Fruit-and-Flower Salad
Serves 6
30 minutes or fewer
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
at a glance
