A supremed orange has had its peel, pith, and inner membranes removed, leaving just the juicy flesh behind—usually in bite-sized pieces. This elegant culinary technique is bitterness-free and perfect for salads or desserts. Supreming citrus is an easy way to elevate a recipe, and it’s worth the little bit of extra work!

Step 1: Slice off both ends of the orange so it stands flat.Start by cutting off both ends of the orange by about ¼ inch so it can stand up by itself.

Step 2: Following the curve of the fruit, slice away the peel in strips.Use the shape of the fruit as a guide to slice away the peel from top to bottom in small sections. Try to remove as much of the pith as possible without cutting into the flesh of the orange. You can always go back and trim the pith again if necessary.

Step 3: Release the fruit segments from the membrane.Do this step over a bowl to catch any juice that drips out! After your orange is peeled, make two angled cuts along the inside of each membrane to release each segment of fruit. There will still be some bits of orange stuck to the membrane when you’re done—I like to give it a good squeeze and get all the juice out. Then I freeze the juice in ice cube trays and use it in cocktails or spritzers later!