3 large navel oranges 1 c. fresh raspberries 1 c fresh blueberries 2 Tlb. honey 1 1/2 Tlb chopped fresh mint 6 small mint sprigs 2 tsp. powdered sugar (optional)

Cut oranges in half crosswise. Use small serrated knife or sharp paring knife to cut orange sections from membrane (as you would a grapefruit). Pull out orange sections and drop into bowl. Drain juice from the emptied orange skin cups. Clean out any remaining membranes from the orange cups. Add raspberries and blueberries to bowl with orange sections. Drizzle honey over fruit, add mint. Toss well. Mound mixture equally into orange cups, top with mint sprigs. Fruit cups may be covered and chilled up to 2 hours before serving. If desired may sprinkle with powdered sugar just before serving.

Recipe makes 6 servings.