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4 servings, 1/2 cup each
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Navel oranges are large and seedless, with bright orange skin. Juicy and easy to peel, navel oranges are in peak season from December through March. Choose navel oranges for either snacking or juicing. The colored portion of the rind, called the zest or peel, contains aromatic oils that give intense flavor - perfect for sauces and baked goods.
Oranges are sold ripe and ready to eat. Store them at room temperature for up to 1 day or in the refrigerator for up to 2 weeks.
Cut each mango in half, just clearing the long flat seed. Score the flesh into squares of desired size, being careful to cut up to, but not through, the skin. Press the skin so the cut fruit pops outward, then cut the cubes from the skin to remove.
In addition to this tangy low-fat side dish being rich in vitamin C, it also contains vitamin A, thanks to the coleslaw.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.