As my blog grows, I find myself writing more and more recipes based on orange fillets. So, I thought it is best to write a post on ‘how to properly fillet an orange’. It is a useful skill to have in the kitchen.
Filleting an orange is a weird thing. It’s one of those kitchen skills that some see as a task preserved for chefs, and some see as redundant. But wherever you stand, I’m here to tell you – it is simple and utterly worth your time!
Having a skin-free segment of orange can completely transform your dish. Elevating it from ordinary to exceptional.
Or as Charles Boyle (Brooklyn 99) would have told you – “It’s all about the mouthfeel.”
So, whichever way you look at it, I hope you will find this step-by-step guide useful.
This ‘how to fillet an orange’ will guide you on filleting any citrus like a pro. Quickly and easily – like peeling an orange.
Using a sharp small knife, start by slicing off the orange top and bottom, removing the external peel and the pith (under peel white) to reveal the orange flesh.
This will allow the orange to stand firmly and make the peeling easier.
Stand the orange on your cutting board and run your knife, close as you can to the orange flesh, from top to bottom, removing the peel and pith in one cut.
One long cut will make it easier to remove all the peel and pith.
Note: I highly recommend you set a large bowl under your hands whilst cutting the segments as the orange extracts a lot of juice in the process.
Align your knife at the edge of the segments wall (membrane) and cut downwards towards the orange core.
Be gentle and avoid any pips in your way.
Repeat the same action on the other side of the segment extracting the segment from the membranes.
Gently clear away the pips.
you now have yourself some great curved orange fillets. Enjoy.