Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
- Flower Bowl:
- Edible flower blossoms, herbs, berries, or leaves
- Orange Dressing:
- 3/4 cup fresh orange juice
- 1 Tablespoon orange juice frozen concentrate
- 1 Tablespoon orange zest
- Fruit for salad (see below for mixture suggestions)
Clean out a spot in your freezer (good luck). Fill a bowl part way with water; drop in a cup or so of fresh edible flower blossoms, herbs, berries, or leaves. Put a smaller bowl in the big bowl and fill the little bowl with ice cubes to weigh it down. Cover the whole thing with a clean dish towel and tie it all up with string (to keep bowls in place as water expands). Freeze overnight. Twenty minutes before serving, remove from freezer, unwrap and allow to sit at room temperature. Separate bowls and fill with chilled fruit, drizzle Orange Dressing over all and toss gently. Set ice bowl in shallow dish and serve.
To make the Orange Dressing:
Combine orange juice, orange concentrate, and zest in a small saucepan; simmer; reduce to 1/2 cup. Remove from heat and chill.
Yield: about 1/2 cup
Fruit Salad Mixtures
Watermelon balls, blueberries, strawberries, cantaloupe balls, red grapes, mango chunks, mint sprigs.
Pears, pomegranite seeds, green grapes, toasted walnuts, thin iced rings of red onion, dry crumbled blue cheese. Use autumn leaves for bowl.
Banana slices, pineapple chunks, kiwifruit, mango, starfruit, shredded coconut, chopped macadamia nuts
Recipe Source: Girlfriends Forever by Susan Branch (Little Brown & Co)
Reprinted with permission.