Oranges are citrus fruits with a skin, or peel, that is removed to expose juicy, segmented flesh ranging in color from orange to red. Navel oranges are seedless and easy to peel. Fresh oranges are available year-round.
To peel and section an orange:
Using a small knife, cut a thick slice of peel off the bottom and top. Cut off the remaining peel in strips along with the white pith. Cut the sections free, letting them drop into a bowl to catch the juices.
To make orange zest strips:
Using a paring knife held almost parallel to the skin, cut off thin strips, being careful not to remove any bitter white pith. Or, use a vegetable peeler.
To grate orange zest:
Draw the orange across the fine holes of a handheld grater, being careful not to remove any bitter white pith.
To shred orange zest:
Draw a zester across the skin to remove zest in thin shreds. Or, use a fine-holed shredder.
For other citrus varieties, see blood oranges, grapefruits, lemons, limes, and tangerines.