Wash and prepare the fruit, cutting them into bite-sized pieces or finger-food-sized portions (like wedges of melons).
Place your larger anchor items like the fruit dip and honey in bowls, and cheese, if using, on the board. If using more than one bowl for items, place them evenly on the board in a triangle shape, or along an S shape, for the most visually appealing layout.
Add in the next larger items like pineapple slices, kiwi halves, strawberries, melon wedges, and grape bunches. Continue filling in spaces with smaller fruits and nuts or other additions, if using.
Garnish with fresh mint or place smaller berries around and serve. Continue adding items to the board as they're enjoyed; don't try to fit everything on at once if your board isn't big enough.
Servings: you can absolutely customize this board to fit the number of people who will be enjoying it. Make it larger or smaller as needed.
Board Ideas: see the full post above for additional ideas for fruits to add and other goodies!
Make-Ahead: you can prepare the fruit that won't brown ahead of time and store them in individual containers in the fridge until ready to serve. The fruit dip can be made a day in advance, too.
Mascarpone Dip shown in the photos is the whipped version; the photo of the strawberry dipping is in the non-whipped version. See that post for more details.