Peeling an orange for a recipe is different from peeling one to eat. You generally don’t want any of the white part left, so it’s better to cut the orange out of the skin than to peel the skin off the orange. This works for all citrus.
You’re going to need this for the citrus-chocolate cake I mentioned yesterday.
Start by cutting the ends off. Make sure you get all the way through the peel, but not much farther.
Then cut it in half.
Make a V-shaped cut to remove the fibers down the center.
Cut the halves in half again, and in half one more time.
Starting at one corner, cut the peel away from the fruit.
Now your orange — or lemon, lime or grapefruit — is ready for your recipe.
