Oranges with Cocoanut

Ingredients

• Halve the unpeeled fruit
• mix with fresh cocoanut
• and sugar
• with a dash of lemon juice

Method

1. 1

   Halve the unpeeled fruit, then with a small, sharp knife remove the pulp from the skins.

2. 2

   Place the pulp in a bowl and mix with fresh cocoanut if possible to secure it (though the desiccated form, soaked a few moments in milk may serve the purpose), and sugar, with a dash of lemon juice.

3. 3

   Replace in the shells and serve each half on a small fruit plate garnished with some form of dainty leaves.

As published

This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 90. The excerpt below is the record exactly as published.

ORANGES WITH COCOANUT Here is a pretty way to vary the usual serving of ‘'Am- brosia,”’ as the sliced, cocoanut-sprinkled orange is often termed: Halve the unpeeled fruit, then with a small, sharp knife remove the pulp from the skins. Place the pulp in a bowl and mix with fresh cocoanut if possible to secure it (though the desiccated form, soaked a few moments in milk may serve the purpose), and sugar, with a dash of lemon juice

Cook this with the app: pantry check, scaling, and the assistant.