You can make the dressing 1 day ahead. The fruit needs to prepped shortly before you serve it. The Big Book of Breakfast says simply to arrange assorted fruit on a platter and pass the dressing with it. I've elaborated slightly on that idea in the more-detailed recipes below. These are fruit combinations which I believe work well together. You can vary the types and quantities of fruit that you use according to your preferences, what's available, and how many servings you need. The ideas below are just suggestions.

Prep Time: 15 minutes
Yield: Varies

Winter Fruit Assortment
1 or 2 apples, sliced thinly
1 or 2 firm-ripe pears, sliced thinly or cut into chunks
1 or 2 bananas, sliced
1 to 2 Tbsp fresh lemon juice
2 to 4 tsp sugar
1 cup pineapple chunks
1 cup red or green grapes
Creamy Poppy Seed Dressing, below
1/2 cup chopped walnuts, optional

Combine the apples, pears, and bananas in a large serving bowl. Mix the lemon juice and sugar, then pour onto the fruit and toss gently to combine. Add remaining fruit and stir gently. Serve within 30 minutes, passing a bowl of Creamy Poppy Seed Dressing on the side. Offer chopped walnuts to sprinkle on top, if desired.

Tropical Fruit Assortment
3 ripe kiwi fruit, peeled and sliced
2 ripe mangoes, peeled and cut into chunks
2 ripe papayas, peeled and cut into chunks
1 cup pineapple chunks
1 cup strawberries, hulled and halved or quartered
1 cup raspberries
1 cup blueberries
Sugar, optional
Creamy Poppy Seed Dressing, below
1/2 cup slivered almonds, optional

Combine all the fruit in a large serving bowl and toss gently to combine. If desired toss a couple of teaspoons of sugar with the fruit. Serve with Creamy Poppy Seed Dressing and slivered almonds, if desired.

Creamy Poppy Seed Dressing
1/4 cup mayonnaise
1/4 cup plain yogurt
1 Tbsp honey
1 Tbsp poppy seeds
Dash of ground nutmeg

Combine all ingredients in a bowl. Taste for sweetness, and add more honey if desired. Makes about 1/2 cup.