Print Options:

Blueberries with Oranges





Yields
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.

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

Step 2
2

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

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories69
% Daily Value *
Total Fat 0.4g1%

Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 2.2mg1%
Total Carbohydrate 17g7%

Dietary Fiber 3.3g12%
Protein 1g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.