Holiday Fruit Wreath with Yogurt Dip
This edible fruit wreath transforms ordinary fresh fruit into a stunning holiday centerpiece that doubles as a healthy appetizer.
The creamy yogurt dip adds just enough sweetness without weighing down the fresh flavors.
Why You’ll Love It
- No cooking required
- Naturally gluten-free
- Light and refreshing among heavy holiday foods
- Visually impressive presentation
- Kid-friendly
- Assembles in 20 minutes
Ingredients
For the Wreath:
- 2 cups green grapes
- 2 cups red grapes
- 1 pint strawberries, hulled
- 1 pint raspberries
- 1 cup blackberries
- 2 kiwis, peeled and sliced into rounds
- 1 cup pomegranate seeds
- Fresh rosemary sprigs for garnish
- Fresh mint leaves for garnish
For the Yogurt Dip:
- 1 cup Greek yogurt (full-fat for best texture)
- 2 tablespoons honey
- 1/2 teaspoon vanilla extract
- Zest of 1 small orange (optional)
Optional Additions:
- Sliced star fruit for decoration
- Mandarin orange segments
- Dried cranberries
- White chocolate chips mixed into dip
Steps
- Start by making the yogurt dip so the flavors can meld while you assemble the wreath.
- In a small mixing bowl, combine Greek yogurt, honey, vanilla extract, and orange zest if using.
- Stir until smooth and well combined.
- Transfer to a small serving bowl, cover, and refrigerate until ready to serve.
- Wash all fruit thoroughly and pat completely dry with paper towels — wet fruit will make the arrangement soggy.
- Hull the strawberries and slice any large ones in half lengthwise.
- Peel and slice the kiwis into rounds about 1/4 inch thick.
- Select a large round serving platter or wooden board.
- Place a small bowl upside down in the center to create the wreath opening — you will remove this later.
- Begin arranging fruit in a circle around the bowl, starting with the larger items like strawberries.
- Cluster green grapes in sections, then add red grapes in adjacent sections to create color contrast.
- Fill gaps with raspberries and blackberries.
- Layer kiwi slices throughout, leaning them against other fruit for visibility.
- Remove the center bowl and place the yogurt dip in its place.
- Scatter pomegranate seeds over the entire wreath for sparkle and color.
- Tuck rosemary sprigs and mint leaves around the wreath to mimic evergreen foliage.
- Serve immediately or refrigerate until ready to present.
Helpful Tips and Substitutions
Choose firm, ripe fruit that will hold its shape — overly soft berries will crush during assembly.
For the most vibrant colors, select fruit at peak ripeness.
If pomegranates are unavailable, dried cranberries provide similar red pops of color.
The yogurt dip can be made with vanilla Greek yogurt instead — reduce honey to 1 tablespoon.
For a dairy-free option, substitute coconut yogurt for the Greek yogurt.
Slice bananas at the last minute and toss with lemon juice to prevent browning if including them.
Serving Ideas
Place the wreath on a cake stand to elevate it as a centerpiece.
Add a small serving tongs or cocktail picks for easy grabbing.
Set out as part of a brunch spread alongside pastries and cheese.
Use as a festive dessert alternative after heavy holiday meals.
Create individual mini wreaths on small plates for plated desserts.
Make-Ahead and Storage
The yogurt dip can be made up to 3 days ahead and refrigerated in an airtight container.
Wash and dry fruit the night before, storing each type separately in the refrigerator.
Assemble the wreath up to 2 hours before serving and refrigerate uncovered.
Do not add pomegranate seeds or herbs until just before serving to keep them fresh.
Leftover fruit can be stored in containers for snacking — it will keep 2-3 days refrigerated.
The dip does not freeze well due to the yogurt texture.
Festive and Fresh
This fruit wreath brings color and freshness to holiday tables dominated by rich, heavy dishes.
It is as delicious as it is beautiful, and guests always appreciate a lighter option.
