never fails to please, year in year
out whatever the season, by an
easier method.
Using a very sharp knife,
preferably saw-edged:
(1) Halve the orange
horizontally, then divide each half
into 4 sections.
(2) Flick out pips, slice off any
pith on the outer edge of the
section.
(3) Slice the pulp cleanly from
the skin straight into a bowl,
leaving behind every trace of pith
(you have to be a bit wasteful to
make these sliced oranges