Each time we travel to California for Christmas, I become mesmerized by the brightly colored globes of fruit dangling from my in-laws’ citrus trees. The navel oranges are filled with sweet juice, which drips down our chins and arms as we suck on wedges at breakfast time. Just before we leave for home, my father-in-law picks a generous selection of the orange fruit and Meyer lemons for us to take with us. We happily tuck our bounty into the car and begin dreaming of the desserts, salads, and drinks we can make with our stash.
When using oranges in recipes, it is preferable to extract the edible part of the fruit, leaving the membranes behind. Yes, the membranes are edible, but often get in the way when making salads and sauces. This method of remove the segments is easy, and allows the fruit to remain intact, which looks appealing in many dishes.
Be sure to check out the other how-to tutorials on Cookin’ Canuck.
How to do it:
Cut off both ends of the fruit and rest the fruit on one of the flat ends.
Starting at the top of the fruit and using the middle of the knife blade, cut away the skin and pith.
Slice each segment away from the connective membranes and use the knife to scoop the segments away from the fruit.
Now go enjoy the season’s sweetest fruit!