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