- 2 whole large pineapples, skin removed, cut into 1-inch discs (core still in)
- 1/2 cantaloupe, seeds removed
- Red grapes
- Leafy kale (the extra curly kind) still attached to stem
- 5-6 large strawberries
- Bowl of dark chocolate, melted
- Bowl of milk chocolate, melted
- 2 tablespoons coconut oil
- Skewers of varying lengths (cut with wire cutters to make shorter skewers)
- Prep the fruit. Cut flower shapes out of the pineapple and set aside.
- Using the melon baller, dig small balls out from the cantaloupe, avoiding seeds and rind.
- Fill a planter or flower pot with Styrofoam or something to keep the skewers in place (anything stiff and porous should work).
- Add kale leaves around the flower pot, arranging to cover the foam.
- Wrap rubber bands around the ends of the skewers, a couple inches below the tip. This will keep the fruit from sliding down the skewer.
- Slide a pineapple flower onto the tip of a skewer. Leave 1/2 an inch of skewer through the top of the pineapple, and add a melon ball so it looks like a yellow flower with an orange center. Arrange the skewer in the Styrofoam and continue building until filled. Note: put shorter skewers around the perimeter to form a full bouquet look.
- Add grapes to a couple skewers, covering the skewer completely. Add these to the arrangement.
- Mix 1 tablespoon of coconut oil into each of the chocolates.
- Pierce the leafy green part of the strawberries with the skewers. Dip the tip of the strawberry in dark chocolate. Then, holding the strawberry with one hand, grab a fork with the other, dip it in the milk chocolate, and drizzle the melted milk chocolate on the strawberry to create long lines. Place the strawberries chocolate side up in the Styrofoam and allow to harden.