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Blueberries with Oranges

Yield Makes 8 servings
Notes: Young children need adult supervision to cut the oranges. You can also substitute purchased refrigerated orange segments or canned mandarin orange segments. If preparing the fruit up to 2 hours ahead, cover and chill.

Ingredients

  • 4 oranges (about 2 1/2 lb. total)
  • 2 to 3 cups blueberries, rinsed and drained

Nutrition Information

  • calories 69
  • caloriesfromfat 5.2 %
  • protein 1 g
  • fat 0.4 g
  • satfat 0.0 g
  • carbohydrate 17 g
  • fiber 3.3 g
  • sodium 2.2 mg
  • cholesterol 0.0 mg

How to Make It

  1. With a small, sharp knife, cut ends off oranges, down to flesh. Set each orange on 1 cut end on a board. Following contour of fruit, cut off wide strips of peel and white membrane from top to bottom, deep enough to reveal orange flesh. Cut oranges crosswise into 1/2-inch-thick slices.

  2. Arrange the orange slices and the blueberries in random layers in a wide, shallow bowl.