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Flower with Butterflies

—Shirley Piepenburg, Boyne City, Michigan
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    1 fruit plate


  • 1 medium honeydew melon
  • 2 red apple slices
  • 2 large fresh strawberries
  • Fresh mint, optional
  • 2 navel orange slices (1/4 inch thick), halved


  • Cut melon in half lengthwise (from top to bottom), cut three 1/4-in.-thick slices from one half. Remove and discard rind and seeds; set slices aside for flower stem and leaves. Cover and refrigerate remaining melon for another use.
  • For flower, place apple slices, peel side out, at the top of a large plate. Cut one strawberry into four slices; arrange on top of apples. Cut second berry into quarters; set aside for butterflies. Trim one melon slice to 1/2-in. width; position under flower for stem. Cut remaining melon slices into leaf shapes; place next to stem. Add mint for additional leaves if desired.
  • Arrange butterflies on either side of flower. Place two orange slice halves, peel side together, to form wings. Place a strawberry quarter in the center of each set of wings for butterfly body (use remaining strawberry pieces of another use).
Nutrition Facts
1 each: 383 calories, 1g fat (0 saturated fat), 0 cholesterol, 100mg sodium, 100g carbohydrate (92g sugars, 8g fiber), 5g protein.

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