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Fruit Bouquet


Happy mother’s day to all you gorgeous mama’s out there…{cheers to you Mama Squishy}!!!

This year, we’re hosting a bbq with grilled surf and turf with all the fixin’s, a blushing sangria, and this edible fruit bouquet as our centerpiece.  A quick scan online shows that they cost a pretty penny when you have a pre-made one delivered to you but after creating my own, I can assure you that it can be made even more special by blending together your mama’s favorite mélange of fruits.  Additionally, I was able to source fruits that were local or organic and it still cost me half of what it’d cost me otherwise, and I had plenty leftover for a chia pudding for breakfast the next day. Here’s how to make your own.


Fruit Bouquet
Prep time

Total time


Serves: 1 Bouquet

  • A decorative tin + dry/floral foam to fit
  • Bamboo skewers
  • Cookie cutters in desired shapes
  • Fresh fruit
  • Kale leaves
  • Melted chocolate {optional}
  • Small pebbles {optional}

  1. Prepare your tin by scrubbing it lightly with soapy water and trimming the foam to fit inside snugly.
  2. Trim your skewers so that they’re at different lengths {optional}
  3. Cut your fruit into thick slices and press desired cutter into each one. Pineapple and melon are a nice choice.
  4. If you want to use chocolate, some options could be marshmallows/apples/strawberries/etc. Just make sure that the fruit is as dry as possible, otherwise the chocolate will not properly cling/set.
  5. Skewer fruit in from the sharp end and arrange into the foam. Play around with it until it looks just right to you.
  6. If you find it to be too top heavy, lay pebbles on the bottom of the tin or squeeze them around the gaps.
  7. Stuff kale leaves at the base so that the foam blends in.
  8. Serve immediately or store in the fridge for up to 2-3 days wrapped in cellophane/plastic.

Happy Mother’s day!


Your Squishy Monster ^.~

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