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
More From Sunset
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
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.
Blueberries with Oranges Recipe at a Glance
- COURSE: Breakfast/Brunch
- CONVENIENCE: Entertaining, Kid-Friendly, Make-Ahead, No-Cook, Quick/Easy
- CUISINE: American
- MAIN INGREDIENT: Fruits
- OCCASION: Spring, Summer
- PUBLICATION: Sunset
More Recipes for Breakfast/Brunch
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Cranberry-Orange Scones
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Blueberry Muffins
Oxmoor House -
Blueberry Shortbread Bites
Sunset
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