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Frozen Flower Bowl with Fruit Salad Recipe

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Flowers are frozen into bowl shapes then filled with fruit salad for a beautiful presentation. Orange dressing makes a wonderful topper for any variety of fruit salad. Be sure to read up on edible flowers before beginning so you do not choose any poisonous flowers.

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Ingredients:

  • 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)

Preparation:

To make the Bowl:
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
Summer Favorite:
Watermelon balls, blueberries, strawberries, cantaloupe balls, red grapes, mango chunks, mint sprigs.

Autumn Favorite:
Pears, pomegranite seeds, green grapes, toasted walnuts, thin iced rings of red onion, dry crumbled blue cheese. Use autumn leaves for bowl.

Tropical Favorite:
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.

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