Here is a recipe that is very satisfying and fun to serve to friends and family if you have an Asian market nearby that carries them. I got mine in Fresno. They are only available until the weather gets cold and they can't be stored in the refrigerator, so now is the time to buy and use them, before they're gone.
This little fruit cup is both easy to make and impressive, and I'm no whiz at cutting fancy shapes out of fruits and veggies! First of all I measured from the top of the orange down about 1 1/2". This left enough of the orange to make a nice sized cup. At that point the orange measured horizontally at 10" around. The scallops on my flower cookie cutter are 1 1/4" so this meant I could evenly draw 6 scallops.
Next I cut the top off the orange with a citrus knife taking as much of the ink off with it as I could. The rest of the ink I washed off carefully with water and a scrubbie thingy.
Then I cut and scooped out the fruit of the orange and put the pieces into a bowl for use in the fruit salad.
After getting the orange cut up I added a small banana, sliced, stirring it to coat the slices with orange juice preventing them from turning brown, and 4 cut up strawberries. The empty orange had about a 1/2 C. capacity and this little fruit salad fills 2 orange cups very nicely. I think I could have put more fruit in the cup than the picture shows. Of course you can fill this little cup with whatever combination of fruit is your favorite. I put a little coconut ribbon on top before placing the strawberry.
MMMMMMMMMMMMMMMMMMM!
This beautiful salad is nothing more than a thickly sliced tomato, not sliced all the way through, with salad greens like spinach and small bits of other colorful veggies: yellow bell pepper diced small, grated carrot, chopped black olives, and green onion. Some like to add feta cheese however I prefer to go dairy free. Serve on a lettuce bed and drizzle with Italian dressing made with olive oil and apple cider vinegar or serve a creamy dressing on the side.
