Learn how to cut an orange to make beautiful wedges, segments, and wheels. Plus, I’ll also show you easy ways to peel the skin.
Rinse the orange under cool running water, scrubbing if needed to remove any dirt. Dry with a clean towel.
Method A) Remove the Peel
Option 1 - Hand Peeled (For Segments): Using a paring knife, cut a shallow circle about 2-inches in diameter around the top stem and bottom. Only cut through until you reach the white pith. Make shallow scores lengthwise down the side about 1-inch apart that connect the circle cuts. Use your fingers to pull off the peel and separate the orange in half, then pull it apart into individual segments.
Option 2 - Knife Peeled: Use a chef's knife to cut off the top and bottom portions, just until you can see the flesh, about ¼-inch. Place the orange on a cutting board, cut-side down.For Segments: Starting from the top, run the knife down lengthwise, following the natural curvature to remove the peel. Work all the way around, trimming any of the white portions off. Hold the orange with the segments running lengthwise. Use a paring knife to cut out the segments that are between the white membrane. Rotate until all the segments are removed.For Wheels: Place the peeled orange on its side. Cut into rounds, about ¼ to ½-inch thick.
Method B) Keep the Peel On
For Wedges: Place the orange on its side on a cutting board. Use a chef’s knife to cut the fruit in half crosswise. Cut each half into smaller wedges, about ½ to ¾-inch thick.
Serving Size: Based on about 1 medium orange (about 140g), about 1 cup slices per serving.
Storing: Oranges can be stored on the countertop for about 1 week, or in the refrigerator in the produce drawer for 2 to 3 weeks. Refrigerate cut pieces in an airtight container for 1 to 2 days.