Step 1

Slice the very top and bottom off the orange. You’ll be removing more skin than flesh.

Step 2

Stand orange upright on one of the cut ends.

Step 3

Place your chef’s knife at the top of the orange, between the flesh and the skin.

Step 4

Work the knife down to the base, curving around the flesh. The goal is to remove the white pith and outer skin without shaving off any of the orange flesh.

Step 5

Use a paring knife (or another smooth, small knife) to slice along the inner membranes of the orange and cut out the segments.