Grandpa showed me how to peel an orange.
Hold the fruit in one hand and the pocketknife in the other.
First, score a circle in the rind around the navel below and the stem on top.
Draw the blade down the sides in vertical strokes all around the whole, no deeper than the skin, an inch between each cut. Be careful. Go slow. Do not harm the flesh.
Pull each section of rind away from the fruit. It will come easily, and with it, the pith.
Wedge your thumb into the center and splay the fruit wide open.
There will be ten or so segments—enough to share.
Once you taste the living truth, you are never again fooled by the imitation flavored drink in a carton.