I consider this dish breakfast because it's what we've eaten on the morning of the Fourth of July for umpteen years, but I'd say the patriotic fruit plate could be served any day, for any meal. I found the recipe in a Kraft cookbook, those paperback ones you see while waiting in line at the grocery store, fifteen or twenty years ago. It's light, refreshing and — best of all — red, white and blue! Oh, and it's super easy, too!