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Thanksgiving Fruit Tray

Finally—a turkey that doesn’t require hours in the oven. This colorful fruit tray is shaped like a turkey, made with pears, oranges, apples, pineapples, berries, and bananas. It’s fun, festive, and the only bird guaranteed to disappear faster than the pumpkin pie.
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Prep Time 30 minutes
Course Dessert
Servings 4

EQUIPMENT (PAID LINKS)

  • Cutting board
  • Paring knife
  • Large oval platter or tray
  • Paper towels or clean kitchen towel
  • Small bowl (for lemon juice)

Ingredients
  

  • ½ bosc pear for the turkey body
  • 1 cup blackberries
  • 1 cup raspberries
  • 10 strawberries tops removed and halved
  • 1 large orange thinly sliced (with peel on)
  • 2 apples thinly sliced into wedges (use one red and one green for color)
  • 4 pineapple rings cut into halves or thirds (fresh or canned)
  • 1 banana peeled and sliced just before serving
  • 1 –2 teaspoons lemon juice to prevent browning

Instructions

  • Prepare the Fruit: Wash and pat dry all fruit. Slice the tops off the strawberries and cut them in half. Slice the orange into thin rounds, the apples into thin wedges, and the pineapple rings into halves or thirds. Cut the pear in half and set one half aside for the turkey body. Do not slice the banana yet—it will brown quickly.
    10 strawberries, 1 large orange, 2 apples, 4 pineapple rings, ½ bosc pear
  • Create the Feather Base: On a large oval platter, arrange the orange slices in a wide semi-circle at the top. These curved orange pieces form the base of the turkey’s feathers.
  • Layer the Fruit Feathers: Working downward from the orange layer, arrange the apple wedges and pineapple pieces in overlapping rows to create a colorful pattern. Alternate colors and shapes for a vibrant look.
  • Add the Berry Details: Fill in the spaces with strawberries, raspberries, and blackberries. Use the darker berries (like blackberries) closer to the front edge to give the tail a nice contrast and depth.
    1 cup blackberries, 1 cup raspberries
  • Form the Turkey Body: Place the pear half, cut side down, in front of the berry layer to form the turkey’s body and head. Use small bits of fruit (like a raspberry piece for the wattle or pineapple for a beak) if you want to add facial features.
  • Finish with Banana Feathers: Right before serving, peel and slice the banana. Layer the banana slices along the bottom edge of the pear to create the turkey’s chest feathers.
    1 banana
  • Keep It Fresh: Lightly brush or drizzle lemon juice over the apple and banana slices to prevent browning while the platter sits out.
    1 –2 teaspoons lemon juice