Prep Time: 60 min.

This beautiful Summer fruit platter recipe is sure to impress your guests. Edible flip flops, kites, ice cream, fresh roses and beach balls - this platter is everything summer.

What you need

Instructions

1. Slice the fruit.

2. Cut the diamond-shaped kites by hand out of mango, cantaloupe and watermelon. 

3. Dab the fruit dry with a kitchen towel. This will allow the dark chocolate to set properly.

4. Use the oval-shaped cutter to make the flip-flops of out mango, cantaloupe and watermelon. Dab the fruit dry. 

5. Melt the dark chocolate and add it to a piping utensil / bag.

6. Pipe the chocolate details onto the kites.

7. Pipe the chocolate details onto the flip-flops.

8. Halve a plum to make the beach balls.

9. Pipe the chocolate detail onto the beach balls.

10. Allow to set.

11. Use the ice cream cutter to make the ice cream scoop out of watermelon and mango, and for the cantaloupe cones.

12. Score the cantaloupe with a knife to make the cone detailing.

13. Use the flower cutter to make the little roses. (I used two different-sized round cutters to make the circles inside).

14. Arrange the platter and top with some small strawberries.

15. Add the string details for the kite. I used an x-shaped cutter to make the bow details for the kite. Place these on top of the string.

Notes

Save all the odd-shaped bits of leftover fruit in a freezer bag for your next smoothie, or chop them up and make a mini fruit salad.

The cookie cutters, candy eyes and piping utensil are all linked in my Shop.