Avoid Putting This Type Of Fruit On Your Charcuterie Board At All Costs - Tasting Table

"Charcuterie arrangements always spark drama whenever they come up. Everyone has a cheese brand that they're insistent is "must-have," while also dwelling on the precise thickness of meat slices and the specific type of cracker. However, there's one thing that can unite every enthusiast in horror at the mere thought of appearing on a board: juicy fruits, like watermelon. They have good reasons to be scared - these moist foods can spell doom for a good charcuterie board the moment you put them on."

"When you place high-moisture fruits like watermelon, fresh pineapple chunks, or overly ripe peaches on your board, they begin releasing liquid almost immediately, which spells trouble for all your other ingredients. Your carefully selected aged cheddar becomes soggy. That premium prosciutto? It starts absorbing the fruity liquid. The crackers lose their crispness. What began as an elegant presentation quickly transforms into a disappointing, mushy mess."

"If you've been browsing charcuterie arrangements for some time, you'll notice that the same fruits will appear again and again from one "recipe" to another: apples, pears, grapes, berries, and so on. They're all crisp, hold their shape, and offer mild sweetness that complements the cheeses and cold cuts on the board - all without complicating your arrangement with their juices."

High-moisture fruits such as watermelon, fresh pineapple, and overly ripe peaches release liquid quickly and cause cheeses, cured meats, and crackers to become soggy and unappealing. Fruit juices create muddy bleed-through that ruins visual composition and causes guests to avoid wet sections. Attempting to dab moisture disrupts hosting and presentation. Choose crisp, low-moisture fruits — apples, pears, grapes, and berries — that hold shape and provide mild sweetness without leaching juice. Dried fruits like figs, apricots, and cherries add concentrated sweetness and chewy texture while remaining juice-free, improving both flavor balance and board longevity.

Read at Tasting Table