I took a red onion for this. I peeled it, cut the head off and took off the layers one by one and cut it in zig zag pattern, and arranged them according to the size.
I peeled the carrots, sliced them and put in the hot boiling water for a less than a min, so it can be flexible and pliable. Then, I arranged them in a row , overlapping each other and started rolling until I come to an end, then I cut in half and plated it. For the leaf, I used the peeler and took a strip of carrot, like a ribbon and cut it into the shape of a leaf and trimmed the edges to look like a leaf.
I took a sharp pointy knife and cut it in a zig zag pattern and opened it the fruit carefully. There you go! you got a beautiful garnish.
Take the peeler, cut thin strips out like a ribbon and cut them in the shape of a leaf . cut in various sizes of petals. Take 2 inch peice of carrot and cut at an angle of 45 deg. to create a slot/ pocket. Go around and create pockets. Now slide the petals into the pockets. Arrange them according to the size . The smaller ones go on the top. Place immediately in the water. It will swell and firm up and stays fresh for long.
I cut out the slices of beet root and carrot .Used the cookie cutters shaped like a heart and a flower. Arranged them. Use your imagination and create your own, possibilities are endless.
Cut one end of the cucumber like a pointy pencil and peel thin ribbon like strip ( just like you peel the apple) making sure you get the skin , green colour skin at the edge. Now roll it up like a rose, and place the julianned carrots in the middle.
This is my own creation. I was thinking what I could use as garnishing for mango lassi. I tried to roll the peel of a mango like a tomato rose, it came out perfectly well.
Peel the tomato and roll it. The head makes the base to sit on .