How to Cut an Orange

Learn how to cut an orange to make wedges, segments, and wheels. Plus, I’ll also show you easy ways to peel the skin. These simple cutting techniques will enhance the presentation of your next breakfast, salad, entree, or dessert!

Oranges are the perfect quick healthy snack as they provide antioxidants like beta carotene vitamin C and macronutrients like fiber. I learned a few interesting knife cutting techniques in culinary school that I want to share with you. The first step is to remove the peel with a knife, then cut the orange into segments or wheels. If you want a quick snack, I’ll show you ways to prepare that too.

Sweet oranges (Citrus sinensis) and sour oranges (Citrus aurantium) grow on trees of the Rutaceau family. And because of the various growing regions, you can typically find them year-round. However, the most popular varieties like Valencia, navel, or blood oranges are prominently available in the winter.

Wash thoroughly

The outer peel can contain dirt and bacteria during harvesting and transportation. Rinse with cool running water to remove debris and scrub as needed then dry with a paper towel. Washing also prevents any contamination from coming in contact with the flesh when cutting.

Now, there are two options moving forward:

1. Remove the peel – make segments or wheels
2. Keep the peel on – make wedges

Method A) Remove the Peel

There are two ways that I peel an orange, depending on whether it’s to separate the segments still inside the membrane or cut them into discs or segments, also called supreme.

Option 1 – Hand peeled segments

Grab a sharp paring knife and cut a shallow circle around the top and bottom. Then score the skin down the sides, about 1-inch apart. Be sure to only cut down into the white pith and not into the flesh. Once you remove the circled areas, it will be easy to see the separation between the pith and the segments. Just pull off the sides to reveal the whole orange inside.

From here, use your fingers to separate in half, then into pieces. I do this when grabbing a quick snack. I like how the parts keep the juice inside the membrane, so it’s less messy when eating with your hands. This is the easiest method to remove the peel quickly, and it works best for thick-skinned varieties like Navel.

Option 2 – Peel with a knife

Use a chef’s knife to cut off the top and bottom of the peel, then down the sides. The goal is to keep as much of the meat intact and in a round shape. It takes a little practice, but the process is fast once you get the hang of it!

This process removes the bitter white pith and the fibrous membranes that hold the segments together. This option gives a cleaner cut with just the sweet juicy flesh.

Cut into segments

Once peeled, hold the orange in your hand. Look for the white membrane separating each segment, then carefully use a paring knife to cut them out. This technique, to supreme an orange, is one of the first knife cuts I learned in culinary school to make fancy presentations for salads and desserts.

There will be a lot of pulp and juice leftover in the membrane. You can squeeze that out to drink or use in a dressing or sauce.

Cut into wheels

For larger disc-shaped pieces, cut the peeled orange into wheels. They make a beautiful layer on cakes, decorations on a fresh fruit tart, or in a fruit salad.

Method B) Keep the Peel On

The quickest cut of all, orange wedges are a popular treat, especially for half-time at kid’s sports events. Leave the peel on, and cut crosswise to make halves. From here, cut into smaller wedges or rounds to use as a garnish for cocktails and smoothies.

This technique is great for thinner-skinned varieties like Valencia, which may be harder to peel by hand. You can cut in between the skin and the flesh if you like, leaving a small area connected. This also makes it a bit easier to eat and doesn’t make a juicy mess.

Selecting

To select them, pick one up and check to see if it feels heavy for its size, signaling a juicy fruit. The peel should feel firm, with no soft spots or cuts. Oranges are available year-round due to the various growing regions.

They thrive in subtropical climates like Florida, California, and Texas. Locations where the optimal temperature is between 55 to 64ºF (13 to 18ºC) in the winter and up to 95ºF (35ºC) in the summer [source]. Starting in November, keep an eye out, extending until September, as different varieties mature at various times.

Like watermelons, oranges don’t rip after picking, so they are harvested when they mature. If transported far distances, they still may have some green patches and be treated with ethylene gas to deepen the orange color. Therefore, the best tasting ones are in season and local.

Storing

If eating within a week, store whole oranges on the counter at room temperature out of direct sunlight. The flesh is juicier when not chilled. If you’re like me and enjoy refreshing, cold pieces, store them in the produce drawer for about two to three weeks. A temperature range of 38 to 48ºF (3 to 9ºC) is optimal. 

I find that storing oranges too long in the refrigerator dries them out, and they lose some of their characteristic taste, as the flavor compounds in the skin and flesh are incredibly volatile. Make sure they have enough air circulation. Otherwise, they will mold easily, especially if left somewhere warm and humid for too long. Cut orange slices can be stored in an airtight container in the refrigerator for about 1 to 2 days for the best taste.

Ways to use oranges

• Add the leftover juice after cutting to use in fruit popsicles
• Cut segments to make a pretty fruit salad
• Add sliced rounds to a fennel salad or apple salad
• Add wedges to a broccoli salad

Frequently asked questions