Orange Recipe

Prepare oranges

Rinse the oranges under cool running water and dry with a clean towel. This removes any surface residue and makes them easier to handle.

Segment or slice

There are two common ways to serve a fresh orange: as slices or as supremes (segments without membrane). For slices: place an orange on the cutting board, trim a thin slice off both ends so it sits flat, then cut crosswise into 1/4- to 1/2-inch thick rounds. For supremes: hold the orange upright, cut away the top and bottom, then run a sharp paring or citrus knife down the sides to remove the peel and pith following the curve. Working over a bowl to catch juice, cut between the membranes to release each segment (supreme).

Collect juice (if any)

If you used the supreme method, press the membranes in the bowl or squeeze the leftover peel halves to capture juice. Reserve this juice to spoon over the fruit for extra flavor.

Plate and season

Arrange the orange slices or segments on a small plate or in a shallow bowl. If you reserved any juice, drizzle up to 1 teaspoon over the fruit to add brightness. If you like extra sweetness or floral notes, lightly drizzle up to 1 teaspoon of honey or agave over the oranges.

Add garnish

Tuck 2 fresh mint leaves beside or over the orange pieces for aroma and contrast. If using, gently sprinkle a small pinch (about 1/8–1/4 teaspoon) of ground cinnamon over the fruit for warmth — use sparingly so the spice doesn't overpower the citrus.

Serve

Serve immediately at room temperature or chilled. Fresh oranges are best eaten shortly after slicing to preserve texture and flavor.

Use the knife and cutting board for all cutting steps; the small bowl collects juice and the spoon helps drizzle honey or juice. Clean tools after use.