Take a seat, floral bouquets. And shove over, cut flower arrangements. An entire pantry of possibilities has recently opened up in the world of flower design.
Let us introduce you to the very on-trend, Pinterest-worthy world of fresh produce arrangements—bouquets and centerpieces that blend common culinary produce such as fruits, vegetables, herbs, and edible flowers with traditional cut flower blooms and foliage.
It’s so hot that The Knot and Martha Stewart are publishing mouth-watering, photo-led features full of inspiring ways to use fresh produce in wedding bouquets, on tablescapes, or simply in arrangements for the home. But despite our very enthusiastic opening about it being a hot trend right now, using edible elements for decoration dates back to Mayan, Aztec, and Ancient China eras.
A crazy-short history of floral decoration and food
Using edible elements for decoration and in cooking, as well as for health and medicinal purposes, dates back to ancient civilizations. The Mayans, Aztecs, and Chinese would (and still do) harness the beauty and fragrance of flowers to enhance their dining experience, or as decorations during ceremonies and social gatherings.
Later, the Romans would use roses and violets in their feasts, enjoying their taste as much as their appearance. The Victorians meanwhile enjoyed the scent of edible flowers and herbs infused in tea and cakes as an added decadence as well as using them to garnish their lavish meals.
But now that it’s rolled back around, what modern twists are we putting on the trend? And what fresh produce works best in bouquets today?
A quick note before we get too deep into this
Fresh produce arrangements may include food and flowers that look good enough to eat. But it doesn’t mean you should.
Unless produced commercially for kitchens and cooking, avoid eating fresh fruits and vegetables included in decorative arrangements. Pesticides may have been sprayed on them, or they could have been grown using fertilizers that aren’t safe for people to eat. And no matter how many times you wash them, that won’t change.
So, unless you:
- know how the plant or produce was grown
- know what it’s been exposed to
- pick the produce up from a food store
we don’t suggest chowing down on your edible bouquet or arrangement, particularly if you’ve pre-bought it. Simply enjoy them as a feast for your eyes rather than your belly. (And encourage your guests to do the same.)
The best edible pieces to use in bouquets
Produce is more abundant and varied today compared to what the Ancient Mayans and Romans worked with. The creative freedom we have when playing with this trend is pretty limitless.
Our (shopping) list of produce and ideas for how to use them is by no means exhaustive. Rather, we’ve tried to give you a taste of the possibilities by picking out some of the easier produce to work with.
Mushrooms
Perfect for woodland-inspired bouquets, the earthy tones and scent of mushrooms and fungi bring a serene feel to bouquets and arrangements. They also come in all shapes and sizes—from broad
Portobellos to delicate chanterelles—giving you a huge amount of choice. Or, for something longer lasting, glue dried mushrooms to sticks or skewers and fix them into your arrangement.
Of course, you need to be careful when picking mushrooms. Not all of them are safe to handle. A florist’s vendor will guide them on what to use. (Assuming you’re buying a pre-made arrangement.) But if you’re doing it yourself, stick to store-bought mushrooms. That way you can be sure they’re safe.
Dragon fruit
Bright and exotic, the flame red or pink shell adorned with its distinctive yellow scales makes dragon fruit an ideal bouquet focal point. Slice it in half to show the innards, and let the monochromatic white flesh and black seeds puncture an otherwise vibrant, colorful display.
Pomegranate and passionfruit
Left whole, or hollowed out and dried, the outer cases of these fruits bring color and a firm feel. But avoid the innards. They’re too soft and runny, and so aren’t ideal for bouquets. (But go wild when it comes to using them on tablescapes. More on that in a moment.)
Citrus
The versatility of limes, lemons, and oranges makes them perfect for bouquets. Slice them finely, cut them into wedges, leave them whole, dry them out—there are so many things you can try. They’re also wonderful for adding fragrance. Lightly scratch the skin or chop them to let the freshness flow.
Cabbage flowers
While they may look similar to a rose or protea, their size means they’re not as delicate. So best to only use one or two unless you’re creating an exclusively cabbage flower bouquet. Mixing purple and yellow hearts can look stunning.
Berries
Blackberries, blueberries, and strawberries. (But not raspberries. They’re too soft unless you dehydrate them.) Berries are perfect for seasonal arrangements as there’s a different color, texture, and fragrance for each quarter of the year.
Figs
Their distinctive teardrop shape makes them an eye-catching addition to any bouquet. And depending on their level of ripeness, they may be fresh, green and firm, or purpley-brown and lightly textured. The latter is perfect for fall or winter weddings and bouquets. Alternatively, cut them in half to show the innards, bringing flashes of red to your display.

Photo courtesy of Cactus Collective Weddings
Grapes
Match the color of your grapes with the mood and vibe of your bouquet. Style them using skewers of grapes in an orderly row. To make them more of a feature, add generous clusters of them by leaving them on the stork.
Artichoke
The floral appearance of the artichoke makes them perfect for bouquets. Onlookers may not even realize your arrangement includes a vegetable.
Much like cabbage flowers, their large size means you probably only need one or two so they don’t dominate the entire arrangement. Or, if creating an artichoke bouquet with four or five stems, soften them by using delicate filler flowers such as baby’s breath or sweet peas.
Olives
The fine thin leaves of the olive tree can bring delicacy to any bouquet. And by leaving the fruit on the branches, you can add extra shape and texture.
Produce for tablescapes and centerpieces
The fruit and vegetables mentioned so far work great in bouquets. But they’re not exclusive to this format. They work great as part of a tablescape or included in a centerpiece.
The same can’t be said for the next group of produce.
Size, shape, shelf life, or the risk of bruising and discoloration, limits the following produce. Use them only in arrangements that aren’t going to be held, carried, or moved around.
Pineapples
An exotic tropic trend in their own right, the shape and texture of pineapples make them an eye-catching option. And they’re ideal for placing at the heart of a design. Use the whole thing, just the top, or split the two to make it work.
Pumpkin and squash
Whether you use mini pumpkins sitting in the display, slices of pumpkin peppered across your tablescape, or one hollowed out and used as a vase, pumpkins offer versatility.
Apples and pears
Apples and pears are a great choice because there are so many different varieties. You can play with size, texture, and color. Just make sure the fruit is left whole. Once cut it will start to brown.

Photo courtesy of Cactus Collective Weddings
Peaches, plums, and nectarines
The soft skin of these fruits means they need to be handled with care, particularly when using them in the heart of your piece. You can avoid the risk by using the stone fruit as extra decoration around the edges of your centerpiece or at the foot of your vase.
Broccoli and broccolini
Broccoli is great for nestling into an arrangement and adding volume when left whole. For a finer feel, split the florets up. Meanwhile, the smaller, floppier characteristics of broccolini are ideal if you want to achieve a cascading effect.
Pretty petals play their part
Finding foods we wouldn’t usually see in arrangements and giving them a starring role has been the focus so far. But it would be remiss not to acknowledge edible flowers.
Used for centuries in cooking, baking, and medicine making, as well as for garnishing dishes, these flowers and petals can be safe to consume and place next to food. Just make sure you buy them from a grocery store or a food producer.
- Rose petals and buds
- Pansies and violets (just the flower)
- Lavender
- Carnation petals
- Dandelions
- Hibiscus
- Chamomile
- Squash and zucchini (summer squash) flowers
Use these edible flowers in arrangements or bouquets if they suit the size and scale of what you have planned. Otherwise, they can work well as visual dressings for charcuterie boards or on napkins as small place settings.
Turn to herbs for extra fragrance
As well as being visually appealing, your arrangement should stimulate your sense of smell, too. Some of the produce we’ve mentioned is really good at that, such as citrus fruits and perfectly ripe pineapples. But if you’re looking for a little more kick, then include some herbs.
You might try:
- rosemary
- thyme
- basil
- coriander
- sage
- mint
- lavender
- dill
- oregano.
To release the scent of the herbs, rub the stems or leaves or clap them between your hands just before your guests arrive or you gift the bouquet.
How to use produce in your arrangements, bouquets, and tablescapes
Knowing what produce to use is one thing. Figuring out how to present it is another. And while we’d love to give you a single, easy instruction for how, it will really depend on:
- the fruits and vegetables you’re working with
- the size and style of your arrangement.
For example, the purpose of the arrangement may influence whether you leave the fruit or vegetable whole or cut it. Available space is another factor. You want to give each flower, bloom, and piece of produce room to breathe and be enjoyed. Some fruits look better on the outside than the inside, so consider that too. And some are known for making a mess. So whole, halved, sliced, or hollowed out is the first thing to think about.
Generally speaking, smaller fruits are best left on their branches, stalks, or trusses, especially if using them in a bouquet or arrangement. If that’s not an option, then look for ways to fix them in place with a little structural help.
Florist’s Tip: Have the following close at hand.
- Twine or string
- Skewers, flower wire, or small sticks (for a more natural look).
Produce is often spoken about as being fresh. But don’t limit yourself. You could dehydrate or dry them out, completely transforming the look, color, and texture of what you’re working with. You’ll also be adding some longevity to your display.
Let yourself be guided by:
- the season
- how long you want to keep the arrangement
- the colors of the other flowers you’re using. (Dried fruits look especially great with pastel florals.)
Okay, the last point to make when it comes to how to use them is to think outside the arrangement. While you might include some edible elements alongside cut flowers and foliage, don’t feel you have to limit yourself to the vase.
You might place the produce:
- around the base of the vase or planter box, which works great for centerpieces and tablescapes as it creates a sense of flow
- on serving boards or platters as a decorative garnish
- in smaller place-setting arrangements or bunches.
Get more ideas on how to decorate with flowers
Using edible produce and flowers in bouquets, centerpieces, and garnish are just three ideas. We’ve got 15 more party flower decorating ideas to share with you.