Tropical Sweet Orange Cups

Make this recipe using sweet, seedless navel oranges. Delicious and readily available (with a peak growing season of January through March), their thick, vibrant skins make a beautiful presentation and perfect single serving-sized bowl.

1 navel orange
3 tablespoons fresh pineapple*, chopped fine
2 tablespoons unsweetened shredded coconut
2 tablespoons non-fat vanilla yogurt
3 tablespoons granola
Fresh mint leaves, for garnish

Slice orange in half. Using a grapefruit knife, cut all the way around one orange half between the skin and fruit. Slice along fruit segments remaining in orange. Scoop out gently with a spoon. Chop orange pieces finely and place in medium bowl. Gently scrape any remaining white inner rind from orange peel and discard. Repeat with second orange half, and set scooped-out peels aside.
Add finely chopped pineapple, coconut and yogurt to the orange pieces and mix well. Choose one of the following two options:
Option 1 (if eating immediately): Stir granola into fruit mixture. Fill each orange peel half with fruit mixture. Garnish with fresh mint leaves and serve immediately.
Option 2 (if preparing in advance): Fill each orange peel half with fruit mixture. Cover and chill in refrigerator until ready to serve. Remove from refrigerator, and sprinkle tops with granola. Garnish with fresh mint leaves and serve immediately.
*        Many stores sell small portions of fresh fruit if you don’t want to purchase a whole pineapple. Canned pineapple will work in a pinch.
Makes 2 servings.

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