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Whether you’d like to cut an orange for a salad or for snacking, here’s how you can quickly and easily cut an orange into segments or slices. This method works for any citrus fruit and you’ll be slicing like a pro in no time!
Cutting an orange may seem straightforward but do you know how to cut pretty slices without the white membrane? This technique is called “supreming” and you may have seen them at restaurants where each piece of orange is presented with no pith and no membranes. We will be showing you a step-by-step process on how to easily cut an orange.
Types of Oranges
Oranges are so good for you as they are packed with nutrients such as Vitamin C. There are many types of oranges, here are some of the more common ones that you might see at your local grocery store.
Valencia Orange: A sweet and low acidity orange from Southern California, these oranges are harvested in the summer. They are in season from March to July. They are commonly used for juicing on top of eating.
Navel Orange: Getting its name from the base looking similar to a belly button, they are often seedless with thicker skin. They are also quite sweet and are in season from November to June.
Cara Cara Orange: This orange is a part of the navel orange family but is pink on the inside. They’re extremely sweet and have a hint of berry flavor to them. The Cara Cara oranges are in season from December to April.
Blood Orange: Blood oranges are sweet but not as sweet as Cara Cara Oranges. They have some tang to them. The inside of the blood orange is crimson in color. Blood oranges are in season from December to May.
Clementine: Clementines are very small, very sweet, seedless, and the perfect snack size. They are in season from October to January.
How to Cut Orange Slices
- Slice off the top and bottom of the orange.
- Stand the orange up on the flat, cut end and slice off the slice from the top to the bottom, making sure to slice off all of the white pith.
- Lay the orange on its side, and slice the orange as thick or thin as you’d like, from the top to bottom.
How to Cut Orange Segments
- Slice off the top and bottom of the orange.
- Stand the orange up on the flat, cut end and slice off the slice from the top to the bottom, making sure to slice off all of the white pith.
- Slice into the orange parallel to one of the white membranes in a V shape to cut out wedge-like segments.
How to Store Cut Oranges
Store any uneaten cut orange slices or segments in an airtight container. They can last for up to 3 days in the fridge. Due to their high water content, they are not freezer-friendly.
How to Use Cut Oranges
- Add them into smoothies
- Add them into salads
- Top cake or cheesecake with freshly segmented oranges
- Add them to a charcuterie board
- Add to my Easy Orange Chicken Stir Fry
- Use them on top of a fruit tart
Tips and Notes
- Use your knife to gently push the segment away from the membrane on the second side of the V cut to get as much of the orange cut out as possible.
- When picking an orange, look for oranges that feel dense and are heavy for their size.
- Avoid oranges that are bruised, too hard, or too soft.
- To cut the segments, you might want to swap your chef’s knife for a paring knife for ease.
More how-to Tutorial
- How to cut an Orange
- How to cut a cabbage
- Homemade Cashew Butter (How to)
- How to Poach Chicken Breast
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How to Cut an Orange
Equipment
Ingredients
- orange
Instructions
How to Cut Orange Slices
- Slice off the top and bottom of the orange.
- Stand the orange up on the flat, cut end and slice off the slice from the top to the bottom, making sure to slice off all of the white pith.
- Lay the orange on its side, and slice the orange as thick or thin as you’d like, from the top to bottom.
How to Cut Orange Segments
- Slice off the top and bottom of the orange.
- Stand the orange up on the flat, cut end and slice off the slice from the top to the bottom, making sure to slice off all of the white pith.
- Slice into the orange parallel to one of the white membranes in a V shape to cut out wedge-like segments.
Notes
- Use your knife to gently push the segment away from the membrane on the second side of the V cut to get as much of the orange cut out as possible.
- When picking an orange, look for oranges that feel dense and are heavy for their size.
- Avoid oranges that are bruised or too soft.
- To cut the segments, you might want to swap your chef’s knife for a paring knife for ease.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
