# What You’ll Need:
→ 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 (pansies, violas, nasturtiums, marigolds, or borage; pesticide-free and food-grade only)
→ Optional Garnishes
12 - Fresh mint leaves
13 - 1 lemon, sliced
# Directions:
01 - Wash all fruits and edible flowers thoroughly under cool running water. Pat dry completely with paper towels to remove excess moisture.
02 - Cut larger fruits into bite-sized pieces. Use a melon baller for cantaloupe and watermelon balls. Slice strawberries and kiwis into uniform pieces for consistent presentation.
03 - On a large, clean serving table or board, arrange fruits in colorful, overlapping sections or geometric patterns to maximize visual appeal and create a balanced composition.
04 - Tuck edible flowers and fresh mint leaves between fruit clusters throughout the display, spacing them evenly to create pops of color and elegant contrast.
05 - Arrange lemon slices around the perimeter or scatter throughout the display for additional color and visual interest.
06 - Keep the fruit table refrigerated until ready to serve, or assemble just before the event begins to maintain optimal freshness and presentation quality.
