How to Make an Edible Fruit Bouquet
Super easy and inexpensive, this Edible Fruit Bouquet is a great gift for every occasion!
The Suburban Soapbox
debi lilly design™ small planter or vase
block dry floral foam
washed, dried, cut in half and seeds removed
washed, dried, rind removed and cut into quarter moon shapes.
cut into 1/2 slices
Signature Spiced Gumdrops
red seedless grapes
green seedless grapes
Rinse and dry the inside of the planter and set aside.
Wash all the fruit and pat dry with a paper towel. Set aside.
Cut the floral foam in half and trim to fit inside planter. Stack the two pieces of floral foam on top of each other and wrap tightly with plastic wrap. Place the foam inside the planter.
Thread strawberries onto skewers (a mix of sizes is recommended) and set aside.
Using a melon baller, scoop out 1 half of the cantaloupe to form the center of the flower.
Cut the remaining half of the cantaloupe into quarter moon wedges and remove the rind.
Thread the cantaloupe wedges onto skewers and set aside.
Thread the honeydew wedges onto skewers and set aside.
Using a flower shaped cookie cutter, cut out the center of each pineapple slice.
Thread a gumdrop onto an 8-inch skewer and then top with a pineapple flower. Thread a melon ball half on top of the pineapple to form the flower. Repeat with remaining pineapple. Set aside.
Thread grapes, 6 at a time, onto skewers and set aside.
Place 2-3 kale leaved on top of the floral foam and secure by sticking two grape skewers into the foam.
Starting from the bottom, insert honeydew and cantaloupe around the edge of the vase.
Insert strawberries around the melon and then insert pineapple flowers at varying heights throughout the vase.
Arrange the remaining fruit skewers among the flowers to fill out the bouquet.
If necessary, fill the remaining holes with kale leaves or create more fruit skewers, as needed.
Best if served the same day.