2) Cut off the top and bottom of the pineapple, peel the outside, and use a sharp knife to remove the eyes. Cut the pineapple in half lengthwise and remove the core by cutting a V down the centre of each half. Again, place the pineapple halves, cut side down, on a board and slice them straight across into 1cm-thick slices. Fan the slices out and arrange them next to the melon on the platter.
3) Once the base is set, add any kind of fruit available. A tall fruit such as a decoratively cut papaya or a large bunch of grapes will give the platter height. Add raspberries, strawberries, blueberries and fresh figs in casual but organized groups. The platter can look like a bowl of M&Ms if there are too many colours scattered with no order. The eye needs to have a focal point and to be able to see each type of fruit.
4) After all the fruit is arranged, add flat green leaves around the outside of the fruit to set off the colours. Use lemon and galax leaves or fig and grape leaves. Make sure they are pesticide-free and well washed.
5) Any kind of fruit will work well on this platter. For special occasions, add persimmons, kiwi, passion fruit, Queen Anne cherries, fresh apricots and mangoes. Choose whatever is colourful and seasonal.