Segmenting oranges removes the bitter pith and chewy membrane, leaving you with soft, sweet orange segments. Mastering this technique requires a bit of practice, but is a great way to up your game in terms of presentation.
1
Slice a little of the top and bottom of the orange to give two flat edges and give a stable cutting surface
2
Using the front of the knife, starting at the top slice downwards following the curve of the fruit
3
Cut away all the skin and pith, ensuring not to remove any flesh
4
Use the knife to gently slice between one of the segments and the connective membrane
5
Cut until you reach the middle of the fruit, ensuring you do not pierce the membrance
6
Repeat on the other side of the segment and lift out from the centre until completely released
7
Repeat to remove all the segments, squeezing the excess juice out
Uses
Have a go at Paul Heathcote’s Crepes Suzette, which uses this technique.
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