Orange Garnish

“Orange Garnish”

Making an orange garnish is one of the easiest ways to spice up your presentation, as well as a great way to use up an orange peel (which is usually just discarded).  An orange garnish not only allows you to use up those orange peels but also impress your guests with your orange garnish skills!

The first steps in making an orange garnish is to begin peeling the orange (or lemon or lime or tomato-anything round with a skin will work).  You will want to peel it as pictured, in a fairly thin strip.

After the peel is removed, you can begin to make your masterpiece orange garnish.

Now that you have your peel, just wrap it around and around until you have a tightly wrapped orange peel that will quickly become your orange garnish.

Now that your orange peel is tightly wrapped, you are just seconds away from having a beautiful orange garnish.

Once your orange garnish is tightly wrapped, all you have to do is set it down so that it sits flat (if it dosen’t look right or sit right, try just flipping it over) and step back and enjoy your creation.  As I mentioned before, you can use this little trick with tomatoes, lemons, limes, grapefruits or even apples and turnips.  Anything that is round with a skin.  Once you learn how to do it with an orange garnish, you can try things more challenging . . . Like a turnip, a radish or even a grape (good luck with that). 

The biggest step to making an orange garnish is practice.  So now that you know how to make an orange garnish, go do it. . . Over and over until its orange garnish perfect!

Want to see more than just an orange garnish?  Check out The First Timer’s Cookbook Here!

Check out videos and more about everything from an orange garnish to pan frying fish here!


About the author, Shawn

Chef Shawn has worked in almost every segment of the foodservice industry. He holds business degrees and certificates in Culinary Arts, Hospitality & Tourism Management, Accounting and Professional Sales. He is Certified Executive Chef (CEC) and a Certified Culinary Educator (CCE) through The American Culinary Federation. A Certified Culinary Professional (CCP) through the International Association of Culinary Professionals. He is the author of The First Timer’s Cookbook and The First Timer’s Bakebook. His work has been recognized nationwide as well as being a regular contributor to numerous food service publications and outlets and is the recipient of numerous awards-most recently the 2015 Culinary Educator of the Year through the local American Culinary Federation’s chapter-Beehive State Chef’s Association.

He the owner of multiple food service businesses and currently the host of the Business Chef Podcast.

1 Comment

  1. Connie Baum on 04/10/2012 at 6:20 PM

    You show how EASY PEASY this is, Chef Shawn! No more excuses about “not having time to fuss over garnishes”…we do eat first with our eyes and this lovely garnish will make any plate look special in no time flat! THANK YOU!

    ~Mother Connie

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