Ingredients
1 large ripe pineapple, all skin removed
1 cantaloupe melon, halved and skinned
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
round melon baller
round cookie cutter, the same diameter as the melon baller
12 wooden skewers
12 green straws
Method
- 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.
- 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.
