Fruit-and-Flower Salad

• 1/2 cantaloupe, cut into cubes
• 1 cup fresh pineapple cubes
• 1/2 pint fresh raspberries
• 1/2 pint fresh blackberries
• 1 banana, peeled and thinly sliced
• 1 cup seedless green grapes
• 1 mango, peeled and cubed
• 4 oz. part-skim Swiss-style cheese, diced
• 2 Tbs. rose water, or more to taste
• 1 cup plain nonfat yogurt
• 4 Tbs. mango chutney, or to taste
• 1/2 cup sliced almonds, toasted
• About 1 cup edible flowers

1. Combine fruits and cheese in bowl.
2. Sprinkle with rose water; toss.
3. Blend yogurt and chutney, and pour over salad; toss, if desired.
4. To serve, spoon portions onto individual plates, and garnish with almonds and flowers.

cantaloupe, pineapple, fresh raspberries, fresh blackberries, banana, green grapes, mango, cheese, water, nonfat yogurt, mango, almonds, edible flowers

Taken from www.vegetariantimes.com/recipe/fruit-and-flower-salad/ (may not work)