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Flower with Butterflies

 Flower with Butterflies
—Shirley Piepenburg, Boyne City, Michigan
1 ServingsPrep/Total Time: 20 min.

Ingredients

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

Directions

  • 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.
  • 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.
  • 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.
Nutritional Facts: 1 serving (1 each) equals 383 calories,

2 of 2

Flower with Butterflies (continued)

Nutritional Facts: 1 g fat (trace saturated fat), 0 cholesterol, 100 mg sodium, 100 g carbohydrate, 8 g fiber, 5 g protein.