Neon Night Pickled Fruits Platter (Printable)

Vibrant pickled vegetables, beet-dyed eggs, and fresh fruits arranged for a stunning appetizer.

# What You'll Need:

→ Pickles

01 - 1 cup mini cucumbers, sliced
02 - 1 cup rainbow carrots, sliced on the bias
03 - 1 cup radishes, thinly sliced
04 - 0.5 red onion, thinly sliced
05 - 1 cup white vinegar
06 - 1 cup water
07 - 2 tbsp sugar
08 - 1 tbsp kosher salt
09 - 1 tsp mustard seeds
10 - 1 tsp peppercorns

→ Beet-Dyed Eggs

11 - 6 large eggs
12 - 1 medium cooked beet, peeled and sliced
13 - 1 cup apple cider vinegar
14 - 1 cup water
15 - 1 tbsp sugar
16 - 0.5 tsp salt

→ Fruits

17 - 1 cup fresh blueberries
18 - 1 cup fresh blackberries
19 - 1 cup kiwi, peeled and sliced
20 - 1 cup mango, peeled and sliced
21 - 1 cup dragon fruit, cubed

→ Garnishes

22 - Microgreens or edible flowers
23 - Flaky sea salt

# Directions:

01 - Combine white vinegar, water, sugar, kosher salt, mustard seeds, and peppercorns in a saucepan. Heat until sugar and salt are fully dissolved, then remove from heat.
02 - Place sliced cucumbers, rainbow carrots, radishes, and red onions in a heatproof container. Pour the hot pickling liquid over the vegetables. Allow to cool, then refrigerate for at least 2 hours or overnight for optimal flavor.
03 - Place eggs in a saucepan and cover with cold water. Bring to a boil and cook for 8 to 9 minutes. Transfer eggs to ice water to cool, then peel carefully.
04 - In a jar, combine sliced beet, apple cider vinegar, water, sugar, and salt. Add peeled eggs and refrigerate for a minimum of 2 hours or until eggs develop desired color.
05 - Arrange the pickled vegetables, halved or sliced beet-dyed eggs, and fresh fruits on a large black serving board.
06 - Sprinkle microgreens or edible flowers and flaky sea salt over the platter. Serve chilled.

# Expert Tips:

01 -
  • It looks absolutely stunning with zero fussy plating skills required, just arrange and people think you're a genius.
  • Everything can be prepped ahead, so you're actually relaxed when guests arrive instead of sweating in the kitchen.
  • The contrast of tangy pickles, sweet fruit, and savory eggs keeps your palate guessing with every bite.
02 -
  • Don't skip the ice bath for eggs—overcooking creates that gray-green ring around the yolk that tastes sulfurous and ruins the whole elegant vibe.
  • The longer the vegetables pickle and eggs dye, the more saturated the colors become, so if you have time, make this a day ahead and let the magic happen overnight.
03 -
  • If you want the deepest egg color, use beets that have already been cooked and cooled—they release their dye more efficiently than raw beets.
  • The contrast of temperatures matters: serve everything well-chilled so the crispness of vegetables and coolness of eggs make the sweet fruit taste even fresher by comparison.
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