Filleting Oranges
20 November 2007
When oranges appear in desserts I mostly prefer their slices filleted. Not only because you thereby avoid the sometimes unpleasant and chewy texture of the skin and the white bits remaining around the individual slices, but also because the skinned pieces absorb any seasoning much better. Admittedly filleting the juicy fruit can be a bit of a mess, but it can actually be done quite quickly.
How To Do It
Cut off the top and the bottom of the orange, as if you were to peel it normally. Then, instead of tearing off the peel with your fingers,
slice it off in strips from top to bottom, making sure to remove all the white bits (see large picture).
Lastly cut out the individual slices of the orange along their thin skin (see picture on the left).
