Edible Fruit Bouquet

Recipe: Edible Fruit Bouquet

Instructions

First prepare all the fruit. First wash and thoroughly dry all the strawberries and set aside.

Next cut off the outer shell of the pineapple including the top and bottom; this will leave the core intact. Now slice the peel pineapple into ¼ inch slices. Using a flower cookie cutter, cut each slice into the shape of a flower and set aside.

Next cut the cantaloupe in half. Use a spoon to remove the seeds. Using a small melon baller, scoop as many melon balls out of each cantaloupe half and set aside.

Next slice the honey dew melon in half and remove the seeds just like the cantaloupe. Now slice each half into 1 inch thick wedges. Remove the rind from each wedge and set aside.

Lastly, wash and pat dry both the green and red grapes separately and set aside.

Next place a floral foam sphere into a container such as a metal bucket so it fits firmly. A low profile container works best since the lower center of gravity will aid against the top weight of the fruit.

Now prepare about 2 of each of the following skewers and evenly space them by inserting the skewers in the foam floral sphere.

All green grapes

All red grapes

Alternating red and green grapes

All strawberries or any grape stems with strawberry tops

Now prepare about 5 of each of the following skewers and evenly space them by inserting the skewers in the foam floral sphere.

Grape stems with Green honey dew melon wedges

Grape stems with a pineapple flower and cantaloupe melon ball in the center

Wrap in cellophane and refrigerate. Stores for up to 24 hours.

Copyright © 2011 Andicakes.
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