Recipe
Salad
Chrysanthemum Fruit Salad
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (20 oz) can pineapple tidbits, drained | ||
| 1 (11 oz) can mandarin oranges, drained | ||
| 2 bananas, peeled and sliced | ||
| ½ c. thawed whipped topping | ||
| 3 tbsp. mayonnaise | ||
| 1 tsp. finely chopped crystallized ginger | ||
| 3 to 4 chrysanthemum flowers | ||
| lettuce leaves, for serving |
Directions
- Chill pineapple and oranges in advance.
- In a bowl, mix pineapple, oranges, bananas, whipped topping, mayonnaise and ginger.
- Remove florets from chrysanthemums. Cut off white bases. Sprinkle over fruit and mix gently.
- Arrange lettuce leaves on serving plates. Spoon on mounds of fruit salad. Serve at once.
Recipe Source:
Cooking with Flowers by Elena Morcheso Moreno.