Fruicuterie Board (Aka the Fruit Charcuterie Board You Need to Try)

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fruit charcuterie board recipe
Photo: Liz Andrew/Styling: Erin McDowell

Make no mistake, we love us some good prosciutto di Parma and saucisson sec. But when feeding a crowd, it’s classy to be mindful that not everyone is a diehard carnivore. And besides, it’s *so* last year to limit your spread to fancy pepperoni.

That’s where the “fruicuterie” board comes in: a clever fruit charcuterie board piled high with cheese and fresh fruit instead of meat. Feel free to use any combination, but the selections below make for a particularly epic appetizer (or, if you ask us, dinner).


4 ounces blue cheese, such as Danish Blue

4 ounces aged goat cheese, such as Cypress Grove Midnight Moon

4 ounces Brie, such as President Brie

4 ounces soft triple crème cheese, such as Fromagerie Germain

4 ounces Cotswold cheese

3 kiwis, peeled and thickly sliced

3 golden kiwis, peeled and thickly sliced

2 mangoes, peeled and diced

4 small bunches of grapes

4 handfuls of cherries

8 figs, quartered

2 peaches, thickly sliced

2 white peaches, thickly sliced

3 apricots, thickly sliced

3 plums, thickly sliced

1 cup cubed watermelon

1 cup cubed cantaloupe

1 cup halved strawberries

1 cup blackberries

1 cup raspberries

1 cup golden raspberries


1. Place the cheeses on a large platter and let them sit at room temperature for 20 to 30 minutes until softened. Arrange the fruit in clusters around the cheese.

Nutrition Facts
  • 234 calories

  • 11g fat

  • 27g carbs

  • 10g protein

  • 21g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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