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Fruit Bouquet

Course Dessert
Cuisine American, Southern
Keyword fresh-fruit-recipes, fruit-bouquet-recipe

Equipment

  • 2 1/2 -3 inch heart shaped cookie cutter plus additional hearts in different sizes
  • wooden skewers
  • sharp knife and cutting board
  • container or vase
  • floral styrofoam
  • parchment paper
  • small microwave safe bowl for melting chocolate and piping bag or spoon for drizzling the melted chocolate

Ingredients

  • 1 pint fresh strawberries washed and dried
  • 1 pint blackberries or blueberries washed and dried
  • 1 medium bunch green grapes washed and dried
  • 1 fresh pineapple peeled and sliced (core intact)
  • 1/2 medium watermelon peel intact, sliced same width as pineapple
  • 1 medium cantelope peeled and cut into 2 inch long 1 inch thick arrows
  • 1/2 cup chocolate melting wafers i.e. Ghiradelli
  • sprinkles
  • fresh herbs for garnishing i.e. rosemary, dill, fresh bay leaves or your favorite.

Instructions

  • Wash all of the berries and grapes and pat dry with a paper towel.
  • Prepare Container: Choose a container that's deep enough to hold the amount of fruit you plan to use. A shallow container with long skewers will tip over. Cover styrofoam with parchment paper. Place the styrofoam firmly in the bottom of the container. Set aside.
  • Peel the pineapple and slice it into 1/2 inch slices. (The height of the sides of cookie cutter can be used as a guide for less waste.) Using a 2 1/2" heart shaped cookie cutter to cut out heart shapes.  Set aside.
  • Make Chocolate Drizzle: Place the chocolate wafers into a bowl and microwave on 50% heat for 20 second intervals until fully melted. (You can also use a double boiler and have it melting while you prepare the fruit.)
  • Transfer to a piping bag and pipe the chocolate onto the pineapple pieces and some of the strawberries.  Dust with sprinkles while the chocolate is still wet. Let dry.
  • Slice the watermelon the same width as the pineapple. Cut into shapes with a cookie cutter. Set aside.
  • Slice the cantaloupe and remove the rind. Cut into arrow shaped pieces around 2 inches long. (This will make up the outer part of your bouquet.)
  • Assemble: Using one of the leftover skewers, make holes around the outer edge of the container and place the fresh herbs in the holes.
  • Skewer each piece of cantaloupe with the arrow shape facing upwards. Place the cantaloupe skewers around the outer edge in amongst the herbs.
  • Begin threading remaining fruit onto the wooden skewers. There is no right or wrong way to do this, be creative! Leave room at the base of the skewers according to the depth of the bouquet container. You can also trim the skewers to different lengths.
  • Finish up by placing the remainder of the fruit skewers in the middle of the pot at different heights depending on the shape you want the bouquet to be.
  • Once all the skewers have been placed, you can decorate the outside of the pot any way you wish. Tie the entire bouquet with cellophane and tie at the top with a ribbon. Add a note or a card.
  • Store chilled and deliver within a few hours of assembling.