chilled for freshness without softening the fruit too much.
Notes
Pro tip: assemble on a dry surface and pack the blueberries firmly in the canton, then keep strawberry rows cut-side down for maximum color contrast. Refrigerate uncovered up to 1 hour; make ahead beyond that only if you’re okay with minor banana browning. Freezing is not recommended for this raw fruit platter. For a dairy-free and gluten-free option, this recipe already fits both; for a lower-sugar version you can mix in extra berries and reduce banana use slightly while keeping the stripe layout.