Orange Recipe

Wash and inspect

Rinse the oranges under cool running water, rubbing gently to remove any residue. Pat dry with a clean towel. Select the firmest, unbruised fruits for best flavor and texture.

Serve whole (simple snack)

To eat an orange whole as a snack, use your thumb to puncture the skin near the top and peel away the rind in sections. Alternatively, slice the orange in half crosswise and eat with a spoon or section by hand. Discard the peel and membrane as you go.

Trim top and bottom

Place one orange on the cutting board. Using the chef's knife, slice off about 1/4 inch from the top and bottom so the orange sits flat.

Remove peel and pith

Stand the orange on one flat end. Cut downward following the curve of the fruit, removing the peel and white pith in strips until bare flesh remains. Rotate as needed to expose all white pith and remove it completely.

Segment (supreme)

Hold the peeled orange over a small bowl to catch juice. Working with one segment at a time, slide the tip of the knife along one side of a membrane to free the segment, then along the other side to release the clean, membrane-free segment into the bowl. Repeat until all segments are removed. Use the collected juice in dressings or to macerate segments.

Make dressing

In a small bowl whisk together honey (or agave), lime juice, a pinch of sea salt, and freshly ground black pepper until smooth. Stir in half the torn mint leaves and the orange zest.

Toss and serve

Gently fold the orange segments into the dressing so they are lightly coated. Let sit 5–10 minutes to macerate if you used the sugar or honey. Sprinkle remaining mint over the top and transfer to a serving plate or bowl. Serve immediately.

If you prefer a sweeter snack, sprinkle the collected orange segments with 1 tablespoon granulated sugar (or honey) and let rest for 5–10 minutes. The sugar will draw out juices and create a syrup that can be spooned over the segments. Optionally finish with a little extra orange zest.

Store whole unpeeled oranges at room temperature for up to 1 week or in the refrigerator for 2–3 weeks. Peeled or segmented oranges kept in an airtight container will keep 2–3 days in the refrigerator; use the collected juice within 24–48 hours.