Fruit-and-Flower Salad

Edible flowers are an irresistible way to turn fresh salads into party food. Purchase prepicked, certified edible flowers at well-stocked supermarkets. Serve with toasted cheese squares and chilled lemon tea.

ingredient list

Serves 6

• 1/2 cantaloupe, cut into cubes
• 1 cup fresh pineapple cubes
• 1/2 pint fresh raspberries
• 1/2 pint fresh blackberries
• 1 banana, peeled and thinly sliced
• 1 cup seedless green grapes
• 1 mango, peeled and cubed
• 4 oz. part-skim Swiss-style cheese, diced
• 2 Tbs. rose water, or more to taste
• 1 cup plain nonfat yogurt
• 4 Tbs. mango chutney, or to taste
• 1/2 cup sliced almonds, toasted
• About 1 cup edible flowers

Directions

1. Combine fruits and cheese in bowl. Sprinkle with rose water; toss. Blend yogurt and chutney, and pour over salad; toss, if desired. To serve, spoon portions onto individual plates, and garnish with almonds and flowers.