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Getting to the Meat of the Orange

Fine Cooking Issue 62
Photos: Scott Phillips
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Oranges are at their best in winter, and orange segments cut free of their tough dividing membranes make a bright addition to salads like Frisée Salad with Oranges & Pistachios. Some pros refer to these succulent little goodies as orange suprêmes. They’re simple to prepare with the following technique. This method works for other citrus fruits, too.

1. Slice off the blossom and stem ends of the orange with a small, sharp knife. Stand the orange on one of its cut ends and slice off the skin in strips. Try to get all the bitter white pith, but don’t sacrifice too much of the sweet flesh in order to do it.
2. Working over a bowl to catch the juices, cut the orange suprêmes free from the membranes, letting each one fall into the bowl as you go. Once all the suprêmes are free, squeeze the empty wheel of membranes to get the last of the juice.


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