Orange Suprêmes / by Anne


This wonderful name refers to the juiciest, sweetest part of the orange—the actual orange pulp.  When you remove the skin, membrane, and pith from the orange segments, you have beautiful , sweet , pretty segments that lack the bitterness that comes from the pith.  Orange suprêmes make lovely additions to fruit salads, drinks, dessert decorations, and my next recipe on this blog—Salmon en Papillote with Oranges and Mangos.  You can make suprêmes with any other segmented fruit, such as grapefruit or lemon.

To Make Orange Suprêmes:


  1. Cut the top and bottom ends off of the orange, deep enough to reveal the juicy orange pulp. 
  2. Using the orange’s flat bottom to steady it on the cutting board, cut away a strip of the orange’s skin along the curve of the fruit, deep enough so that the orange shows clearly underneath.  You want to save as much of the orange as possible while also cutting deep enough to remove the white pith from the sides.  Repeat this in strips until your fruit is free of all outside white pith.
  3. Hold the orange gently in your palm.  Find the edge of a segment, where the pulp meets the membrane, and slice along this so that the pulp is separated from the membrane. Do this on both sides of the segment so you are cutting a long v-shape to completely free the segment from its membrane sheath.  Do this carefully to avoid cutting yourself.  Continue this process until all you have left is a “skeleton” of the membranes and a bowl full of small, juicy orange crescents.  There should be no white parts or membrane on these crescents.
  4.  If your recipe also calls for orange juice, squeeze the skeleton to remove the remaining juice from the fruit.

P.S. I did not know that this method had a name (and a French one, at that!) for years.  The lovely and gracious Melissa told me the other day at Foodista's International Food Bloggers Conference. 

Supreming on Foodista