Since everything looks cuter turned into a flower, spring is the time of year we totally advocate playing with your food. Here are a few truly impressive ways to eat a “flower” whenever you please, all season long.

Avocado Flowers (above)

Avocado smashed onto toast or blended into dip is already enough to get our hearts fluttering, but no one makes avocado as swoonworthy as Colette, the blogger behind Food Deco. Colette has an incredible knack for wrapping the green slices into the perfect little blooms. Follow along with her creations, like this “flower pot” with whipped feta and black quinoa, on Instagram.

Flower Cookie Pops

Use store-bought cookie dough so you can put all your effort into focusing on the construction — which really doesn’t require much effort at all. Place five circles of dough around a lollipop, and bake everything together to “grow” a garden for dessert.

Baby Carrot Flowers

Have your crudite platter welcome the season by arranging baby carrots around mini dipping bowls — and then try these 13 more ways to use up any carrots you have left over.

Zucchini Bites with Goat Cheese

Apple slices fashioned into roses likely made their way onto your Facebook feed last year. So of course we had to smile when we came across this savory version (made with zucchini!) from Délices d’Orient.

Floral-Topped Cupcakes

The top of a cupcake is a blank slate for any icing art you’d like to try. For spring, we’re smitten looking at Baked Bree’s floral lineup — try her suggestion for making a tray full of roses, zinnias and hydrangeas.

Dried Pineapple Flowers

In a party trick that’s sure to wow all your guests, Angie at Fiesta Friday shows us how thin slices of pineapple can turn into flowers perfect for topping cupcakes. Just dry them in the oven, low and slow.