TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 1 servings


  • 1 medium honeydew melon
  • 2 red apple slices
  • 2 large fresh strawberries
  • Fresh mint, optional
  • 2 navel orange slices (1/4 inch thick), halved

Nutritional Facts

1 each: 383 calories, 1g fat (0 saturated fat), 0 cholesterol, 100mg sodium, 100g carbohydrate (92g sugars, 8g fiber), 5g protein.


  1. Cut melon in half lengthwise (from top to bottom), cut three 1/4-in.-thick slices from one half. Remove and discard rind and seeds; set slices aside for flower stem and leaves. Cover and refrigerate remaining melon for another use.
  2. For flower, place apple slices, peel side out, at the top of a large plate. Cut one strawberry into four slices; arrange on top of apples. Cut second berry into quarters; set aside for butterflies. Trim one melon slice to 1/2-in. width; position under flower for stem. Cut remaining melon slices into leaf shapes; place next to stem. Add mint for additional leaves if desired.
  3. Arrange butterflies on either side of flower. Place two orange slice halves, peel side together, to form wings. Place a strawberry quarter in the center of each set of wings for butterfly body (use remaining strawberry pieces of another use). Yield: 1 fruit plate.
Originally published as Flower with Butterflies in Country Woman May/June 2002, p36

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