clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon


  • Author: Patti Peterson
  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Yield: 4 servings 1x
  • Category: Salads and Sides



  • 6 oranges
  • 1 can Mandarin oranges
  • 2 tangerines
  • 2 tablespoons sugar
  • 1/2 cup coconut
  • 1/2 cup maraschino cherries; rinsed and dried, stems removed


  1. Using a sharp paring knife, remove the ends of the oranges. Set the oranges on one end and remove the peel by cutting between the peel and flesh, rotating the orange as the peel is removed.
  2. Then, working over a medium bowl, slice between the membranes to remove segments, allowing both the juice and the segments to fall into the bowl. Add the coconut and season with the sugar to taste. Stir to combine. Add cherries, toss to combine. Cover and refrigerate to marinate for 1 to 2 hours. Serve.


  • Serving Size: 1 cup
  • Calories: 213
  • Sugar: 38g
  • Sodium: 1748.1mg
  • Fat: 3.8g
  • Saturated Fat: 3g
  • Unsaturated Fat: .2g
  • Trans Fat: .1g
  • Carbohydrates: 46.1g
  • Fiber: 8.1g
  • Protein: 2.9g
  • Cholesterol: 0mg
%d bloggers like this: