Ferry Point House Stuffed Orange Cups


6 large navel oranges
1/2 cup chopped dates
1/2 cup shredded coconut
1/2 cup chopped pecans or walnuts
Fresh mint leaves for garnish


Cut off the tops of the oranges. remove the segments with a paring knife and cut up into bite-sized pieces, discarding membranes. Catch any juice in a bowl. In the same bowl, toss the dates, orange pieces, coconut, and nuts. Spoon the mixture into the hollowed-out orange shells (you may need to cut a thin slice from the bottom of each orange to prevent it from tipping). Garnish with mint and serve immediately.


Serves 6

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