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.
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
- 1/2 cantaloupe, cut into cubes
- 1 cup fresh pineapple cubes
- 1/2 pint fresh raspberries
- 1/2 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
- 1/2 cup sliced almonds, toasted
- About 1 cup edible flowers
Preparation
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.