Did you know that salt and sweets are a natural pairing? That’s why a combination as strange as bacon and syrup work so well. With the saltiness of charcuterie meats and cheeses, the addition of sweet fruit is a critical component for a balanced flavor pallet.
Each fruit has their own unique characteristics and so understanding what form they are best served in could save you from a potential charcuterie disaster.
There are three ways to serve fruit on a charcuterie board. You can serve it fresh, dehydrated or in a spread, jam or dip. Fruits that have edible skins are best eaten fresh. Fruits that are overly juicy or can get mushy are best served dehydrated or in a dip, jam or spread.
That is the quick answer. I have broken down for you a list of fruits that work well on charcuterie boards and how each one is best served.
Grapes
Grapes are the most widely used fruit in charcuterie. They are served fresh and still on the vine. The red and purple grapes are used more often than the green variety, because they are sweeter and visually more appealing.
I suppose you could serve raisins (their dehydrated form), but I have never seen it. Probably the only time I would serve raisins on a charcuterie board is if I was making one specifically for children. Kids love raisins.
Berries
Berries are served fresh. They are a fan favorite and a perfect fruit on charcuterie boards for a few reasons.
There are multiple varieties of berries with different colors, textures and flavors. Have your pick from strawberries, raspberries, blueberries and blackberries. Of course there are more exotic berries to choose from, but I’d recommend sticking with the familiar ones.
Berries are fun to pop in your mouth and addictive to eat. Almost everyone loves them.
Berries have the perfect amount of moisture. They are not as juicy as other fruit like melons, so you don’t have to worry about their juices running into other foods. Also, since they are served in their natural state and don’t need to be cut, their outer covering adds an additional layer of protection against leakage.
That’s important because you don’t want the juice of your fruit to spread to the other food on your charcuterie board.
Cranberries are completely different from the other berries.
They are very bitter when eaten raw. So if you choose to serve cranberries, they should be dehydrated. Craisins still have a bit of tartness, but are quite a bit sweeter than their natural state.
Pears
I love pears on charcuterie boards because they pair with almost any cheese better than all other fruit.
They have the perfect balance of moisture, texture and mild flavor, so they do not overpower their food companions. Pears should be served fresh, sliced with the skin on. Just make sure you wash them thoroughly before serving.
Pomegranates
Pomegranates are a unique fruit that should be served fresh. In fact, I don’t know that I have ever seen dehydrated pomegranates. I don’t imagine they’d be very fun to eat.
The reason pomegranates are so amazing fresh is because of the seeds’ multiple layers and textures. Each crunchy seed is surrounded by a soft, sweet gel. The gel is then fully encased with a tight skin covering that pops when you bite into it. It’s very satisfying to bite into a pomegranate seed.
Caution: Because it is difficult to get the seeds out of the pomegranate, its best to deseed the fruit for your guests, prior to placing them on your charcuterie board.
While a pomegranate cut in half is very beautiful, your guests are not likely to stand there and deseed the fruit at the serving table and no one is going to put an entire half of a pomegranate on their plate.
That defeats the purpose of charcuterie, which is to provide bite sized finger foods that can be eaten together.
Figs
Figs are one of the few fruits that are served all three ways; fresh, dehydrated and in dips/spreads. They are very versatile.
Figs are small enough that cutting them in half or even leaving them whole on your board won’t take up too much room . That’s what makes them great for serving fresh.
Figs can also be served dehydrated. They are more sugary and chewy in their dehydrated form. It just comes down to preference.
If your guests are not fans of eating figs (which some people aren’t) try putting them in a jam. Figs have a creamy texture when mashed which makes them perfect for jams, dips and spreads. In fact, fig jam is one of the most commonly used jams on charcuterie boards.
Cherries
Cherries are awesome. They are like figs because they can be used all three ways.
The most popular way to serve cherries is fresh with the stems on for easier handeling by your guests. Their small size is ideal for filling smaller spaces on a charcuterie board. Their vibrant red shade gives your boards a pop of color as well.
Dehydrated cherries can be used on your board, but beware – your guests might confuse them for craisins.
Although cherry jam is not as common as a fig or strawberry jam, don’t count it out. Cherries are enjoyable in any form. They would also be delicious mixed into a cream cheese spread. Your creativity is their only limitation.
Apples
Apple are similar to pears in their color, texture and flavor profiles. Therefore, they pair well with many different types of cheese and crackers.
Apple are usually cut in wedges and served fresh. You have to be careful because they brown quickly, so make sure you pretreat your apple slices with either lemon juice and water or a product like fruit fresh.
Dehydrated apples are fine to serve as well. They are one of the more popular types of dehydrated fruit. I would just be careful to avoid ones that are so dry that they are crispy, or have too much moisture that they are swollen and spongy. There is a happy medium between the two moisture levels.
The go-to spread using apples is apple butter. It is mild enough that it pairs with almost anything. Just remember to have some awesome crackers on your board.
Apples would also be great in a fruit salsa (pico de gallo sized pieces). For spreads and fruit salsas, I would choose a sweet or mild apple, steering clear of sour or tart varieties like granny smith. Save those for a pie.
Apricots and Peaches
Apricots and peaches can be mushy and messy when cut into slices, so if you want to add them to your board, I would use dehydrated ones.
Dehydrated apricots are preferable over dehydrated peaches for a few reasons.
When apricots are dehydrated, they are cut in half with the skin still on. The skin provides a barrier on one side of the fruit, helping to keep the moisture in.
Peaches on the other hand, being a much larger stone fruit, are usually sliced into thin pieces so they can be dehydrated. Otherwise, they are too thick. Since the peach slices are flesh on both sides (no skin), more of the moisture is removed in the dehydrating process, making them drier than apricots.
Apricots have a more interesting flavor than peaches when dehydrated. I think dehydrated peaches can be tart or sour at times. Plus apricots pair better with cheeses and nuts.
In their dehydrated form, apricots are a prettier fruit than peaches. Peaches come out of the dehydrator looking a little haggard. Since charcuterie is also about appearance, not just taste, apricots are a better visual choice.
Both are great for jams and jellies though, so don’t shy away from either one when using them in this way.
Citrus
Citrus is best served fresh. It does not dehydrate well and is not used much in jams or jellies (except for orange marmalade, which can be slightly bitter).
Some people peel tangerines and place individual slices on their boards. I am on the fence about this because, visually, I don’t think they add anything to the presentation of your board. But as far as size and sweetness goes, they are the only citrus fruit I would recommend serving peeled.
The only other citrus that I would put on a charcuterie board would be orange slices. You have to be careful with orange slices because they take up alot of room. And on charcuterie boards, you want to provide a wide variety of food options. That’s why people typically opt for fruits that are smaller in size.
If you were creating a food table or grazing table, than orange slices would be great. Heck, I’d even throw in some grapefruits halves. They are beautiful in color, sweet and juicy.
Plums
Plums are best dehydrated. In their natural state, the texture of their flesh can be tough and the skin is extremely sour. However, when they are dehydrated they become very sweet. The interior texture changes to a sticky and gooey mash.
In case you were not aware though, when plums are dehydrated, they turn into prunes. For those of us who grew up in the 80’s and 90’s, we have very vivid memories of commercials for prunes and prune juice. The ads were targeted to keep senior citizens “regular”. As a result, prunes have gotten the reputation of being a bowel regulator, so people don’t usually snack on prunes unless they have a digestive need. Just something to keep in mind.
I am not telling you this to scare you from using prunes, because they are tasty. It’s just the truth of the situation.
They also get confused with dates. So I guess plums and prunes can be complicated to use.
Again, if you use prunes in jams or spreads, you will probably get the same reaction from those of us traumatized by those commercials.
Fruit to Avoid
Believe it or not, certain types of fruit do not work well on charcuterie boards. Fruits with an extremely high liquid content or that have an overly mushy texture can spell disaster for your board.
Be sure to check out our article “THE 15 WORST FRUITS TO PUT ON A FOOD PLATTER OR TABLE” for a complete list of fruits we recommend you avoid and why.
What is your go to fruit for your charcuterie board? Leave a comment and tell us why.
