. Set the fruit so it is standing on the work surface and use a paring knife to remove the skin and bitter white pith. Follow the natural round shape of the orange and take care not to cut off too much of the flesh of the fruit.
. Turn the citrus as you make each cut and trim any white areas that may remain.
. Hold the trimmed fruit over a bowl to catch all the juices and pieces. Use a paring knife and carefully cut along the membrane, on both sides of each segment.
. As you free the segments, let them fall into the bowl. Fold back the membrane like pages of a book, until all the segments are free.