I've made this twice, and I finally figured out the secret to making it quick. I peeled the oranges and "removed the membrane" semi-successfully, but it took 25 minutes per orange. I finally decided I couldn't take it any more, and took out my juicer. WAY faster, but you get the membrane in, so maybe not a good idea. Then, I thought of a grapefruit - why is it we get "membrane-less" sections every time we eat one of those? So I tried, with a "sharp knife", the same way I would do a grapefruit- i.e, in sliced halves, peel on. Perfect - 2 minutes, maybe 4. Since it's such a hit at my house (and I love the salsa for other things), I'm really glad I figured this out! Definitely recommend this to any one - spiciness and chunkyness of the salsa is totally up to the cook, and it's fantastic with the salmon (as well as on wheat toast with cream cheese)!