Everyone should learn how to supreme an orange (which, by the way, is pronounced soo-premm). It’s easy once you get the hang of it, and the finished product is a handful of perfectly luscious orange slices, without even a hint of bitter pith. Supremed orange slices make the perfect topper for desserts or salads, and they add a professional touch to pretty much anything you’re plating.
You only need three things to make perfect orange slices: a sharp paring knife, a cutting board, and, of course, an orange. Look for oranges that don’t have an additional “baby orange” growing inside of them, which you can tell by looking at the base. Good supreming oranges should have a smooth backside with just a small hole, not a larger opening with what looks like another tiny orange rind hiding inside.
How to Supreme an Orange
- Using a sharp knife, completely remove the peel of the orange.
- One at a time, remove each slice of orange, using the knife to cut between the orange flesh and the white pithy membrane that separates each slice.
- When you’re done, you should have perfectly formed orange slices without any seeds or membranes. If any seeds remain, remove them.
I don’t have any photos of the process, but there are several lovely bloggers who have created photo tutorials:
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Oh man, this reminds me of my son’s early eating days. I can’t even begin to count the oranges I supremed so junior wouldn’t have to chew any tough membranes! Thank god that’s over.
Aw, you don’t like supreming oranges?
Thanks for the tips. It sounds kind of like cutting up a grapefruit still in the skin.
You know, I hadn’t thought to cut up a grapefruit using this method. Thanks!
Oh I love this post about sooo-premming an orange. I am obsessed with everything “orange” and can’t believe I didn’t know about “supreming an orange” until now.
Going to go try this in about 2 minutes!
Thanks for enlightening me
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