If you’re looking for unique ideas to add pizzazz to your holiday table, use the scooped out shells of Florida oranges and Florida grapefruit as serving containers. Florida orange shells are just the right size to hold individual servings. Use them to serve fruit salad at holiday brunches or turn mundane Jello or yogurt into a memorable treat for your kids. Filled with cranberry-orange relish, they add elegance to turkey and ham platters.
For a holiday dessert with panache, fill orange shells with fresh orange sherbet and serve with a slice of delicious Dockside Bundt Cake or tasty Tropical Breezer Cookies. Florida grapefruit shells are the perfect size for serving chicken salad at festive luncheons. Or fill them with dip to add pizzazz to fruit and veggie trays.
How to Make Florida Citrus Shells
- Cut Florida orange or grapefruit in half. Using a grapefruit knife or sharp paring knife, separate the fruit from the shell by cutting around outer edge of the fruit.
- Scoop fruit flesh from the shell with a spoon, using the spoon’s tip to scrape out as much flesh as possible.
- To keep the shells from rolling, cut a thin slice from the bottom of each shell so it will sit flat.
- To scallop the edges of each shell, use a paring knife or kitchen shears to cut notches around the shell edge.
- Seal in a plastic bag and store in the refrigerator or freezer until ready to use.