Sectioning oranges

As the name suggests, the most suitable option for creating fine orange fillets is a filleting knife. Its flexible blade adapts to the curve of the orange and allows you to work precisely when filleting, so that you lose as little fruit flesh as possible.

We recommend:

perfection filleting knife

1. Peel

First cut off the top and the base of the orange so that you can see the flesh of the fruit. Then place the orange on one of these cut surfaces and peel the rest of the skin away in strips. It is important here to completely remove all of the white skin.

Peel the skin off the orange all round in strips

2. Detach the fillet.

Then carefully detach the individual fillets along the white ribs.

3. Collect the juice

Use a small bowl to collect the orange juice.

Collect the orange juice in a small bowl

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