These orange cups have lots of eye appeal and are ideal for a warm summer morning. Prepare them right before serving and arrange on glass plates, each garnished with a fresh mint leaf. Ferry Point House Bed and Breakfast, Sanbornton, New Hampshire
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.