- 2 large navel oranges
- 2 large blood oranges
- 2 tablespoons unsweetened flaked coconut
- Using a very sharp knife, peel the oranges over a medium bowl to catch any juice, remove all peel and white pith. Slice the knife down the sides of each segment, cutting the flesh away from the white membrane. Twist the blade under the segment to lift it out and place in the bowl with the juice. Continue until all oranges are sectioned.
- Squeeze any juice remaining in the membranes over the fruit. Arrange the sections in a decorative pattern on a large serving platter. Spoon any reserved juice over the oranges. Mound the coconut in the center of the platter and chill until ready to serve.
|Per serving:||86 calories (17% calories from fat), 2 g protein, 2 g total fat (1.4 g saturated fat), 18 g carbohydrate, 4 g dietary fiber, 0 cholesterol, 1 mg sodium|
|Diabetic exchange:||1 carbohydrate (fruit), 1/2 fat|