Fruit-and-Flower Salad Recipe | Vegetarian Times Skip to main content

Fruit-and-Flower Salad

Edible flowers are an irresistible way to turn fresh salads into party food. Purchase prepicked, certified edible flowers at well-stocked supermarkets. Serve with toasted cheese squares and chilled lemon tea.

Ingredients: 

Ingredients: 

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½ cantaloupe, cut into cubes
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1 cup fresh pineapple cubes
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½ pint fresh raspberries
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½ pint fresh blackberries
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1 banana, peeled and thinly sliced
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1 cup seedless green grapes
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1 mango, peeled and cubed
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4 oz. part-skim Swiss-style cheese, diced
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2 Tbs. rose water, or more to taste
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1 cup plain nonfat yogurt
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4 Tbs. mango chutney, or to taste
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½ cup sliced almonds, toasted
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About 1 cup edible flowers

Instructions: 

  1. Combine fruits and cheese in bowl. Sprinkle with rose water; toss. Blend yogurt and chutney, and pour over salad; toss, if desired. To serve, spoon portions onto individual plates, and garnish with almonds and flowers.

Nutrition Information: 

Calories: 
250
Protein: 
12 g
Total Fat: 
7 g
Saturated Fat: 
2 g
Carbohydrates: 
37 g
Cholesterol: 
10 mg
Sodium: 
135 mg
Fiber: 
6 g
Sugar: 
28 g
Yield: 
Serves 6