- Slice off peel, including white pith.
- Use paring knife to slice between membranes
- Remove orange segments
- Save juice for a tasty marinade or dressing.
It looks complicated, and we’ve crushed our fair share of oranges trying to do this in the early stages of our cooking careers (AKA college), but you can do it. The key is to sharpen your knives before you try this. With a sharp knife, it won’t be difficult at all. Even with a dull knife, the worst thing that will happen is your orange segments are smooshed. They still taste good, so who cares. Just wait until you’ve mastered it (or sharpened your knives) to serve this dish to the guests you are trying to impress. Have a question? Post them in the comments and we’ll be happy to help!