Cutting oranges à vif
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- Remove the top and bottom of the orange using a sharp chef’s knife.
- Place the orange on one of the flat sides.
- Cut the peel away from the flesh in one smooth movement from top to bottom.
- Take the fruit in your hand and cut the segment along the membrane.
- Tilt the knife a quarter turn when you get to the bottom to release the flesh from the other membrane. Now cut the segment to the top again.
- Repeat until you have cut out all the segments.
- Remove any pits from the segments. Squeeze the juice from the membranes that remain and use for another preparation.
- Use in salads, e.g. with components of lettuce, fennel, and tarragon.
- Use in starters, e.g. with components of shrimp and white cabbage.
- Use in desserts, e.g. with components of mango, coconut, and nuts.