How to Cut An Orange into Segments
Some recipes like my Red Kale Salad recipe call for the use of orange segments. The use of segments in recipes is a creative way of incorporating an orange into your meal without the hassles of dealing with the peels, pith and seeds of the fruit. Cutting an orange into segments is actually very easy. All you need is a cutting board and a sharp knife and you are in business. This is how it is done:
TOOLS:
(1) Cutting Board
(2) A Sharp Knife
PROCEDURE:
(1) Rinse and dry orange
(2) Place orange on chopping board and cut off both ends. The top end is cut off so as to give a good reference point for you to peel the fruit. Cutting off the top end of the fruit exposes the depth of the white pith beneath the orange skin. The bottom end is cut off so the fruit can sit firmly on the chopping board.
(3) Begin peeling the orange on one side making sure you cut deep enough to get beneath the white pith. Peel back and forth all the way down. Rotate the orange as you peel.
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4) When you are done, Remove any leftover peel and pith from the top and base of the orange.
(5) Using the lines of the white membrane as your guide, cut along the membrane on the left side of the orange segments. Then cut along the right side to release individual segment. Continue till the whole orange has been segmented. Remove seeds if any.
You can now use your orange segments.
Try this technique in a Kale Salad
Terry Adido is passionate about showing people how easy it is to recreate restaurant quality meals in the comfort of their kitchens. With a style of cooking he refers to as Afro-European Fusion, his meals are influenced greatly by French and Italian Cuisine with a West African twist. If you love good food, you are in for the ride of your life.
Great guide on how to cut an orange into segments.
However, I regularly prepare segmented grapefruit, either still in its skin as a breakfast treat (try it with a slice of buttered brown toast and a good cup of coffee!) or as segments as part of (for example) a grapefruit, avocado and lobster/king prawn salad.
For this, I cut the grapefruit in half across the core and place the halves in a suitably-sized bowl to catch any juice that is produced in the next stage. Then, for each half, carefully cut each segment from the centre along the membranes on each side using a good serrated-bladed or very sharp straight-bladed small knife and then finish off by cutting around the outside of the fruit using a good grapefruit knife, which has a double-edged serrated and slightly curved blade – well worth the investment.
Each individual segment can then be lifted out with a teaspoon and, if making a salad, the fruit remaining in the skin can be squeezed out and added to any juice resting in the bowl to make a small but refreshing drink.
Thanks for your impute Neil.