Orange Recipe

Select and wash

Choose 4 medium navel oranges that are firm, heavy for their size, and free of soft spots. Rinse each orange under cool running water and rub gently to remove any residue or wax. Pat dry with a clean towel.

Serve whole or peel

Option A — Serve whole: Place each orange on a plate for guests to peel themselves. Option B — Hand-peel: Using your thumbs, puncture the skin at the top and work around the fruit to remove the peel and white pith in sections. Rinse any remaining pith. Option C — Cut: If preferred, cut each orange crosswise into rounds or into halves/quarters for easier eating. Use a sharp knife to slice on a cutting board.

Prepare for supremes

If you want neat orange segments (supremes), place a peeled orange on its side on the cutting board. With a sharp paring or chef's knife, cut away the top and bottom ends so the orange sits flat.

Remove peel and pith

Stand the orange upright and slice downward following the curve of the fruit to remove the peel and white pith, rotating until all skin is removed.

Segment between membranes

Hold the now-bare orange over a bowl to catch juices. Carefully cut along each side of the membrane to free individual segments (supremes). Work around the fruit until all segments are removed. Squeeze any remaining membrane to extract juice into the bowl; reserve for drinking or use in dressings.

Plate and garnish

Arrange peeled oranges, rounds, halves, quarters, or supremes on a serving plate or individual bowls.

Add honey and mint

If using, drizzle 1/2 tsp of honey over each plated orange (total 2 tsp for four oranges). Scatter 2 mint leaves per orange as garnish.

Finish with spices and salt

Lightly dust the fruit with a very small pinch of ground cinnamon (about 1 tsp total divided) and a tiny pinch of sea salt distributed across the servings to deepen flavor. Adjust to taste.

After serving, wash knife, cutting board, and any utensils with warm soapy water. Rinse and dry equipment before storing.