First, wash the oranges and prepare a clean knife. Then cut off the head and tail of the orange. Then cut the middle part of the orange in half. Then take out the orange meat with a knife. Then divide the orange meat into four parts with a knife. Finally, put the oranges on the plate.
The head and tail of the orange are placed horizontally, and a knife is cut in the middle. Then cut it in half. (It is recommended to follow this method, half an orange, cut 4 petals, and an orange, cut 8 petals, which will be more convenient to eat. There is no white hard core in the middle of the orange cut like this. Gently open it by hand, and it can be naturally divided into several small petals. If you find it inconvenient to have such skin, try the following methods to push yourself to a higher level in an instant.
Peel the orange peel with a flat knife, roll it up with a knife, and cut the orange peel into a slightly pointed shape with scissors. Carve a pattern on the surface of orange peel with a flat knife tip. Separate the cut orange peel. Take an eighth orange and cut a small mouth at each end. Insert the cut orange peel into the small mouth.
Cut the orange into 8 pieces, and separate the orange peel from the meat with a knife, but don't cut it off. Cut a knife diagonally on the left and right sides of the orange batch with a knife. Fold the orange peel and stuff it under the pulp.
When making fruit platters, you can also eat some platter decorations, which will definitely add a lot of points to the whole fruit platter, and decorations can also be used in other dishes.