Fruit Flower Kabobs in Wheat Grass

Food that has a sense of humor is just more fun to eat. These little flowers make an adorable centerpiece or use them as tiny “flower gardens” at each guest’s place. Kids love them.

Make ahead: The fruit can be sliced up to one day ahead. Cover and refrigerate until ready to cut into shapes. The flower shapes can be cut several hours in advance; refrigerate until ready to assemble. The flowers should be assembled no more than 30 minutes ahead. Refrigerate the entire bouquet until ready to serve.  Keep additional skewers, inserted upright into floral foam, in the refrigerator and replenish as needed.

Tip: The flowers generate a lot of scraps; use them to make Tequila-spiked Fruit Salad with Lime

Cantaloupe, peeled and sliced into 1/3-inch thick slices
Honeydew, peeled and sliced into 1/3-inch thick slices
Star fruit, cut into 1/3-inch thick slices
Raspberries, blueberries, red and green grapes or melon balls
Flower-shaped canapé cutters or small cookie cutters
Wooden skewers
Wheat grass

After peeling the melons, cut 1/3-inch thick slices from each long side. Once you’ve reached the seed filled center, start slicing off each short end. Continue slicing until you’ve reached the center. Discard the centers and seeds. Using assorted sizes of flower shaped canapé or cookie cutters, cut flower shapes from the melon slices. Reserve any scraps for another use. 

To assemble: Slide a blueberry onto a wooden skewer (this will stop the fruit flowers from sliding down the skewer). Slide a large flower shape or slice of star fruit on the skewer. Slide a smaller flower shape on the skewer. Cover the tip of the skewer with a raspberry, blueberry, grape half or melon ball. Insert the completed flower into a small flat of wheat grass. Repeat with remaining melon and fruit. Refrigerate until ready to serve.