One of my best friends, Mariette, brought oranges with her on a visit to our under construction Prescott cabin last week. On a side note, her hubby came up to help Gus with installing tile in the shower enclosures and was that ever an unexpected challenge. The tile kept slipping down and they had to use wedges to hold up the tile. Speaking of wedges, that was what helped in peeling the oranges. I imagine this would also work for lemons.
We live in Arizona and I have two orange trees and three lemon trees. There is always so much fruit that I can’t use it all before the next seasonal crop begins to bloom. Believe it or not we get two full crops each year; summer and winter.
Anyway, I digress. I’m here to talk about peeling an orange and not having all that nasty pulp still stuck to the orange. I personally don’t like the taste of pith and have in the past spent so long peeling an orange that by the time I’m done I really don’t have any desire to eat the “fruits” of my labor. So here’s the scoop on “How to Simply Peel an Orange.
Pick as many oranges from your tree as you have energy to peel or eat. I’m going to cut several into wedges and freeze for juice or cooking later. I filled one basket with as many oranges as I could comfortably carry into the house. I’m sure that’s more than enough and will probably wish the basket had been much lighter when done.
Wash the orange outside prior to prepping. Cut off each end of the rind from the orange with a paring knife so that the fruit shows through. Then slice from the orange rind through the pith just deep enough into the white pith to barely touch the actual fruit. I just learned that the pith section between the rind and the fruit is offically called pericarp or albedo. Didn’t know that until just today. Anyway, don’t cut too far into the fruit beyond the pith or the orange will section in your hand as you remove the peel and can become quite messy. Cut three wedges from top to bottom of the orange rind. This will create four sections; remember our math from 4th or 5th grade?…
It is then very simple to peel away each section of the orange rind and and discard it. Then cut each of the peeled orange in half and placed in a freezer safe quart size baggie. Date the bag, remove as much air from the bag as possible and freeze. I plan to use the frozen fruit one bag at a time to make some orange juice, make an orange relish for one of my favorite salmon dishes (will share this later) or for any idea that my pop into my mind. Feel free to share your ideas with me on what you might do with the frozen fruit, too.