# Ingredients:
→ Fresh Fruits
01 - 3 cups seedless green grapes
02 - 3 cups seedless red or black grapes
03 - 2 cups strawberries, hulled and halved
04 - 2 cups pineapple, cut into bite-size pieces
05 - 2 cups watermelon, cut into wedges or balls
06 - 2 cups cantaloupe, cut into wedges or balls
07 - 2 cups blueberries
08 - 2 cups raspberries
09 - 2 kiwis, peeled and sliced
10 - 2 oranges, peeled and segmented
→ Edible Flowers
11 - 1 cup edible flowers such as pansies, violas, nasturtiums, marigolds, or borage, pesticide-free and food-grade only
→ Optional Garnishes
12 - Fresh mint leaves
13 - 1 lemon, sliced
# Instructions:
01 - Wash all fruits and edible flowers thoroughly under cool running water. Pat dry completely with paper towels to ensure proper handling and presentation.
02 - Cut larger fruits into bite-sized pieces or use a melon baller for cantaloupe and watermelon. Slice strawberries and kiwis into uniform portions for consistent presentation.
03 - On a large, clean serving table or board, arrange the fruits in colorful, overlapping sections or patterns to create visual appeal and balance the color distribution.
04 - Tuck edible flowers and fresh mint leaves between fruit clusters to add pops of color, elegance, and festive touches throughout the display.
05 - Arrange lemon slices around the perimeter or scattered throughout the fruit table for added visual interest and subtle citrus accent.
06 - Keep the fruit table chilled until ready to serve, or set out just before the event to maintain optimal freshness and visual appeal.
