Ingredients

1 orange

Equipment

Sharp paring knife or small chef’s knife

Cutting board

Bowl (to catch juice)

Instructions

Cut off the ends:

Place the orange on its side. Using a sharp knife, slice about ½ inch off the top and bottom to expose the flesh. This gives the fruit a flat base.

Remove peel and pith:

Stand the orange upright on the cutting board. Starting from the top, slice downward along the curve of the fruit, removing the peel and all the white pith. Rotate the orange and continue until the entire fruit is exposed.

Segment the orange:

Hold the peeled orange over a bowl to catch juice. Working between the thin membranes, carefully slide the knife along one side of a segment toward the center of the orange. Then cut along the other side of the segment to release it. Lift the segment out gently. Repeat until all segments are removed.

Collect the juice:

Squeeze the remaining orange core over the bowl to extract any juice. Reserve juice for dressings, cocktails, or drinking!

Yield

Citrus supremes from 1 orange

Notes

Use a sharp knife for clean cuts and minimal juice loss.

Orange supremes are perfect for salads, desserts, fruit platters, or cocktails.