Red, White, and Blue Fruit Flag Platter

Breakfast, afternoon snack, or dessert? How about all three?!? Get in the “red, white and blue” spirit with our fruit flag platter, perfect every family holiday gathering this summer.

My family’s planning to spend Memorial Day and the 4th of July at the beach surrounded by friends and family. You too? :)

When we go to the beach we have a lot of meals pre-planned, like these super-easy Honey Mustard Shrimp and Salmon Foil Packs. And, we’ll obviously be grilling burgers on the deck. Can you tell I spend a lot of time planning meals? It comes with the food-blogging territory.

Needless to say, I’ve also planned a few fun themed-treats. And whether you are at the beach, hanging at the pool, or having friends over for a BBQ, this Memorial Day themed fruit flag platter will be a hit for adults and kids alike.

I’ve also served it to overnight guests as a breakfast treat. Let’s be honest, can you EVER go wrong with fruit, cookies and cake? :)

Wherever you’re spending your holiday, head to the nearest Harris Teeter to pick up supplies for this delish Red, White and Blue Fruit Flag Platter!

Red, White, and Blue Fruit Flag Platter

Ingredients:

  • 2 pints of fresh strawberries, rinsed
  • 1 watermelon, seeded and chopped
  • 1 pint of blueberries, rinsed
  • 1 pint of blackberries, rinsed
  • 1 Harris Teeter Angel Food Cake
  • 1 package of HT Trader’s Lemon Button Tea Cookies
  • 1 container of Harris Teeter Lite Whipped Topping

Line your largest rectangular platter (or baking sheet) with wax paper or plastic wrap for easy clean up. Place a bowl in the upper left-hand corner, then begin alternating red berries and watermelon with cubed angel food cake. Insert button cookies into the white layers.

Mix blueberries and blackberries together and pour them into the bowl. Scoop whipped topping into a pastry bag and dot out “stars” on your berries. Serve and enjoy!

Katie Harding is the publisher of Forks and Folly . A self-taught cook and die-hard foodie, Katie lives in Charlotte with her husband and three boys. Besides cooking and eating, she loves craft beers, running, and napping.