Fruit Salad in Orange Cups for Kids

Fresh fruit in hollowed oranges. A quick party snack that looks fun and is ready in 20 minutes.

Cook Time 10

Total Time 10

Course Appetizers and Snacks

Cuisine Other

Servings persons

Calories 41 kcal

Ingredients you need per step are listed below the step in Italic

Cut the oranges in half and hollow them out carefully. Keep the peels whole and save any good orange pieces for the filling.
6 oranges
Wash the currants, grapes, and raspberries. Pat them dry. Hull the strawberries and cut them in half if they are large.
2 oz white currants, 2 oz. grapes, 2 oz. Raspberries, 2 oz strawberries
Peel the melon and cut it into small cubes.
¼ small melon
Mix the melon, orange pieces, currants, grapes, raspberries, and strawberries in a bowl.
Spoon the fruit salad into the orange halves. Serve right away or chill until needed.

1. Can I prep the oranges in advance? Yes. Hollow them out a few hours ahead, cover them, and keep them chilled.

2. What if I want to use apples or pears? You can, but they brown quickly. Toss them with a little lemon juice first.

3. Why is my fruit salad watery? The fruit was likely washed but not dried well enough. Pat everything dry before mixing.

4. Can I use frozen fruit? Not for this recipe. Frozen fruit softens too much and releases extra liquid.

5. How small should I cut the melon? Keep the cubes bite-size so the cups are easy to eat with a spoon.

6. Storage

Fridge: Store the filled cups covered in the refrigerator for up to 8 hours for the best texture.
Make-ahead: Hollow the oranges and cut the firmer fruit a few hours ahead. Add delicate fruit, such as raspberries, closer to serving.
Leftovers: Leftover fruit salad keeps for up to 1 day in the refrigerator, but it tastes best the day it is made.

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