Orange Recipe

Select and wash

Choose 4 medium navel oranges that are firm, heavy for their size and with thin, smooth skin. Rinse each orange under cool running water while rubbing the skin with your hands to remove any residues. Pat dry with a clean towel.

Serve whole (simple)

If serving simply as whole fruit, present the cleaned oranges in a bowl. Provide small paring knives and a citrus peeler or carry-out fork so guests can peel and eat. No further preparation required. Estimated edible yield is one orange per person.

Prepare workspace

Place a cutting board and a sharp paring/chef's knife on your work surface. Have a bowl for juice and another for segments ready. Keep the cup of cold water and ice nearby to chill segments if desired.

Trim ends

Using the knife, slice off both the top and bottom ends (about 1/4 inch) of one orange so it sits flat. Repeat with the remaining oranges.

Peel and remove pith

Stand an orange on a trimmed end. Starting from the top, slice downward following the curve of the fruit to remove the peel and the white pith, cutting deep enough to remove the bitter pith but not so deep that you waste too much flesh. Continue around until the orange is fully peeled. Repeat for all oranges.

Segment (supreme) the orange

Hold a peeled orange over a bowl to catch juice. Working with one orange at a time, use the paring knife to cut along one side of a membrane from top to bottom to free one segment. Gently cut the other side of the membrane and lift out the intact segment. Place the segment in a serving bowl. Continue around the orange until all segments are removed. Repeat for remaining oranges. Press the remaining membrane/cores in the bowl to extract any leftover juice.

Chill segments (optional)

If you prefer cold segments, transfer the segments to the bowl with ice and cold water for 2–3 minutes, then drain thoroughly. This firms the texture and cools them quickly.

Collect juice

Strain the juice collected in the bowl through a fine sieve into a small container if you want a clear juice free of pulp and membrane. Reserve for drinking or for dressing.

Simple honey-cinnamon drizzle

Arrange the orange segments on a shallow plate. Drizzle 1/2 to 1 tablespoon of honey over each orange (adjust to taste). Sprinkle a light dusting of ground cinnamon (about 1/4 tsp per two oranges) and a very small pinch of sea salt to enhance sweetness. Garnish with torn mint leaves.

Serve suggestions

Serve segments chilled or at room temperature. Use reserved orange juice as a light dressing base (mix 1 tablespoon juice with 1 teaspoon honey and a pinch of salt to drizzle), or enjoy the juice on its own. Whole oranges can be eaten as a snack, added to salads, desserts, or used in recipes calling for fresh orange.