Orange Recipe

Wash

Rinse the oranges under cool running water, scrubbing gently with your hands to remove any surface residue or wax. Pat dry with a clean towel.

Peel (two methods)

Method A - Segmenting (supremes): Using a sharp paring knife, slice off both the top and bottom of an orange to expose the flesh. Stand the orange on one cut end and, following the curve, cut away the peel and white pith in strips until bare. Holding the peeled orange over a bowl to catch juices, cut along each membrane to release individual segments (supremes). Method B - Easy peel for snacking: Starting at the top, make a shallow vertical cut through the peel about 1⁄2 inch deep (just into the pith). Work your thumb under the peel and pull sections away until the orange is fully peeled. Break or cut into rounds or bite-sized pieces as desired.

Remove seeds and tidy

Check segments or pieces for seeds and remove them with the tip of the knife. If you used the peel-and-slice method, trim any remaining white pith for a cleaner appearance and less bitterness.

Collect juice (optional)

If any juice collected in the bowl while segmenting, reserve it to drizzle over the plated oranges for extra flavor, or use in dressings or drinks.

Arrange

Place the orange segments or slices on a serving plate or in individual bowls in a single layer or slightly overlapping fan.

Dress and finish

If desired, lightly drizzle 1/2 to 2 tsp honey or agave over the oranges (adjust to taste). Sprinkle toasted sliced almonds for crunch and a light dusting of ground cinnamon for warmth. Garnish with 2 mint leaves per serving for color and aroma.

Serve

Serve immediately at room temperature or chilled. Leftover prepared segments can be stored in an airtight container in the refrigerator for up to 2 days; toss briefly before serving to refresh.