Well, specifically – This will be important tomorrow! You’ll need segmented oranges for tomorrow’s recipe. Or, you could take the easy way out and buy orange segments, but who wants to do that? Besides, segmenting an orange is easy! You just need a nice, sharp knife.
Make a thin slice across the bottom or your orange. Try to get all of the white without cutting away too much of the fruit. This gives you a nice, flat edge and lets you sit your orange on the cutting board to work with it. This is especially important if you’re uncomfortable holding the orange while you cut it. Repeat it for the top as well.
Now, you can hold the orange or you can work with it on a cutting board. The choice is really yours. Either way, starting at the top of the orange and working down, carefully slice of the peel. Again, try to remove all of the white without removing too much of the flesh. If you’re working on a cutting board, you’ll want to flip your orange to trim off the white you miss at the bottom. You can see in the picture above, I had a little left at the bottom.
This is the carnage. You can see where I cut off a little of the flesh, but it was minimal. You can run the peel through your garbage disposal with some ice to freshen it up, or you can use the zest for another recipe.
You have to hold the orange for this part. Using your sharp knife, cut into the orange as close as possible to the membranes. You’re going to cut on both side of each membrane.
You’re left with pretty little sweet wedges of orange and a ball of tough membrane.
Segmented oranges add a sweet burst of flavor to nearly anything! Try some on a salad or in a salsa. Yum!