Fresh Orange Recipe
Make Fresh Orange Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Whole fruit
Optional accompaniments
Tools (listed as ingredients for sectioning)
Method
Prepare and segment
- 1
Wash and inspect
Rinse the oranges under cool running water and gently rub to remove any residue. Pat dry with a clean towel. Choose firm, heavy oranges with bright skin for best flavor.
- 2
Cutting
Place an orange on the cutting board. Use the paring knife to slice off both ends (about 1/4 inch) so the flesh is exposed. Stand the orange on one cut end and slice downward following the curve of the fruit to remove the peel and pith in strips until the flesh is fully exposed.
- 3
Segment (supremé) or slice
To make segments: Hold the peeled orange over a bowl to catch juices. Carefully slide the knife between the membrane and the flesh on one side and cut out the segment; repeat around the fruit until all segments are free. To slice instead: lay the peeled orange on its side and cut into 1/4- to 1/2-inch rounds.
Serve and finish
- 4
Arrange
Place the orange segments or slices on a small plate or in a bowl. If you caught juice while segmenting, drizzle a little over the fruit for added moisture and flavor.
- 5
Optional flavorings
If desired, lightly drizzle up to 1 tsp honey over the orange pieces, sprinkle a pinch of ground cinnamon, or add a small pinch of sea salt to enhance sweetness. Garnish with torn mint leaves for brightness. Taste and adjust — add more honey or a second pinch of salt only if needed.
- 6
Serve
Serve immediately at room temperature or slightly chilled. Leftovers keep in an airtight container in the refrigerator for up to 24 hours, but are best consumed the same day for texture and flavor.
