Choose your platter: Use a round board or a large flat plate. Place a small bowl in the center for dip to guide the wreath shape.

Prep the fruit: Rinse everything well and pat dry. Slice strawberries, peel and slice kiwi, segment clementines, and cut pineapple into bite-sized pieces. If using apples or pears, toss slices with a little lemon juice to prevent browning.

Create the green base: Arrange green grapes, kiwi slices, or honeydew in a circular ring around the dip bowl, leaving a little space between the bowl and the edge of the platter. This forms the “evergreen” look.

Add red pops: Tuck in strawberries, raspberries, red grapes, or pomegranate arils evenly around the ring. Think of them like ornaments—little bursts of color that stand out.

Fill the gaps: Add pineapple, blueberries, or clementine segments to fill in any spaces. Keep the overall shape round and slightly fluffy, not flat.

Add herbal “wreath” details: Insert short rosemary sprigs or mint leaves around the ring to mimic pine needles and add a fresh aroma.

Finish with festive touches: Sprinkle a pinch of coconut flakes over the top for a light snow effect. If you like, add a few dried cranberries or a small amount of dark chocolate curls for extra flair.

Make the dip: Fill the center bowl with vanilla yogurt or a quick blend of cream cheese, yogurt, honey, and a squeeze of lemon. Garnish with pomegranate arils or a dusting of cinnamon.

Chill until serving: Cover loosely and refrigerate for up to a few hours. Add any delicate garnish like mint and coconut right before serving so it stays fresh.

Serve with small tongs or picks: Make it easy for guests to grab pieces without disturbing the design too much.