Fresh Fruit Salad - Orange Cups
Men’s Details always wants to bring great ways for you to keep your eating in mind. Here is a Spring Brunch to help with your dietary habits.
3 large Navel oranges (1-3/4 pounds)
1 cup fresh raspberries
1 cup fresh blueberries
2 tablespoons honey
1-1/2 tablespoons chopped fresh mint
6 small mint sprigs
2 teaspoons powdered sugar (optional)
1. Cut oranges in half crosswise. Use small serrated knife or sharp paring knife to cut orange sections from membrane (as you would a grapefruit). Working over large bowl, use knife to pull out sections and drop into bowl. Drain any juice from oranges into bowl (do not squeeze orange cups). Use grapefruit spoon or fingers to pull out and discard membranes from cups. Arrange cups cut sides up on serving platter.
2. Add raspberries and blueberries to bowl with orange sections. Drizzle honey over fruit; add mint. Toss well. Mound mixture equally into orange cups; top with mint sprigs. (At this point, cups may be covered and chilled up to 2 hours before serving.) If desired, place powdered sugar in mesh strainer and sprinkle over fruit cups just before serving.
Makes 6 (1/2 cup) servings.
Dietary Exchanges: 1-1/2 fruit.
Calories: 80 (3% of calories from fat. Total Fat <1g. Saturated Fat: 0g. Protein: 1g. Carbohydrates: 21g. Cholesterol: 0g. Dietary Fiber: 4g. Sodium: 2 mg.
The treat is good and you’ll look good!