Orange is a mild citrus fruit, so it cuts use a well-sharpened knife. In this case, the product will not lose its shape and juice.
Pre-wash fruit and dry with a clean shop towel, even if the table you will serve in a purified form.
Slice the orange into thin rings of equal thickness (approximately 0.5 mm), slicing it across. Do this gently from the stalk parallel to the edge. Optionally, each slice cut in half. Eat an orange while holding a semi-circle with your fingers, freeing the slices from the skin.
Cut the orange into slices, not cutting off the rind. To do this, first divide the fruit into two equal parts, then each piece still in half. Then put each quarter flat-side up, cut into equal slices.
Apply an orange peeled and divided into segments like a Mandarin. To do this, carefully remove the skin, taking care not to damage the flesh. Then, the fruit looked more aesthetically pleasing, then remove white film. With a knife divide the orange into segments, which are also clear from the film. Lay the slices on a dish.
Cut the orange into slices. To do this, first cut it to thin slices, remove peel and white on the planned lines with a sharp knife, pry off the small triangular slices. Place them on a flat plate, garnish with mint leaves, and in the center put a small amount of crushed ice.
From oranges make a beautiful sunshines. To do this, slice the fruit into thin rings of uniform thickness, without removing the peel. Make a vertical incision of the orange pulp and turn the ring inside out so that the bright peel was in the middle, and the pulp of citrus on the edges. Put the orange suns on a wide, flat dish.