Step by step – Sectioning an orange

Best for cutting out fine orange sections is the filleting knife (here from the passion line). Its flexible blade adapts to the round shape of the orange and makes it possible to work with great precision, so that very little of the flesh of the fruit is wasted.

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First, cut off so much of the top and bottom of the orange that the flesh of the orange can be seen. Now place the orange on one of the cut surfaces, and remove the rest of the peel around the orange in strips. The important thing is to make sure that the white skin is also removed completely.

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Next, carefully remove the individual sections by cutting along the white skin that separates them.

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Use a small bowl to collect the orange juice.


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