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.
4 oranges (about 2 1/2 lb. total)
2 to 3 cups blueberries, rinsed and drained
How to Make It
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.
Arrange the orange slices and the blueberries in random layers in a wide, shallow bowl.