Orange Recipe

Select and prepare

Choose 4 large, firm navel oranges with thin, bright skin and a fresh aroma. Rinse each orange under cold running water and scrub lightly to remove any residues. Pat dry with a clean towel.

Segment (supremé) method

On a cutting board, trim off both ends of an orange so it sits flat. Stand the orange on one cut end. Using a sharp paring or chef's knife, cut away the peel and pith in strips, following the curve of the fruit until the flesh is fully exposed. Hold the peeled orange in your hand over a bowl to catch juices. Working around the fruit, slide the knife between the membrane and the flesh at a slight angle and cut out each segment cleanly. Transfer segments to a serving plate and repeat with remaining oranges. Reserve any released juice in the bowl.

Alternative — wheels

If you prefer slices, simply trim ends, then slice each orange crosswise into 1/4-inch (6 mm) wheels. Remove any large seeds with the tip of the knife. Arrange wheels on plates.

Dress the segments

If you collected juice from segmenting, spoon 1 to 2 teaspoons of that fresh orange juice over each plated portion to add brightness. If you do not have juice, skip this step.

Honey and cinnamon

Warm the honey slightly (10–15 seconds in the microwave) until runny. Drizzle 1/2 tablespoon honey over the segments on each plate. Lightly dust with a pinch (about 1/4 teaspoon) ground cinnamon per plate and finish with a very small pinch of sea salt to enhance flavor.

Garnish

Tear 2 fresh mint leaves per plate and scatter over the orange segments for aroma and color. Serve immediately.

Use the small bowl used to catch juice to mix any reserved juice with honey if you want a thinner dressing before drizzling. Clean and store tools after plating.