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Fruit-And-Flower Salad


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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

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