I’ve started eating oranges, and have come to face the dilemma of how to best peel the damn things and get all the white rind off the orange slices as easily as possible. Poking around I found a comment that if you roll the orange against a hard surface for 30 seconds or so it will make it easier to peel. To my surprise, I’ve found that this actually works.
What other methods to the orange-munching masses employ that work well?
I use a knife.
I eat tangerines.
I score a circle around the middle of the peel with a knife (or my thumbnail), then separate the edges and run a fingertip under one to loosen the peel. Once I have about half an inch free, I roll the edge back, up the orange, until the half of the peel is inverted into a cup, attached only at the end of the fruit, and twist it off. Then I repeat the process with the other half. You can pop the peel-cup back to its original shape and use it to hold orange slices or seeds, if you manage to keep it intact.
This really only works on oranges with thick peels, unfortunately.
I don’t peel oranges. I slice them into quarters, then pull the fruit away from the peel as I eat it.
Yes. Here’s how to do it.
I’ve never been bothered by the white fibrous stuff sticking to the orange.
Some seedless navel oranges have 1) outer rind that peels away readily from the fruit, and 2) somewhat meatier and drier consistency instead of squirting all over the place, and those are my oranges of choice. Probably most are from California.
That looks both messy and wasteful.
I usually just do it by hand, but those classic plastic peelers do a great job of cutting the skin into easily-removed sections.
I’ve see it done by someone with better knife skills, that guy is rushing it. But it removes all the parts that you want to waste.
I use the tip of a paring knife to score all the way around through the stem to the navel, just to the depth of the thickness of the peel. Repeat at 90 degrees to the first score, dividing the peel into four quarters. Then slip your thumbnail under one of the quarters of the peel at the stem, and work it between the peel and the flesh, toward the navel . The quarter peel can then be removed in one piece. Repeat with the remaining quarters of the peel.
If you haven’t tried Cara-Cara oranges, look for them at your market. They are far superior to other navel oranges, consistently sweet and juicy. Worth the slightly higher price.
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This is better suited to Cafe Society, so let’s move it there (from MPSIMS).
This ^^^
I use a peeler ring. I have a good half dozen of them between the house and the classroom. They hand them out as swag at local citrus festivals.
Are you kidding me? What a pain! The thing about peeling an orange is that I don’t want to have the need for a knife and a bowl. If I do have a knife I’ll cut it into 8 wedges and eat them by making an orange peel smile ala the Godfather! 
https://www.google.com/search?q=orange+peel+smile
or if you want to get really creative (some people would say NSFW). I see your penis shaped orange peel and raise you my orange peel with a penis. - Imgur
Pretty cool. I’ve never used a peeler ring, but I have used a peeler tool; and it works just as awesome, I’d bet.
