Spring Fruit Flowers

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Servings: 15-20

Ingredients:

  • 2 Pineapples
  • 2 Green Tops of the Pineapples
  • 8 Fresh Strawberries (6 for the tulips and 2 for the center of the pineapples)
  • 1/2 cup Fresh Blueberries
  • 1 Cabbage-for the base
  • Flower Cookie Cutter for Pineapple
  • Box-to put flower fruit in
  • Shish Kabob Sticks
  • Toothpicks- 14-16 cut into 2 inches
  • Scissors
  • Green Tissue Paper

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Directions: Make sure you wash all your fruit before using!

Cut all the skin off the pineapple, and slice into 2 inch slices.  Using the flower cookie cutter cut out flower shapes with the pineapple slices and set aside.  Cut the cabbage into 4 quarters and this will act as your base to hold the fruit up on the shish kabob sticks.  Place the cabbage in the box and cover with the green tissue paper.  Start placing the pineapples on the shish kabob sticks and into the cabbage (you may need to cut some of the sticks for them to fit in the box).  Next, string 10 blueberries on four kabob sticks and place in the cabbage.  Now it is time to use the toothpicks; using the toothpicks poke a hole through the center of the pineapple flowers and add a blueberry/strawberry to the center of each pineapple.  Finally, using six fresh strawberries place them on shish kabob sticks around the front of the box so they resemble tulips. For additional decoration add the two green tops of the pineapples to the sides.

Note: Before serving be sure to tell people about the toothpicks in the fruit!

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