orange studded breakfast fruit

Amys Gluten Free Pantry

I love the look of orange sections sliced into a fruit salad – all succulent orange and none of the pith. It’s easier than it looks so long as you have a really sharp, fairly large knife. Make sure you segment the orange over the bowl in which you wish to serve the fruit, especially if you are adding bananas. The acid in the orange is a great catalyst for keeping banana from browning. And of course, it tastes amazing.

Bananas, blueberries and oranges is one my favorite combinations, but pair orange with raspberries and you’ll fall in love with another classic combination. I also like to throw whole cherries in, or halved strawberries, stem and all, for a beautiful presentation. This is perfect for a brunch first course. And yes, that is my dog Bailey trolling beneath my kitchen table, waiting for a juicy morsel  to fall. I call him my hoover, cuz he sucks food up like a roving vacuum cleaner.

Prep time: 5 minutes
Total time: 5 minutes
Yield: Serves 4
Special equipment: 10″ chef’s knife or similar

1 navel orange (no seeds)
1 c. blueberries
1 bananas, sliced
any additional fruit you like

  1. Place blueberries and bananas in serving dish.
  2. To section an orange, make sure you have a really sharp, large knife. (Mine is a 10″ chef’s knife). Slice across the top of the orange, keeping the peel in one piece. Angle the knife around the orange, slicing between the pith and the meat of the orange, using your knife as a saw, using up and down motions as you move the orange toward the knife in a circular fashion with your other hand.
  3. Once the orange is separated from the skin, hold the orange in one hand and with your knife, cut in between the membranes to free to section (I like to use a small paring knife to do this). Do this over the bowl containing your other fruit. The acid from the orange will keep the banana from discoloring. Section the entire orange, squeezing the carcass to release the juices.

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