Every host knows the fruit tray is the first to disappear at a gathering. Who can resist the fresh, colorful morsels of sweetness that are easy finger food, tasty and good for you?

In Northwest Indiana, just like everywhere else, guests grab strawberries, grapes and pineapple before moving on to heavier foods, yet fruit platters often get the least planning. The result? Some trays vanish in minutes, while others sit with browning apples and soggy melon chunks.

So, what belongs on a fruit tray, how much should you plan per guest and how do you keep it fresh? This guide covers the lineup, portion math, dips, seasonal ideas, freshness rules and why ordering at your local Strack & Van Til Food Market saves time and effort. Deli Department teams create trays fresh in-store with fruit from the Produce Department, and they’re available daily in Strack & Van Til locations across Lake and Porter Counties.

What goes on a fruit tray?

The best fruits for a tray are ripe, sliceable and hold their color and texture at room temperature. A balanced tray mixes familiar favorites with colorful accents.

The reliable picks

• Grapes: Red or green, served whole and easy to grab. Grapes hold up well for hours and add sweetness without mess.
• Strawberries: Bright, sweet and always popular. Hull them for easy eating and pair them with chocolate dip for an extra delectable treat.
• Pineapple: Cut into bite‑size chunks and arrange them on your tray to add color and tropical flavor. Pineapple’s acidity is a nice balance to sweeter fruits.
• Watermelon and other melons: Cut into cubes or wedges for refreshing and filling bites of juicy sweetness. Drain before serving to prevent pooling.
• Blueberries, blackberries, raspberries: Served whole, these seasonal treats add color and variety. They’re bite‑size, which makes them perfect for skewers.
• Orange slices: Peeled and sectioned, citrus balances sweetness. Oranges are the bit of sunshine that add brightness to winter trays.
• Kiwi: Sliced into rounds, kiwi are at the same time tangy and sweet. Kiwi’s eye-catching green color makes trays pop.

Handle with care

• Apples: They brown quickly, so treat them with lemon or pineapple juice to maintain their color. Be sure to rinse and dry the lemon or pineapple juice before serving.
• Bananas: Not the best option, as they become soft and discolor fast. Bananas are best left off trays.

Whole fruits vs. cut

Smaller fruits such as grapes and berries go on trays whole. Larger fruits get sliced into one‑bite pieces so guests can pick them up easily. A tray that mixes whole and cut fruit looks balanced and enticing and keeps guests coming back.

How much fruit per person?

Portion math keeps trays from running out too soon or leaving waste. Plan about 4 ounces of fruit, or 4 to 6 pieces, per guest alongside other food.

Typical sizing:

• Small fruit tray: 8 to 12 guests
• Large fruit tray: 20 to 25 guests

At Strack & Van Til, trays are sized by inches:

• 14‑inch trays serve 10 to 20
• 16‑inch trays serve 20 to 30
• 18‑inch trays serve 30 to 40

Strack & Van Til Deli Director Kristin Snow advises that when fruit doubles as dessert, size up to 6 to 8 ounces per guest. “A 25‑person party with fruit as the sweet course needs closer to 12 pounds of fruit total. For 50 guests, plan 25 pounds of fruit, which usually means two large trays plus a medium,” she explains.

Fruit dips and when to skip them

If you want to enhance your fruit trays, Strack & Van Til offers a variety of dips. Dips add indulgence, but they’re not always necessary.

• Cream cheese fruit dip: The classic, often blended with marshmallow cream makes the perfect pairing for strawberries and pineapple.

• Vanilla yogurt: A lighter option that pairs well with berries and citrus.
• Chocolate sauce: A delicious complement to strawberries and pineapple.

Dip math: About 2 tablespoons per person. For 20 guests, plan 2.5 cups of dip. Skip dips for brunch spreads where fruit stands alone or when trays include bakery platters. At your local Strack & Van Til, dips can be paired with trays or ordered separately.

Fruit tray ideas by season and occasion

Fruit trays can be styled for events and holidays.

• Rainbow trays: Layer strawberries, oranges, pineapple, kiwi, blueberries and grapes for showers or birthdays.
• Graduation open houses: Often held in the summer, fruit trays with multiple melon chunks and a variety of seasonal berries are always a hit.
• Fruit skewers: Perfect for kids, easy to grab.
• Summer cookouts: Watermelon wedges, pineapple chunks and berries.
• Holiday shapes: A Christmas tree of kiwi and berries, a turkey layout for Thanksgiving.
• Easter brunch: Citrus slices, strawberries and pastel‑colored marshmallows alongside fruit.
• Office receptions: Grapes, melon and strawberries paired with cheese cubes.
• Baby showers: Berries, kiwi, grapes, oranges and pineapple chunks are easy to serve and create a festive palette of color.

These touches make trays memorable and tie them to the occasion.

Make‑ahead timing and stopping the browning

Fruit is best when fresh, but smart prep helps.

• A splash of lemon or pineapple juice keeps apples and pears from browning.
• Cut fruit the day of when possible; overnight works if stored tightly in the fridge.
• Keep juicy fruits including watermelon and citrus drained before arranging so trays don’t pool.
• Serve chilled and follow the two‑hour room temperature rule.

Troubleshooting tips:

• If melon looks watery, drain and pat dry before serving.
• If berries soften, keep them refrigerated until just before serving.
• If citrus weeps, store segments separately and add them last.

Strack & Van Til’s Produce Department teams cut fruit daily, so trays ordered in store are always guaranteed fresh. For hosts, assembling trays the morning of the event ensures crispness and color.

Worked plans: Fruit for 10, 25 and 50 guests

Concrete plans make the math real. Here are three sample menus built from trays available at your nearest Strack & Van Til store:

10 guests

• One 14‑inch fruit tray
• One 12‑inch bakery cookie platter
• Beverage service: Assorted sodas and water

25 guests

• One 16‑inch fruit tray
• One 16‑inch veggie tray for balance
• Two bakery platters (cookies and brownies)
• Beverage service: Iced tea and lemonade

50 guests

• Two 18‑inch fruit trays
• One 16‑inch veggie tray
• Three bakery platters (cookies, brownies, cream puffs)
• Beverage service: s\Soda, water and coffee

These mixes balance variety without overbuying.

Buy one or build one?

Buying wins once the guest list grows. Whole melons and pineapples cost more than they look and take real knife time. For small gatherings, DIY works. For 15 or more guests, store‑made trays save time and reduce waste.

Strack & Van Til’s produce teams cut fruit daily and build trays to order at every Northwest Indiana location. Orders can be placed in store, by phone at 219-961-9119 or online at strackandvantil.com/catering. Be sure to order at least 24 hours in advance. Pickup and delivery are available at your nearest Strack & Van Til location across Lake and Porter Counties.

Fruit trays from Strack & Van Til

Here’s how Strack & Van Til trays size up:

• 14‑inch trays: Serve 10 to 20
• 16‑inch trays: Serve 20 to 30
• 18‑inch trays: Serve 30 to 40

Specialty trays are available for pickup, including combinations with cheese or bakery platters. Pricing is straightforward: Trays typically cost $2 to $6 per person depending on type. Orders, such as fruit trays from the Strack & Van Til Deli’s catering menu require 24 hours’ notice.

Stores across Hammond, Highland, Munster, Crown Point, St. John, Schererville, Valparaiso and Hobart prepare trays fresh daily. Custom sizing is available — the deli and produce teams build trays to fit your guest count.

Bring the tray everyone finishes

The fruit tray is the one platter that always gets eaten. It’s a combination of how appetizing and colorful it looks and how delicious and fresh it tastes. With the right lineup, portion math and freshness rules, you can serve a fruit tray that disappears first. For small groups, building yourown tray works. For larger gatherings, Strack & Van Til prepares trays daily in store, sized to your guest list and ready to serve. Order ahead at your nearest Strack & Van Til by phoning 219-961- 9119 or visiting strackandvantil.com/catering to put a fresh fruit tray on your party table. And don’t forget to place your order at least 24 hours in advance.

Frequently asked questions

What fruit goes on a fruit tray?

Reliable picks include grapes, strawberries, pineapple, melon, berries, oranges and kiwi. Apples need anti‑browning treatment, and bananas are best avoided as they can quickly become soft and brown — particularly if it’s a humid day.

How much fruit do I need for a party of 20?

Plan on serving 4 ounces per guest alongside other food, or 6 to 8 ounces if the fruit is the dessert. For 20 guests, that’s 5 to 10 pounds of fruit.

How do you keep a fruit tray from browning?

Treat apples and pears with lemon or pineapple juice. Cut fruit the day of your event, store it tightly in the fridge and drain juicy fruits before arranging.

What size fruit tray should I order?

Your local Northwest Indiana Strack & Van Til store offers 14‑inch trays for 10 to 20 guests, 16‑inch trays for 20 to 30 and 18‑inch trays for 30 to 40.

Can fruit trays be ordered for holidays?

Yes, you’ll find trays for game day, Thanksgiving and Christmas at your neighborhood Strack & Van Til.

What dips pair best with fruit trays?

Ranch and dill are for veggies, but cream cheese, yogurt and chocolate dips are ideal and popular for fruit.

Is it cheaper to make your own fruit tray?

DIY works for small groups, but for 15 or more guests, store‑made trays save time and reduce waste. Let the Strack & Van Til Deli Department make your life easier by doing all the cutting and arranging.

How much does a Strack & Van Til fruit tray cost?

Trays typically cost $2 to $6 per person depending on type.

Can I customize a fruit tray?

Yes. Speak with the produce or deli team. For special requests, call 219-961-9119 and be sure to place your order at least 24 hours in advance.

Where can I order fruit trays in Northwest Indiana? Order in your local Strack & Van Til store, by phone at 219-961-9119 or online at strackandvantil.com/catering with at least 24 hours’ notice. Pickup and delivery are available across Lake and Porter Counties.

By Karyn G. Zafran