Flower with Butterflies

Flower with Butterflies

1 medium honeydew melon

2 red apple slices

2 large fresh strawberries

Fresh mint, optional

2 navel orange slices (1/2 inch thick), halved

Cut melon in half lengthwise (from top to bottom), cut three 1/4-inch 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-inch 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).

Recipe and picture from TasteOfHome.com