The first orange of the season. And who invented supremes? Jeez, fruit torture.
I sat at the dining room table with a little knife and about a dozen membrane-covered segments of this stunning citrus.
No, I am not historically a huge fan of oranges. I am a huge fan of the oranges on the tree in my backyard. They taste so good. They're not at their peak of sweetness or juiciness yet. (I suspect it's a Summer Navel variety, because they mature rather late, and even hang on until July.) But in the context of a tangy salad, perfect.
It was the first time I've ever supremed oranges. I had the feeling I was going to be there a long time, getting sticky and frustrated. Imagine: You trim the membrane off both sides of the segment, and the spine too. I envisioned juice running off the table, and enormous sacrifice of edible portions.
It went surprisingly well, and nobody taught me how to do it. I just did it. I was a complete natural.
Nice salad, too.
You can call me Diana Ross; I won't mind.