How to Supreme an Orange

Those silly Frenchmen. They come up with the fanciest names for the some of the most pedestrian techniques. A “supreme” is nothing more than a section. Here’s how you do it.

Orange1

Cut off the top so that the orange flesh is visible. It might be 1/2 an inch, or slightly more if the pith is especially thick.

Orange2

Now cut off the same amount from the bottom so that the orange sits flat.

Orange3

Now cut from top to bottom curving the knife to the shape of the orange. Repeat all the way around until all you have left is a bright orange, fleshy ball.

Orange4

Next, cut in between the white sections, placing your knife as close to the white membrane as possible, and slicing to the core. If you follow the membrane, you’ll see that you’re cutting out wedges.

And there you have it: Orange Supremes.

Why would you want orange supremes? Because they’re purdy. Oh, I guess I should say joli.

13 replies
  1. Mary
    Mary says:

    This is so beautiful. I’ve always wondered how to do this, so when I came across your blog I was pleasantly surprised to say the least :). I actually work with Del Monte, so you would think I’d know how to do this with fruit lol. Since you were kind enough to share this with us, I wanted to share something as well. If you’re looking to expand your dessert options, look out for Fruit Chillers. They’re new frozen desserts made from real fruit, so it’s healthy too. If you want to check out our site, we have coupons and recipes for awesome desserts, like homemade frozen yogurt!
    http://bit.ly/13Hrmq

    Reply
    • chefgwen
      chefgwen says:

      Hi Mary…. why, yes, seeing that you work for Del Monte, I am surprised that you didn’t know how to section an orange. I take it you don’t work in the kitchen at Del Monte. I’m guessing you work in marketing.

      Reply

Trackbacks & Pingbacks

  1. […] citrus as described here and place in a blender.  Squeeze the juice from the fruit into the blender as well.  You need 2 […]

  2. […] bunch parsley, minced 6 oranges, supremed 1 shallot, minced 2 tablespoons olive oil 1/4 teaspoon sea salt fresh ground pepper to […]

  3. […] citrus as described here.  Make segments about the same size.  If using large fruit, such as grapefruit, you will want to […]

  4. […] the dressing Zest from 2 medium navel oranges Juice from those 2 oranges after the sections have been removed 1-1/2 tablespoons champagne vinegar 2 tablespoons chopped fresh mint 1 tablespoon […]

  5. […] one of the oranges and set aside (for the vinaigrette). Peel the oranges and cut into segments (supreme). Save the orange pulp. Cut each segment in half and set […]

  6. […] (For those who don’t speak ‘chef,’ orange supremes are separated orange sections that have had the pith – the white stuff – and membranes removed. Here’s a look at how to make them at home.) […]

  7. […] one of the oranges and set aside (for the vinaigrette). Peel the oranges and cut into segments (supreme). Save the orange pulp. Cut each segment in half and set […]

  8. […] from 2 medium navel oranges Juice from those 2 oranges after the sections have been removed 1-1/2 tablespoons champagne vinegar 2 tablespoons chopped fresh mint 1 tablespoon […]

  9. […] Cookbooks How to Supreme an Orange […]

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>