Annabel Karmel’s fruit flowers

  • A little work

These can be made the day before and kept in the fridge...

  • 1 large, ripe pineapple, all skin removed
  • 1 cantaloupe melon, halved and deseeded
  • 12 bamboo skewers
  • Green straws


  • Step 1

    Measure the diameter of your melon baller. You’ll need it to be the same diameter as your round cutter (or 1-2mm larger, but not smaller).

  • Step 2

    Cut the pineapple into slices around 1cm thick. Then use a large (7.5cm diameter) flower-shaped cookie cutter to cut each slice of pineapple.

  • Step 3

    With the round cutter, make a hole in the middle of each flower. Pat flowers with kitchen paper to remove excess juice.

  • Step 4

    Carve 12 balls of melon from the cantaloupe. Make the centre of the flower by pushing a melon ball through the hole in each piece of pineapple.

  • Step 5

    Thread each flower on to a skewer (going through the pineapple and the melon) to secure. Slide the skewer through a green straw to make the stem.

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