The Art of Garnishing! - My Top 3 - So Simple

Cherry Flowers

Place a cherry on cutting board. Cut it into six wedges with a sharp paring knife, being careful not to cut through bottom third of cherry.
Use the tip of the knife to gently separate and spread the cherry segments to resemble flower petals.

If desired, place a tiny piece of candied fruit or peel in center of flower and accent with leaves of fresh mint.

Lemon & Lime Butterflies

Wash citrus fruit; dry thoroughly. Starting at one end of lemon, cut a thin strip of peel around fruit with vegetable peeler or citrus stripper

Repeat, starting at the other end.

Place both strips on cutting board. Using paring knife, cut peel into very thin strips, each about 1 inch long.

Place the partially peeled lemon on cutting board. Cut off ends at place where peel has been stripped; discard ends

Thinly slice remaining lemon crosswise. Cut each slice into thirds.

To make a butterfly, arrange two lemon wedges on desired food or plate, with points of wedges touching at center.

To make antennae, carefully place two strips of peel where pieces touch.

Garnish as desired

Radish Rose

Cut off top and bottom tip of radish with paring knife; discard.
Set radish upright on cutting board. Cut a thin vertical slice down one side of radish with knife, cutting about three-fourths of the way into radish.

Make three or four additional slices down sides of radish, spacing slices evenly around radish.

If desired, make a second series of cuts about 1/8 inch inside the first set.

Place radish in ice water until it opens slightly. Remove; drain well. Trim with celery leaves, if desired.

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These are the 3 that I use the most, the Cherry Flower and Citrus Butterflies are perfect to finish off desserts and the Radish Rose definitely brightens up any salad!