BOU­QUET OF FRUIT FLOW­ERS

PREP 1 HOUR SERVES 8

The Australian Women’s Weekly Food Magazine - - Celebrate Kids -

EQUIP­MENT

1cm, 2cm, 3.5cm and 5cm

round cookie cut­ters

25 rub­ber bands

25 x 25cm-long wooden skew­ers grease­proof pa­per or bak­ing pa­per small vase

DEC­O­RA­TIONS

1kg seed­less wa­ter­melon 1kg rock­melon

1kg hon­ey­dew melon 3 ki­wifruit (255g)

125g small straw­ber­ries 125g fresh rasp­ber­ries

1 Slice wa­ter­melon, rock­melon and hon­ey­dew mel­ons into 1cm-thick slices. Us­ing the cut­ters, cut mel­ons into as­sorted sizes. Peel ki­wifruit; cut into 5mm-thick slices. Cut green hulls from straw­ber­ries.

2 Twist a rub­ber band se­curely around each skewer, 3cm from the top of the skewer (this stops the fruit from slid­ing down the skewer). Thread a com­bi­na­tion of fruit onto each skewer, fin­ish­ing with a berry or small slice of melon.

3 Wrap a small bou­quet of skew­ers in grease­proof pa­per. Place in a vase to serve.

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