Fresh Fruit Tray Served with Lemon Curd Dip

A beautiful presentation for this wonderful pair.
Servings 24
Prep Time


  • 2 (3-3 1/2 pound) cantaloupe
  • 2 lbs seedless grapes (green or red)
  • 48 large strawberries


  1. Cut melons in half crosswise; scoop out seeds. Cut each half into 8 slices; cut slices in half crosswise. Remove peel if desired. Cut grapes into 25-30 small clusters. Arrange on serving platter. Refrigerate, covered, until serving time. Just before serving, rinse and dry strawberries; add to serving platter in attactive design.

Lemon Curd Dip

  1. Spoon 1 (11 1/3 ounce) jar lemon curd into medium bowl. Using a whisk, gradually add 1 (10 ounce) carton creme fraiche to lemon curd until well blended. Refrigerate, covered.