1. Prepare the Pineapple Head: Lay your whole pineapple on its side. Carefully slice off the top and bottom. Then, stand it upright and slice away the skin in strips, working your way around the fruit. Once peeled, slice the pineapple into rounds about 1/2-inch thick. These rounds will form the bunny’s head and cheeks.

2. Shape the Melon Ears: Cut your cantaloupe or honeydew melon in half. Scoop out the seeds. Using a sharp knife, carefully cut two ear shapes from the melon halves. You can make them long and slightly curved, or shorter and rounder, depending on your preference.

3. Arrange the Bunny’s Face: On a large, flat serving platter, place one large pineapple round in the center to form the bunny’s main head. Arrange two smaller pineapple rounds (or half-rounds) on either side of the main pineapple to create the cheeks. Position the two melon ear shapes at the top of the main pineapple round.

4. Fill in with Berries: Begin filling in the spaces around the pineapple and melon with your colorful berries. Use strawberries, blueberries, and raspberries to create the bunny’s “fur.” You can arrange them in sections or mix them for a more varied look. Ensure the berries are nestled closely together to create a full, fluffy appearance.

5. Add the Facial Features: For the eyes, place two large marshmallows onto the pineapple head. Gently press a chocolate chip into the center of each marshmallow to create the pupils. For the whiskers, arrange a few thin carrot sticks or pretzel sticks below the eyes. You can also use a small piece of strawberry or a raspberry for the nose.

6. Garnish and Serve: If desired, tuck a few fresh mint leaves around the base of the bunny or near the ears for an extra pop of color and freshness. Once all the features are in place and the platter is full, your Easter Bunny Fruit Tray is ready to be admired and enjoyed!