Holiday Recipes edible arrangements

Published on May 4th, 2011 | by Becky Striepe

10

Make Your Own Edible Arrangement for Mother’s Day

edible arrangement

Mother’s Day is on Sunday here in the U.S., and that means folks are on the hunt for bouquets to show mom we care. An edible arrangement is a great alternative to cut flowers, which come with a hefty carbon footprint, but those pre-made edible arrangements aren’t always so eco-friendly, either.

Most edible arrangements are made using conventional produce, rather than organic, and the impact of shipping those fruit skewers all over the country adds up, too. Strawberries are especially worrisome in a conventional edible arrangement, since most conventional strawberries are grown using toxic methyl iodide. This year, why not whip up your very own, home made, organic edible arrangement instead?

Edible Arrangement

Want to get really fancy? Hit up the local craft store for mini flower-shaped cookie cutters and cut the pineapple and melon into shapes for some extra flair!

You can also mix up the fruits you’re using, depending on what’s available by you. Stone fruits like peaches and plums would work nicely, and you can even add some citrus sections to spice things up! The only fruit I’d avoid are bananas, since they will turn brown pretty quickly.

Ingredients

  • 12 bamboo skewers
  • 48 organic strawberries, washed
  • 1 organic watermelon
  • 1 organic pineapple, cut into cubes
  • 1 organic honeydew melon
  • 1 large bunch of organic grapes

Cooking Directions

  1. Slice your watermelon in half, making sure that one of the halves it 4″ thick (so technically not in half) then use a melon baller to scoop out the watermelon and the honeydew. Make sure you hang on to one of the watermelon halves, since this is your base.

  2. Grab your skewers. You’ll want to start each skewer with a grape at the base, then just arrange your fruit pieces until all of the skewers are fruited up with around four inches left at the bottom. You can mix things up on each skewer or do whole skewers of different fruits. It’s fun to play around with different looks! Just make sure that the non-sharp side of the skewer is the top of your bouquet, because you’ll need the sharp end to anchor it in the base.

  3. Take the reserved half watermelon rind and flip it upside down onto a pretty serving plate. This is the base for your arrangement. Arrange your skewers however you like, but this will look best if the flowers are clustered together. Just sink each skewer into the cut watermelon to anchor it in place. A good rule of thumb is to start in the center and work your way out until you run out of skewers.

For a really full edible arrangement, you can double this recipe.

Image Credit: Eddie~S






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About the Author

My name is Becky Striepe (rhymes with “sleepy”), and I am a crafts and food writer from Atlanta, Georgia with a passion for making our planet a healthier, happier, and more compassionate place to live. My mission is to make vegan food and crafts accessible to everyone!. If you like my work, you can also find me on Twitter, Facebook, and .



10 Responses to Make Your Own Edible Arrangement for Mother’s Day

  1. Maggie says:

    Your article is misleading at best. Most ” conventional strawberries” are not grown using toxic methyl iodide. Methyl iodide is just one soil fumigant replacement for methyl bromide. There are several others available that farmers use. Methyl iodide is a soil fumigant that goes in bare soil and never on strawberries themselves, so there isn’t any chance of methyl iodide even being on strawberries when they get to the supermarket.

    • I’d love to see a source for that information, if I’ve got it wrong! However, I have a hard time believing that chemicals in the soil don’t make their way into the plants themselves. It’s almost worse in that case, since you wouldn’t be able to wash off the methyl iodide from the surface of the berry.

      • Maggie says:

        This is why checking facts before publishing them is best. For one, methyl iodide is a naturally occurring chemical produced in mass quantities by the oceans each year. (A quick Google search can confirm this.) As a soil fumigant, it breaks down immediately when it hits sunlight. By the time plants are plants (about two weeks after soil is fumigated) there isn’t any product left. It doesn’t “seep” into strawberries. But don’t just take my word for it. See the California Department of Pesticide Regulation’s fact sheet on methyl iodide which specifically addresses the question:

        “Does methyl iodide get into food?
        No. Because methyl iodide can damage plants, the fumigant is applied to bare soil and allowed to
        degrade to very low levels safe for crop growth before crops are planted. According to U.S. EPA,
        “studies in plants assure that there
        is no reasonable expectation of …
        residues in or on food.”

        http://www.cdpr.ca.gov/docs/pressrls/2010/mei_handout.pdf

    • Mitch says:

      I don’t think the point of this article was to start a debate about methyl iodide. But whatever, very useful info on how to “Make Your Own Edible Arrangement For Mother’s Day” <- (Article Title..)

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