If your recipe calls for de-veined orange segments, or you'd simply prefer to enjoy an orange without the slightly bitter thin membrane that holds the orange flesh together, this is the easy way to do it!
You will need: Small sharp knife Chopping board Bowl Oranges
Step 1: Slice off the top and bottom of the orange - importantly, this is the bit where the orange would ordinarily be attached to a stalk, and the end opposite to the stalk. This ensures the segments are exposed in such a way that you can slice cleanly and maintain the shape of each segment.
Step 2. Carefully slice down the side of the orange removing the inner white pith and the outer peel.
Ensure your knife is sharp, and slice as close to white pith as possible cutting with the curve of the orange rather than vertically straight, not only with the minimum amount of orange flesh be wasted, but your segments will be nicely shaped with a rounded edge (if using as a decoration). Continue until all pith and peel has been sliced away.
Step 3. This is quite a messy job so work over a large bowl / dish to catch the juice (as there will be lots).
Hold the peeled orange in the palm of one hand, with the other hand holding a sharp knife at right angles to the orange, slowly cut into the orange, along the line of the membrane walls. Work on one segment at a time sliding the knife firstly along the right hand side membrane wall of the segment, and then the left hand side.
The segment should release easily, if not, slide the knife a little further along the membranes toward the core of the orange, and then turn the knife slightly, this will cause the segment to release and 'pop' out.
Continue cutting into the orange, in between each remaining membrane wall, until all segments are released.