Fruit-lined flower vases look like you've spent a lot of time putting them together, but in fact, they're very easy to do. Once you've mastered the technique, you can create seasonal arrangements of produce and blossoms, such as asparagus-lined vases in the spring or cranberry-lined vases in fall.
Things You'll Need
- Tall, clear vase
- Oranges, lemons and/or limes (enough to fill your vase to the top)
- Sharp knife
- Wooden spoon
- Flowers, such as tulips, daisies, sunflowers or daffodils
Set aside two to three pieces of fruit that are roughly the same size.
Fill the vase to the rim with the remaining whole pieces of fruit. Don't pack them in, but be sure the vase is full.
Carefully fill the vase with cool water, right up to just below the mouth of the vase.
Use a sharp knife to thinly slice the pieces of fruit you set aside in Step 1, so that you have a pile of neat, round slices. Discard any slices that are torn or mangled during cutting.
Use the handle of a wooden spoon to push the slices of fruit into the vase against the inside edge of the glass. Work until the cut slices completely frame the vase, and you can no longer see any of the whole fruit in the middle.
Gently ease the flower stems into the center of the vase, where the fruit will secure them in place.
Tips & Warnings
- Pop your citrus fruits into the refrigerator for about an hour before slicing them. Cold fruits are easier to slice than room temperature ones. Be sure to store cut flowers in water while you work on filling the vase with fruit. Otherwise, they might dry or fade as you prepare the vase.
- Check fruit regularly for signs of mold or decay.