Photo by Tam West
Warren Elwin makes a summer fruit salsa even more special with some pretty edible flower petals. Serve as an accompaniment to cakes, icecreams and desserts.
- Chop a medley of fresh fruit, such as strawberries, pineapple and mango, into small even-sized dice. Sprinkle with a little icing sugar and a splash of gin, and leave to macerate.
- To serve, toss fruits with passionfruit pulp, or a berry compote, and picked flower petals. Serve as an accompaniment to cakes, ice creams and desserts.
More of Warren's recipes using edible flowers