Description
A beautiful spread of fruit roses made from strawberries, apples, peaches, mangoes, and mixed fruits, perfect for special occasions.
Ingredients
Scale
- 16 large firm strawberries (approx. 1 lb)
- 1 tablespoon lemon juice (optional, to prevent browning if making ahead)
- 1 teaspoon honey (optional, for glaze)
- 2 medium Granny Smith or Honeycrisp apples
- 1 cup cold water
- 1 tablespoon lemon juice
- 1/4 teaspoon ground cinnamon (optional)
- 2 ripe peaches (pitted and peeled)
- 2 ripe mangoes (peeled and pitted)
- 1 tablespoon lime juice
- 1 teaspoon agave syrup or maple syrup
- 12 strawberries (hulled)
- 2 apples (peeled and cored)
- 1 kiwi (peeled)
- 1/2 cup pineapple chunks (sliced into thin strips)
- lemon juice (for dipping)
Instructions
- Rinse strawberries gently under cold water and pat completely dry; remove green hulls leaving 1/4 inch of stem base intact; slice lengthwise into thin strips stopping before the bottom base; roll tightly from wide end to tip to form rosebud shape; toss with optional lemon juice and honey if preparing ahead; refrigerate up to 4 hours; serve upright in sugar/sand or flat on platter with mint.
- Peel apples completely; core using melon baller or knife keeping apple round; slice horizontally into long thin ribbons between plastic wrap using mandoline or sharp knife; submerge ribbons immediately in cold water mixed with lemon juice; remove one ribbon at a time, shake off moisture, and roll tightly from short end to other to form spiral; place on platter and sprinkle with optional cinnamon.
- Wash fruit and peel peaches and mangoes; remove pits; slice into thin oval-shaped slabs approximately 1/8 inch thick; whisk lime juice and syrup together and brush lightly over slices; overlap one peach slice and one mango slice slightly at one end; roll tightly starting from overlapped end; arrange on chilled platter and serve within 30 minutes.
- Prepare strawberries by rolling and apples by slicing as described in previous sections; peel kiwi and slice into thin rounds cut into quarters; roll quarter-k pieces tightly or pair with small pineapple strip if too small; roll pineapple strips similarly to apple ribbons ensuring they are thin enough to curl; dip all prepared fruit pieces briefly in lemon juice; arrange different roses in clusters alternating colors and garnish with fresh mint sprigs.
- Prep Time: 30 minutes
- Category: dessert, snack
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 150
- Sugar: 25g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Choose uniform size berries for a cohesive look; stick to firm fruit to prevent collapsing during rolling; can be made ahead and stored covered in fridge for up to 4 hours.