Spring Fruit bouquet! A great and delicious centerpiece for Easter, Mother’s Day or a Spring brunch! Linked below are the tools I used and what you will need: • one pineapple with healthy crown (cut the head and pass it through faucet hot water quickly to ensure the green are bright) • blueberries to make the éter of the flowers • other fruit of choice. whatever is in season but I like to make sure I add color so keep that in mind (you can also use the flower cutters to cut the fruit in flower shapes • skewers and toothpicks cut in 3’s (the toothpicks will help you hold the blueberry to the pineapple flower) • platter or cake stand • a good knife! (The one linked here is phenomenal to cut fresh fruit!) Cut the head of the pineapple and place it on a platter or cake stand. Cut the pineapple in slices about 1” thick. Cut with the flower cutter. Add the blueberry in the middle of the flower placing a toothpick cut in 3’s. Add the flower to the skewer and poke it in the crown of the pineapple. Repeat until you form the bouquet. Add fruit around it and enjoy! LTKfoodie LTKSeasonal