Fruits: Edible Flowers by Recipe Cottage

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	Edible Flowers

		Borage Garnishes Use borage blossoms as garnish on grapefruit halves or orange sections or in fruit salad; in potato salad or with slice hard-boiled eggs; with green salad; on frosted cakes; frozen in ice cubes added to herb teas. Johnny Jump-Up Flowers as Edible Garnishes Sprinkle fresh pineapple and kiwi slices with kirsch and decorate with johnny jump-ups. Also try bananas and tangerines. Garnish cottage cheese and fruit salads with johnny jump-ups. Garnish rice puddings and custards with johnny jump-ups. Decorate a frosted cake with johnny jump-ups. Surround scoops of orange, pineapple or lemon sherbet wtih johnny jump-ups and mint leaves. Circle pale-coloured dips or spreads (tuna, avocado, cream cheese) with johnny jump-up flowers. Garnish plates of smoked or poached salmon with johnny jump-up flowers. Garnish marinated vegetable salads, devilled eggs or potato salads with johnny jump-ups. Add johnny jump-ups along with mandarin orange slices to any green salad.