Thoroughly wash and dry all produce to ensure maximum freshness and prevent sogginess on the board.

Peel and cube the watermelon into uniform pieces. Slice the pineapple, halve the strawberries, and peel and slice the kiwis. Segment the oranges carefully.

Begin arranging by placing the largest items, such as the watermelon and pineapple, at opposite corners of your serving board.

Group the red grapes and green grapes in the center or along the edges to create structural anchors.

Fill in the remaining gaps with strawberries, blackberries, kiwi slices, and orange segments, alternating colors for visual appeal.

Serve immediately or cover tightly with plastic wrap and refrigerate until ready to serve.