To turn your pineapple slices into flowers, simply press a flower shaped cookie cutter into each round.
Break a toothpick in half, and insert it into the center of a pineapple flower. Slice the stem end off a grape, and poke the grape onto the toothpick. Repeat this with the other two pineapple flowers, and then cut additional flowers from slices of watermelon and mango. Break bamboo skewers to various lengths, and poke them into the “flowers.”
Slice some long, pointy spears from the cucumber, and poke a toothpick into the end of each one. Arrange the flowers and cucumber leaves into your pineapple vase, working from back to front.
Keep your fruit flower arrangement refrigerated until you’re ready to give it to Mom. It will look its prettiest on the day it’s made but can be eaten within 3 to 4 days.
Tropical fruit bouquet in a pineapple vase recipe
- 1 pineapple
- 1 personal-size watermelon
- 1 mango
- 1 bunch grapes
- 1 English cucumber
- Bamboo skewers
- Cut the top third off a pineapple, and slice that top into 3 rounds that are about 1-inch thick. The bottom of the pineapple will be your “vase.”
- Use a flower-shaped cookie cutter to cut out the center of each pineapple round.
- Break a toothpick in half, and poke the broken end into the center of a pineapple flower. Slice the stem end off a grape, and place the grape onto the toothpick.
- Cut additional flowers from slices of watermelon and mango. Create a center in each flower with a toothpick and a grape half.
- Slice long, triangular spears from the cucumber, and insert a toothpick into the base of each.
- Break your bamboo skewers off at different lengths, and insert the pointy ends into your “flowers.”
- Poke the flowers and cucumber leaves into the pineapple vase, arranging them from back to front.
More edible Mother’s Day gifts
Updated by Bethany Ramos on 4/11/2016