Annabel Karmel Christmas 2017 Leaderboard
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Ingredients

  • 1 large ripe pineapple, all skin removed
  • 1 cantaloupe melon, halved and skinned

Equipment

  • 7 1/2 flower shaped cookie cutter
  • round melon baller
  • round cookie cutter, the same diameter as the melon baller
  • 12 wooden skewers
  • 12 green straws

Method

  1. Cut the pineapple into round slices around 1cm (generous ¼ inch) thick. Use the flower-shaped cookie cutter to cut 1 flower from each slice. It may be easier to press the cutter into the pineapple then cut around the shape with a small sharp knife. Use the round cutter to cut a hole in the centre of each flower.
  2. Pat the pineapple flowers with kitchen towel to remove excess juice. Carve 12 balls of melon. Make the flower centre by pushing a melon ball through the hole cut in each pineapple piece. Thread each flower onto a skewer (going through the pineapple and the melon) to secure. Cover the skewer with a green straw.
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