Vegan At Times cookbook cover shows Jessica Seinfeld holding a garden hose, surrounded by fruits and vegetables in a kitchen

Looking for new recipes?

Jessica's New York Times bestselling cookbook Vegan, At Times features 120+ easy and affordable recipes for every day or every so often.

Sliced Oranges with Honey, Pistachios and Coconut

Email Orange, Coconut, Pistachio

Your message has been sent!

Send it to a friend!

By clicking "submit", you agree to our terms of use and privacy and cookie policy.

Sliced Oranges with Honey, Pistachios and Coconut

Active Time: 5 minutes   |   Total Time: 5 minutes   |   Serves Serves 1  |  Vegan  |  Gluten Free

  • 1 navel orange
  • 12 pistachios
  • 1 tablespoon shredded coconut
  • 1 tablespoon honey

First, using a serrated knife, trim the ends off the orange.

Then lay it on its flat end. Trim the peel away from the flesh. Try not to leave any of the white part attached but also try your best not to cut off too much of the flesh.

Cut the orange into about 1/4-inch thick rounds and place on your plate. Scatter the coconut and pistachios (remove shells, if necessary) over the oranges then drizzle with the honey.

This recipe was printed from:

Do it Step-by-step

Orange-salad-with-honey-pistachios-and-coconut-01 Orange-salad-with-honey-pistachios-and-coconut-02 Orange-salad-with-honey-pistachios-and-coconut-03


This Goes Well With...

Want Something Else?