So now I'm a fruit platter convert. It is still a bit of work to slice the fruit, but not having to make it bite size saves a bunch of time. (I always take the rinds off because I'm worried about germs but I've seen people not do this step.) Plus I've found attractively arranged fruit platters are more appealing over the long haul and you can keep replenishing the stuff that is going more quickly. I vouch for all the fruits on ellen's list for the pineapple platter, plus since it is summer you might also consider adding fresh cherries and other berries if you are not that worried about staining. Good fresh pineapple goes quickly. Also, sometimes I include some dried dates or apricots on the tray to round it out but this is not necessary. If you make a dip, I would just have it in a cup with a serving spoon for people to drizzle over their fruit if they desire.

You can deal with the germ-on-the-rind issue by using a 15 minute soak of the whole, unpeeled fruit in a water Clorox disinfecting solution. 1 tablespoon only to each 3 cups rinse water, then rinse in plain water. I use a clean scrub brush for the peels of melons and pineapple.