Instructions

1. Microwave the orange for about 30 seconds to warm the juices inside, making it easier to juice the orange. This step is optional, but is particularly effective for refrigerated oranges. Allow the orange to cool for 1 minute before proceeding.

2. Set the orange flat on the work surface and place your hand flat over the orange. Roll the orange around the work surface while applying light pressure to break the juices free from the pulp.

3. Turn the orange so the stem end faces the side. Cut the orange in half across its equator.

4. Insert the cone-shaped reamer tool in the center of one of the orange halves. Hold the orange over a bowl to collect the juice. For citrus squeezers, line up the center of the orange with the reamer part of the tool, if applicable. If you use a countertop juicer, fit the orange half over the reamer at the center. These types usually come with a built-in collection bowl.

5. Twist a handheld citrus reamer around the inside of the orange to break the juice free from the pulp, allowing the juice to fall into the bowl. Press firmly against the inside of the orange peel to remove as much juice as possible. Countertop juicers work much the same, but you twist the orange half on the reamer rather than twisting the reamer itself. Squeeze the handles of a squeeze-type juicer closed. Repeat with the second half of the orange.

6. Squeeze the orange juice halves in the palm of your hand over the collection bowl to remove any remaining juice. This isn't necessary for a squeeze-style citrus juicer.

7. Pour the juice through a wire mesh sieve held over a second collection bowl to remove seeds and pulp.