John Myers
To fillet oranges, you need a sharp knife and a suitable surface. We’ll show you how to cut the tropical fruit like a pro.
Filleting oranges – it’s that easy
Place the orange on the cutting board and use the palm of your hand to roll the fruit back and forth. This procedure separates the outer shell from the inside of the fruit.
- Now cut off both ends. Do not apply the knife too far. Stick to the outer caps of the orange.
- Cut the peel lengthwise down. Leave two inches of space between the cuts. Now peel off the peel from the fruit.
- The best way to remove the white fiber residue on the peeled orange is with your hands.
- To remove the skinless fillets, place the knife just below the thin separating membrane. Cut the orange down the middle of the fruit.
- Once you have cut the filets from the tropical fruit, you can cool and serve them.
- Incidentally, the rest of the orange is also good to use. Take the remaining fruit pulp and squeeze it out.
- You can use the resulting fruit juice for a sauce when cooking. For example, freeze it in portions in an ice cube tray.
- Tip: Protect yourself from injuries and sharpen the blades of the knife beforehand, otherwise you could easily slip off. You can find the best knife sharpeners here.
