Ingredients:

  • 3 cups Fresh Rosemary sprigs
  • 2 lbs Green Grapes, in small clusters
  • 3 large Granny Smith Apples, sliced into wedges
  • 1/4 cup Pineapple juice
  • 1 pint Fresh Raspberries
  • 1 pint Fresh Strawberries, halved and hulled
  • 1/2 cup Pomegranate arils
  • 3 Kiwi fruit, peeled and sliced into rounds
  • 1 cup Greek Yogurt, plain
  • 2 tbsp Maple syrup
  • 1/2 tsp Ground cinnamon

Instructions:

  1. Wash all fruit and pat completely dry with paper towels to prevent moisture release on the platter.
  2. Submerge the Granny Smith apple wedges in the pineapple juice until every surface is coated.
  3. Place the bowl of dip in the dead center of your large circular platter.
  4. Arrange the 3 cups of rosemary sprigs around the bowl, pointing them all in the same clockwise direction until a thick green ring forms.
  5. Place the 907g of grape clusters on top of the rosemary at even intervals until the wreath feels weighted and secure.
  6. Tuck the pineapple coated apple wedges between the grape clusters.
  7. Nestle the kiwi rounds into the gaps, allowing the bright green centers to face upward.
  8. Scatter the 450g of halved strawberries and 340g of raspberries across the top until the red color is balanced throughout.
  9. Sprinkle the 85g of pomegranate arils over the entire wreath until it looks like it’s covered in tiny jewels.
  10. Whisk the 245g of Greek yogurt, 30ml of maple syrup, and 2.5g of cinnamon in a small bowl until the texture is silky and uniform.