Prepare the board by lightly planning the layout: top-left quadrant for the blueberries, the rest for red and white stripes.

Slice green apples or honeydew melon into thin slices, soak them in cold water with a splash of lemon juice for 5 minutes, and pat dry.

Peel the ripe mango and carve it into a beak shape. Place on the left-center side of the board.

Use a star-shaped cookie cutter to punch star shapes from the white melon or jicama. Set these aside for later.

Fill the upper portion of the board with fresh blueberries and scatter the star cutouts across them.

For the eye, place a dark plum or dried fig in the center of the blueberry zone and press a yellow berry or candy in the middle.

Fan out the apple or melon strips across the lower two-thirds of the board.

Arrange hulled strawberries between each layer of white apple strips to create red stripes.

Adjust the arrangement with extra blueberries or strawberry halves as needed until you’re satisfied.

Serve immediately or refrigerate for up to 60 minutes before serving.