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Use sharp knife to cut off enough of the both ends of orange to reveal a clear circle of fruit on each end. Stand orange on one end, then start at top of orange to cut away a section of the peel and pith. Be sure to remove enough peel to reveal the fruit without the pith or membrane. Continue to cut off peel and pith around orange. (Note: You will sacrifice some fruit in order to remove the entire peel and pith.) Cut between one section of fruit and the membrane separating it from the next section into the center of the fruit. Cut between the other side of that same section and the membrane on the other side. By following the membrane on each side you will cut at angles towards the center of the fruit, releasing the section. Continue with remaining sections.
In addition to providing a burst of flavor to this great-tasting low-fat dish, the oranges are also a good source of vitamin C.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.