Blossoming Fruit Delish
Springtime is a time you can add lots of flowers to your salads and desserts. It gives that little special touch for when you have (unexpected) guests; just pick some flowers and throw them in whatever you are preparing and voilà! You have an extraordinary, delighting dish! The other trick that makes a lot of difference in preparing food is the way you cut your food. Try something else or just make small, equal cubes for a fruit salad to make it look more distinguished.
Start your Easter Breakfast with this beautiful fruit bowl and wait about thirty minutes before continuing eating so you can digest. Talk, laugh, pick eggs in the garden and you will be back at the table before you know.
TOOLS YOU NEED
- A big bowl
- A sharp knife
- A cutting board
INGREDIENTS FOR TWO PERSONS
- 1 apple in small cubes
- 1 kiwi in small cubes
- 1/2 mango in small cubes
- Some strawberries, in small cubes
- Some sprigs of fresh mint
- Juice of 1 orange
- Here you can see the wild flowers of pansys
- And the purple flowers of the Trachystemon Orientalis, a very sweet little beauty
THE MAKING OF…
- Cut all the fruits in equal small cubes
- Mix them carefully with your hands in the bowl
- Roll up the mint leaves and cut very fine slices, mix well under the fruit
- Squeeze an orange on top
- Gently put the flowers in the fruit salad and carefully mix them with your hands
- Serve in nice bowls
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