A large, compartmentalized snack tray filled with fresh, washed strawberries, grapes, peppers, carrots, cucumbers, and cherry tomatoes—designed as a weekly snack station to make healthy produce grab-and-go accessible for the entire family.
Delivery in as fast as one hour.*
Prices vary by store
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Gather all your fruits and vegetables for the snack tray.
Thoroughly wash and dry all produce.
Fill a few compartments of a large, sectioned container with carrot chips.
Add the washed and dried cherry tomatoes to another compartment.
Line a compartment with a paper towel to absorb moisture, then add the washed and dried mini cucumbers.
Line the largest compartment with a paper towel and fill it with the washed and dried green grapes.
Wash, hull, and slice the strawberries, then add them to an empty compartment.
Wash, de-seed, and slice the mini sweet peppers, then arrange them in the remaining compartments.
Place the lid on the container and store it in the refrigerator for easy snacking throughout the week.
Assemble the tray in a covered, airtight compartmentalized container and refrigerate for up to 5 days; no reheating needed.
large compartmentalized tray or bento-style box · cutting board · sharp knife
Most prepped produce lasts 3–5 days when stored in airtight containers in the refrigerator. Keep strawberries and grapes separate if possible to prevent moisture buildup.
Wash all produce thoroughly, pat dry, and trim or slice as needed (carrots into chips, peppers into strips). Use a large compartmentalized tray or bento-style box to keep items separate and prevent flavor transfer.
Yes. Prep and assemble the tray up to 2 days in advance. Cover it tightly with plastic wrap and refrigerate until serving.
Try blueberries or melon instead of grapes, radishes or snap peas instead of carrots, bell pepper strips instead of mini peppers, or celery instead of cucumbers.
Use a large compartmentalized or bento-style tray (12–16 inches) with at least 6 sections to keep produce organized and prevent flavors from mixing.
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