Blueberries with Oranges

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.

Yield:

Makes 8 servings

Recipe from

Nutritional 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

Ingredients

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

Preparation

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.

Note:

May 2001