Not rocket science. Right. I know.

But, since many of us don’t spend much time in other kitchens, sometimes it’s fun and surprising to learn a new food prep technique to something you thought you knew everything about.

So here’s the story. I had a friend. She loved oranges. She hated *peeling* oranges. Therefore, she never ate oranges. Well, she never ate oranges unless they were already peeled. (No, I’m not trying to hide behind my friend.) I love oranges and am willing to peel them…when they’re good. Juicy and sweet.

When I lived in Suriname, not a person there picked away the peeling with their fingers. Not a one. This is partly because the oranges they had there had a very thin and tight skin that didn’t easily separate from the fruit. And partly because they saw the act of picking at it to be kind of germ-y. I have to say, I agree. (From an early age, I’ve never enjoyed digging my fingernail into the peel to get it started.) But, watching person after person in Suriname carefully carve the rind off, knife in hand, it made an impression on me. And so I’ll share with you the way I now peel an orange. Perhaps it’s old news for you.

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what you’ll need
a knife (dull or sharp)
an orange

directions
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1. Begin to score (cut through the orange peel only) one time around the
orange peel.

2. You’ll end up with an orange peel cut in two. The orange will still
be intact.

3. Now, score another time around, so you end up with four quarters. (If
you have a harder-to-peel orange, consider making additional score
marks.)

4. Dig in and start peeling each quarter off.

5. The peel comes off surprisingly easy. Just use your thumbs to pry and
pull.

6. Keep peeling.

7. Viola!

8. Ready to separate and eat. Enjoy!