Oranges, lemons, limes, grapefruit and kumquats, or any of the wide variety of sweet aromatic citrus fruit are the essence of many sweet dishes. Explaining a method of peeling citrus seems so fundamental as to be superfluous, but using the wrong technique results in unwanted pithy deposits that will ruin the flavour of the fruit.
Cut a slice off both ends of the fruit to remove the peel and pith at the top and bottom. Stand the fruit on a board and cut off the peel in wide strips, working from top to bottom. Remove all pith at the same time as the peel.
Turn the fruit sideways and cut it into slices of the required thickness. Remove and discard any pips that appear in the slices as you go.
If the fruit is intended for reassembly, stack the slices and secure them in place with a cocktail stick. Use a wooden cocktail stick, not plastic, if the fruit is to be coated in a hot caramel since plastic will melt.