Comments on: How to Supreme an Orange https://theartoffoodandwine.com/how-to-supreme-an-orange/ Life is Short ~ Eat Well and Enjoy Good Wine Wed, 17 May 2023 21:53:24 +0000 hourly 1 https://wordpress.org/?v=6.8.2 By: Cyndy https://theartoffoodandwine.com/how-to-supreme-an-orange/#comment-2779 Tue, 21 Dec 2021 03:11:01 +0000 https://theartoffoodandwine.com/?p=5440#comment-2779 In reply to Debbie.

Fantastic idea! Thanks for sharing!

]]> By: Debbie https://theartoffoodandwine.com/how-to-supreme-an-orange/#comment-2778 Tue, 21 Dec 2021 01:29:16 +0000 https://theartoffoodandwine.com/?p=5440#comment-2778 5 stars
Perfect for old fashion ambrosia:
Supremed oranges, fresh grated coconut and good quality jar cherries with a little of the juice. Simple, easy and good. I make it every Christmas with good Louisiana grown naval oranges.

]]> By: Cyndy https://theartoffoodandwine.com/how-to-supreme-an-orange/#comment-2477 Wed, 10 Nov 2021 23:56:56 +0000 https://theartoffoodandwine.com/?p=5440#comment-2477 In reply to Therese.

Thanks for your feedback. I love the results with a serrated knife, but I’m sure your paring knife method works great, as well.

]]> By: Therese https://theartoffoodandwine.com/how-to-supreme-an-orange/#comment-2458 Sun, 07 Nov 2021 21:03:58 +0000 https://theartoffoodandwine.com/?p=5440#comment-2458 3 stars
I would not recommend a serrated knife. After cutting off the top and bottom and then the rest of the peel as you describe (but with a sharp, non- serrated knife). I use a small, thin, paring knife. Slip it in close to the center and pull up to the outside. After the first section is removed, the rest just need to be separated with the paring knife on one side and then I use the back of the knife to pull/roll the other side away from the white skin. That way, less cutting and losing that precious orange “meat”.

]]> By: Jayne https://theartoffoodandwine.com/how-to-supreme-an-orange/#comment-1338 Mon, 15 Feb 2021 00:14:31 +0000 https://theartoffoodandwine.com/?p=5440#comment-1338 In reply to EMW.

Sounds like a great method too – thanks for sharing!

]]> By: EMW https://theartoffoodandwine.com/how-to-supreme-an-orange/#comment-1337 Sun, 14 Feb 2021 07:50:05 +0000 https://theartoffoodandwine.com/?p=5440#comment-1337 Glad I’m not the only one that (until now I thought I was crazy) peels of the membrane. The only difference is the peeling of the rind. I also cut both ends, but then I score it with 2 vertical lines parallel to each about an inch apart. Then peel it normally. Oh, I also should admit something. It takes me upwards of 20 minutes before I even get to the part where I actually each the thing. I have this “OCD” of getting all of the white spongy stuff. Other than it being tasteless or bitter? I can’t, for the life of me, explain why I do it. It’s my “Catcher in the Rye” disorder I guess. Something in my brain makes me do it. Oh well. Thanks for sticking around to listen to my story. Bye

]]> By: Jayne https://theartoffoodandwine.com/how-to-supreme-an-orange/#comment-895 Thu, 03 Sep 2020 22:40:47 +0000 https://theartoffoodandwine.com/?p=5440#comment-895 In reply to Irina.

Thanks Irina!

]]> By: Jayne https://theartoffoodandwine.com/how-to-supreme-an-orange/#comment-894 Thu, 03 Sep 2020 22:40:22 +0000 https://theartoffoodandwine.com/?p=5440#comment-894 In reply to Chenée.

Great! And it’s so easy once you try it

]]> By: Jayne https://theartoffoodandwine.com/how-to-supreme-an-orange/#comment-893 Thu, 03 Sep 2020 22:39:59 +0000 https://theartoffoodandwine.com/?p=5440#comment-893 In reply to Anita.

Thanks Anita – I love the way the oranges look when supremed!

]]> By: Anita https://theartoffoodandwine.com/how-to-supreme-an-orange/#comment-890 Thu, 03 Sep 2020 04:27:33 +0000 https://theartoffoodandwine.com/?p=5440#comment-890 5 stars
A lovely guide for preparing citrus indeed. This is how I prepare my citrus for salad as well. 🙂

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