Filleting oranges
For creating fine orange segments, a filleting knife is best suited – as the name suggests. Its flexible blade adapts to the curve of the orange and allows for precise segmenting, ensuring that as little pulp as possible is wasted.
1. Peel
First, cut off the top and bottom of the orange so that the flesh is visible. Now, place the orange on one of the cut surfaces and peel off the remaining rind in strips all around. It's important to remove all the white pith as well.
2. Remove the fillet
Now carefully remove the individual fillets along the white membranes.
3. Collect the juice
A small bowl catches the orange juice.
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