How to Make Fruit & Vegetable Bouquets
Preparing foods and decorations for a gathering can be expensive and time-consuming. Creating your own edible bouquets using fruit or vegetables can save you time and help you cut down on expenses. You can display them as table centerpieces, adding to the appearance of the party room and providing guests with convenient access to refreshments. These beautiful creations will encourage your guests to snack on healthy produce instead of filling up on cheese and crackers. Does this Spark an idea?
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Things You'll Need
- Florist's foam or polymer clay
- Opaque container
- Wooden skewers
- Pineapple and/or melon
- Cutting board
- Cookie cutters
- Toothpicks
- Grapes
- Chocolate-covered strawberries
- Radishes
- Paring knife
- Bowl
- Cold water
- Vegetable Dip
- Transparent container
- Asparagus
- Cherry tomatoes
- Parsley
Instructions
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Fruit Bouquet
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1
Place a piece of florist's foam onto bottom of an opaque container. Use a piece of tape to attach the foam to the bottom if you have trouble stabilizing it. Alternatively, place a large lump of polymer clay.
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2
Gather wooden skewers of varying lengths. Place the longest ones into the center of the container, sticking the non-pointed ends into the foam or clay. Place the shorter skewers around the longer ones, pointing the skewers outward as opposed to upward.
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3
Cut pineapple and melon in half, lengthwise, and then cut the halves into 1-inch-thick slices. Press a cookie cutter into each slice. Ideally, you should use flower and/or heart-shaped cookie cutters. Remove the shapes created by the cutters and lay them flat on a cutting board.
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4
Snap several toothpicks in half. Take one toothpick half and stick it into the center of one of the fruit shapes you created earlier, leaving the pointed tip exposed. Skewer a grape onto the pointed end, giving the heart or flower a center. Repeat this step until all the shapes have centers. Stick the ends of the longer skewers already in the container into the fruit shapes.
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5
Place a series of grapes onto the shorter skewers, leaving approximately 1 inch of free space at the top of the skewer. Top each end off with a chocolate-covered strawberry.
Vegetable Bouquet
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6
Remove any leaves and tails from the radish pieces.
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7
Place a radish onto a cutting board and hold it in place with your non-dominant hand. Hold a paring knife in your dominant hand and cut into the radish's top and its sides. Do not cut all the way through; instead, stop about 3/4 of the way through each slice. The radish's white inside should now be partially exposed. Repeat this step using the remaining radishes.
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8
Place the radishes into a bowl of cold water. Doing so will open up each radish, making it look more like a rosebud. Remove after one hour.
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9
Fill a transparent container with veggie dip such as blue cheese or ranch. Put asparagus pieces into the container, placing the pointed end into the dip. Line the perimeter of the container with asparagus before moving on to the center.
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10
Place a tooth pick into the each asparagus stalk, leaving approximately 1 inch of toothpick exposed. Skewer a radish onto each of these toothpick ends.
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1
Tips & Warnings
Fill skewers with cherry tomatoes the same way you filled them with grapes for a flower bouquet and mix them into the arrangement of radish roses. Place bunches of parsley between the skewers in a fruit or vegetable bouquet to conceal the empty spaces between the skewers.
