Fruit Flower Bouquet Recipes

Steps:

• Put the semisweet and white chocolate chips in separate medium glass bowls. Fill 2 medium saucepots with 2 inches of water and set over medium-low heat. Place a glass bowl on top of each of the saucepans and melt the chocolate until smooth.
• Place 2 rectangular Styrofoam blocks inside 2 loaf pans to anchor them. These will hold the dipped apples while drying.
• Insert a skewer lengthwise into each apple slice. Dip each slice into the semisweet chocolate, coating it completely with a thin layer. Poke the end of each skewer in the Styrofoam for the slices to set completely, 10 to 12 minutes.
• Once set, drizzle the apples with a thin stream of melted white chocolate using a spoon and return them to the Styrofoam to set.
• Use flower cookie cutters to cut 8 to 10 flower shapes out of the pineapple rounds, leaving the core of the pineapple rounds as the center of the flowers. Skewer the rounds going completely through the core and top with a single blueberry. Next, continue to skewer the remaining fruit according to your own preference, including: 1 strawberry per skewer, 3 to 5 grapes per skewer and 1 to 3 cantaloupe cubes per skewer, each topped with a blueberry if desired.
• To build: Place a Styrofoam ball in each of 2 mugs to anchor the skewers. Use pieces of kale to cover the Styrofoam. Cut the skewers to desired length with clippers. Place the skewers into the Styrofoam and arrange like a flower bouquet. If not presenting right away, cover lightly with plastic wrap or a 2-gallon resealable freezer bag and refrigerate for up to 48 hours.

Steps:

• Wash and Dry fruit. Choose from a Vase,box or a basket to place your arrangement in. Cut Cabbage head to fit your Vase,Box or Basket.
• slice watermelon no thicker than the width of your cookie cutters. and place on a cookie sheet to rest.Slice pineapples and repeat the same step(Pineapples make the best flowers, since they have a hard center)
• Cantaloupe, Slice and using a melon baller, scrap out enough balls out for the center of the flowers. and using tooth picks, secure them to the back of the pineapple and watermelon flowers. Once you have all the balls cut out for your flower centers, slice the rest of the cantaloupe into triangle shapes for the filler's.
• melt your Almond Bark in the oven according to package directions, and set aside,(dry pineapples with paper towels to remove access water and juice) Dip your selected fruit into the Almond Bark and set on wax paper til cool, (it takes forever,do these first) If adding sprinkles, add them while the fruit is laying flat on a surface and while the chocolate is still warm.
• While Chocolates are drying, Strand your Grapes, Apples(slice into pieces,removing seeds and core) ,Strawberries and Kiwi's on skewers. Set aside.
• Squeeze Lemon juice and using a basting brush, bast the apples with Lemon Juice to prevent them from browning.
• Start in the middle of your Bouquet, adding the heaviest fruits and work your way all around placing the fruit in a manner as if you were arranging flowers, cut your skewers down if need to make the Bouquet seem full. place the Chocolate fruits last so you don't chip off the Chocolate. I added, Easter Peeps since it was Easter. Add a Ribbon and or a card and Enjoy!!!

Steps:

• Unroll and remove paper from Fruit Roll-Ups fruit flavored snacks. Using 2 1/2-inch round cutter, cut circles from snacks. (A bottle cap this size can also be used to cut around with knife or kitchen scissors.) Wrap cut circles around wafer cookies.
• Place frosting in small resealable sandwich-size bag; cut off very small corner. Attach 5 Fruit Gushers fruit flavored snacks to each covered wafer cookie by piping on small amount of frosting. To make centers of flowers, cut circles from fruit flavored snacks using 1 1/2-inch cutter. Pinch each circle in the middle, and twist to form flower shape. Attach to center of each cookie using small amount of frosting.
• Place cookies on cooking parchment paper- or plastic wrap-lined platter (to prevent sticking). From green part of fruit flavored snacks, cut 1/2-inch wide strips. Roll up tightly to form stems. Cut various lengths to create flower bouquet. Fold over green portion of fruit flavored snacks to double thickness; cut out leaves, and attach to stems using small amount of water.