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 Sunset

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Nutritional Information

Amount per serving
  • Calories: 69
  • Calories from fat: 5.2%
  • Protein: 1g
  • Fat: 0.4g
  • Saturated fat: 0.0g
  • Carbohydrate: 17g
  • Fiber: 3.3g
  • Sodium: 2.2mg
  • Cholesterol: 0.0mg


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


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