American Flag Fruit Platter

American flag fruit platter made as a clean, rectangular flag board with tight rows of red strawberries, white banana slices, and a neatly filled blueberry canton. Bright berries and banana slices stay fresh with a quick lemon-brush to prevent browning—ideal for a 4th of July fruit tray.

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Prep Time 20

Total Time 20

Servings: 12 servings

Course: Appetizer

Cuisine: American

Calories: 230

Ingredients Equipment Method Notes

Ingredients

blueberries

2 cup fresh blueberries Use bright, dry berries for clean rows.

strawberries

2 lb fresh strawberries Hull and halve lengthwise.

bananas

3 medium bananas Slice into rounds for the white stripes.

lemon juice

1 tbsp lemon juice Brush on banana slices to prevent browning.

Equipment

1 sheet pan

Method

Build the flag platter

Choose a large rectangular serving tray or cutting board as your work surface.
In the upper left corner, arrange a dense rectangle of blueberries to form the canton (star field).
Starting from the top right of the tray and working left from the blueberry section, lay rows of halved strawberries cut-side down to form the red stripes.
Brush the banana slices with lemon juice to prevent browning.
Arrange the lemon-brushed banana slices in rows between the strawberry stripes to create the white stripes.
Continue alternating strawberry and banana rows across the full length of the tray, keeping the spacing tight for a crisp flag look.

Serve

Serve immediately for the freshest texture, or refrigerate uncovered for up to 1 hour before serving, keeping the fruit rows neat.

Notes

Pro tip: dry the strawberries and blueberries right before assembly so the rows hold together neatly. Refrigerate uncovered up to 1 hour for best color and texture; freezing is not recommended. For a lower-sugar swap, use raspberries in place of half the strawberries and keep blueberries the same to maintain the red/blue contrast while reducing overall sweetness.