A vanilla bean adds a sophisticated touch to winter fruit. Moro or blood oranges provide a stunning splash of colour.
- Portion size 8 servings
- Credits : Canadian Living Magazine: March 2003
Ingredients
Method
Cut orange peel into matchstick-size strips. Cut vanilla bean in half lengthwise to expose seeds. Scrape seeds into saucepan; add pod, orange peel, orange juice and sugar. Bring to boil; reduce heat and simmer until syrupy, about 10 minutes. Let cool.
Meanwhile, cut top and bottom off pineapple. Peel; with tip of paring knife, cut out eyes. Quarter lengthwise; cut out tough core. Cut pineapple into chunks. Place in bowl.
Peel oranges; cut off outer membranes. Holding oranges over pineapple to catch juices, cut between membranes and pulp to release segments into bowl. Add vanilla syrup. (Make-ahead: Cover and refrigerate for up to 24 hours.) Discard vanilla pod.
Nutritional facts <b>Per each of 8 servings:</b> about
- Sodium 1 mg
- Protein 1 g
- Calories 90.0
- Total fat trace
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 22 g
%RDI
- Iron 2.0
- Folate 13.0
- Calcium 2.0
- Vitamin A 1.0
- Vitamin C 70.0
