Filleting oranges

For creating fine orange segments, a filleting knife is best suited – as the name suggests. Its flexible blade adapts to the curve of the orange and allows for precise segmenting, ensuring that as little pulp as possible is wasted.

A person peels an orange with a Fissler kitchen knife on a wooden cutting board, with the peeled orange and peels lying next to it.

1. Peel

First, cut off the Lid and the bottom of the orange just enough so that the flesh is visible. Then stand the orange on one of the cut sides and peel off the remaining skin all around in strips. It is important to remove all of the white pith as well.

A person precisely cuts a peeled orange with a high-quality Fissler knife over a glass bowl, with another orange next to it.

2. Remove the fillet

Now carefully remove the individual fillets along the white membranes.

A hand precisely cuts a peeled orange over a glass Fissler bowl; orange peels lie on a wooden surface in the background.

3. Collect the juice

A small bowl catches the orange juice.

Filleting oranges

Discover more cooking tips