HEB logo
Capri-Style Orange Fruit Cups
Prep Time:
30 minutes
Cook Time:
8 servings

4 large navel oranges

1 quart fresh strawberries, sliced

1 tsp. H-E-B Baker’s Scoop Two Fold Pure Vanilla Extract

¼ c. H-E-B Sugar

½ c. Vinho Verde or Vin Blanc

1 lime, thin sliced

8 small sprigs of fresh mint leaves


Using a grapefruit knife, scoop out the fl esh and the pith from the o
Combine the orange sections, strawberries, vanilla, sugar, and wine in
a bowl and toss gently. Fill each orange half with the fruit mixture,
cover with plastic wrap, and refrigerate for 30 minutes or until read
y to serve. Garnish with a mint sprig and a lime slice.

Nutritional Information

No Nutritional Information Available


My H-E-B Texas Life Magazine