# Components:
→ Fresh Fruit
01 - 1 cup strawberries, hulled and sliced
02 - 1 cup blueberries
03 - 1 cup blackberries
04 - 1 cup seedless green grapes, halved
05 - 1 cup pineapple, cut into small triangles
06 - 1 kiwi, peeled and sliced
07 - 1 cup mango, diced
08 - 1 orange, peeled and segmented
09 - 1/2 cup red grapes, halved
10 - 1/2 cup raspberries
→ Garnishes
11 - 1/4 cup edible flowers (e.g., pansies or violas), rinsed
12 - 2 tablespoons fresh mint leaves
→ Yogurt Dip
13 - 1 cup plain Greek yogurt
14 - 1 tablespoon honey
15 - 1/2 teaspoon vanilla extract
16 - Zest of 1/2 lemon
# Directions:
01 - Thoroughly wash and dry all fruits. Slice or dice as specified to create uniform pieces facilitating an orderly arrangement.
02 - Lightly sketch a butterfly shape on a large rectangular or oval serving platter using a toothpick or parchment paper as a template.
03 - Place fruits by color and type to form the butterfly wings, alternating contrasting colors to achieve visual vibrancy and symmetry on both sides.
04 - Use a row of grapes or blackberries for the butterfly’s body, and position thinly sliced kiwi or orange segments to depict antennae.
05 - Fill in any remaining spaces with berries, pineapple, or mango to finalize the wings’ coverage.
06 - Sprinkle edible flowers and fresh mint leaves over the fruit arrangement to evoke a garden-like appearance.
07 - Combine Greek yogurt, honey, vanilla extract, and lemon zest in a small bowl, stirring until smooth. Position the dip at the platter’s top or side.
08 - Serve immediately, or cover loosely and refrigerate for up to two hours prior to serving.
