To fillet oranges, all you need is a sharp knife and a little finesse
Filleting oranges: Roughly cut off the peel
Before you start, you should wash the outside of the orange with hot water – this also applies to organic oranges. This prevents you from transferring possible germs and pollutants from the shell to the inside. Then you can fillet the orange. You don’t need a special filleting knife for this – a sharp kitchen knife will do.
1. Cut off the top and bottom of the orange, revealing the flesh.
2. Then remove the entire peel piece by piece by cutting slightly round downwards.
Tip: You don’t have to throw away orange peels. Instead, you can continue to use them in a variety of ways, for example as a rinse aid substitute, for skin impurities or as a tea.
Fillet oranges: remove the remains of the peel
3. Carefully remove the remaining pieces of white shell with the knife.
Tip: It’s best to hold the orange over a bowl while you’re doing this to catch any escaping juice. You can either drink it later or use it for desserts or sauces.
Filleting oranges: Scoop out the flesh
4. Carefully drive the knife into the flesh next to the fine dividing wall. Cut deep enough to be able to separate the piece in the next step. Be careful not to accidentally cut into other pieces, though.
5. Remove individual pieces of orange by cutting along the divider on the other side as well.
6. Repeat steps 4 and 5 for all other pieces.
You can use the tender orange fillets for delicious desserts, for example, or bake them in a fruit tart. You can also fillet other citrus fruits, such as lemons or grapefruits, in this way
