Orange cup and ribbon plating.

Remove the orange's label and gently rub it against the floor to loosen the flesh.

Cut off the ends of the orange slightly, then cut the body in half horizontally.

Insert the fork and spoon between the skin and the flesh of the fruit, rotating them in a circular motion to carefully extract only the flesh.

Place the reserved pieces of the fruit's flesh at the bottom of the fruit cup, and then arrange the quartered fruit pulp on top of them.

Cut the other pieces in half, remove the core, and carefully slice along the line between the skin and the flesh with a knife, leaving the ends intact.

Cut cherry tomatoes in half and place them under slices of orange, arranging them so that the tomato flesh protrudes upwards.