Line a dozen 2 1/2-inch muffin pan cups with fluted paper baking cups.

Into a large bowl, grate the yellow portion of the peel from the lemon (the white part underneath the peel is bitter so try not to include that).

Add buttermilk, sugar and salt. Mix with a wire whisk until blended. Gently stir in 1-1/4 cups of fruit. Spoon mixture into paper baking cup liners. Top with remaining 3/4 cup fruit.

Cover and freeze until firm, about 3 hours. Peel off paper baking cups from dessert.

Garnish with lemon leaves or citrus flowers, pansies or other edible flowers, halved strawberries, blueberries, raspberries and nectarine wedges.

Makes 12.

Use a wide variety of fruits such as halved strawberries, chopped peaches, chopped nectarines, blueberries or raspberries.