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!
Chef E says
I love citrus! Great tutorial…
Pegasuslegend says
Awesome instructions! This is perfect!
thenewlywedchefs.com says
Not only is this post super informative, but the picture is BEAUTIFUL!
Tricia @ Saving room for dessert says
Wow – I never knew you could do that! I feel funny saying that but thanks so much! I will give it a try and I can't stop thinking about that Focaccia bread. I think I have to make it tomorrow. Thanks again.
Elin says
Hey CC…thanks for sharing . Great tutorial 🙂 Thanks for sharing and now I know how to segment an orange neatly .
Have a great weekend 🙂
Elin
Kay Heritage says
Great looking knife! What is the brand, Dara? Love your tutorials!
Cookin' Canuck says
Thanks for all of your comments. I'm glad everyone finds this tutorial helpful.
Kay – The knife is a Shun and I absolutely adore it!
Ang says
Okay, love the knife! This makes me very parched. I need some fresh orange juice. 🙂
warmvanillasugar says
You have saved me. Let's face it, I'm weird. I will not under any circumstances peel my own orange. I don't like the rind getting under my nails. This is the solution I've been looking for since I left home!! THANK YOU!
Anonymous says
This is beautifully done but I have to comment, some of us are just segmenting challenged! I grew up watching my mom do this with ease… she tried to teach my sister and I… neither of us can do it well after forty years of trying. So don't be discouraged if this still doesn't 'cut' it for you.
Eliana says
This is an awesome tutorial. Segmenting oranges can get a little tricky but you broke it down really well here. And with so much great citrus out right now, I just wanna get out and grab myself a few oranges now.
LetMeEatCake Eat With Me! says
such a great tutotrial. segmented citrus is so much more beautiful that wedges and so much easier than i thought!
LetMeEatCake Eat With Me! says
such a great tutotrial. segmented citrus is so much more beautiful that wedges and so much easier than i thought!
Alison @ Ingredients, Inc. says
Love your tutorials!!
Katrina says
Great tutorial! I love your photos too! 🙂
Rosemary says
I love this series . . . so often I *wing* things without really knowing how to do stuff. Segmenting citrus does look easier than I thought.
Belinda @zomppa says
I am so impatient to do this. =) I'm so excited b/c I'm getting a Shun too! Beautiful photos.
Drick says
tedious work, sectioning fruit but ain't nothing better than a big ol' bowl of fresh ambrosia … makes me want some right now
marla says
I now crave those oranges & your Santoku knife 😉 Too bad we are not here when you are otherwise I would insist on a meet up. With the oranges. xo
Thanks for the lesson too – well needed.
miss says
Another awesome tutorial! You make it look so easy!
A SPICY PERSPECTIVE says
Great photos, Dara! I segment oranges and grapefruits for salad a lot–they just look so much prettier that way!
Mary at n00bcakes says
How interesting; I'd never thought of segmenting citrus in order to get rid of the membranes (usually I just ignore them). Great how-to, thanks for sharing!
sanjeeta kk says
Quite interesting, just need a sharp knife to do the job.
Maria says
Another great tip! Thanks for sharing!
Jenny says
Love the how to posts Dara, great photos too 🙂
doughmesstic says
Really enjoying your tutorials – keep it up! And to think all this time I've just been peeling the orange. Ugh.
Michelle @ Brown Eyed Baker says
I am absolutely loving your tutorials, so very helpful! And this one is especially great – a perfectly segmented orange is so pretty!
RecipeGirl says
You sure have some neat, worthwhile tips here on this blog of yours. Love this one!
Tracy says
Great tutorial; I am loving these! 🙂
Sonia says
Wow! Great tutorial. I can’t wait to try this. Looks so good, I am craving an Orange now.
dimitria says
i would love to pin “how to segment an orange” but it is not available?
Dara (Cookin' Canuck) says
Sorry about that, Dimitria. The problem should be fixed now. Pin away!
Bobs says
I’m from Orange country in California. Put them in the frig over night. Then cut them in quarters and suck em up. There is no other way. Yum. Love me some Orange.