Learn how to cut an orange like pro. Whether navel, Valencia, or beautiful blood oranges. Slice them so they're all orange and with no waste.
How do you cut an orange? It seems simple, right? But you want to get all the juicy flesh without leaving good parts on the cutting board. Follow along to get the most out of this portable sunshine and learn how to properly cut an orange.
Everyone knows about the vitamin C – the average orange has about 140 percent of your daily dose . But an orange will also give you about five percent of your needed calcium, along with vitamin A and 12 percent of your day’s fiber.
Tips for buying the best oranges
- Don’t use color is as an indicator of a good orange. That’s because some oranges are dyed, and perfectly nice ones – especially Valencias – can be greenish.
- Look for finely textured, healthy skin texture.
- Choose oranges that seem heavy for their size. If you can handle the fruit, pick it up and give it a test.
- Pass up oranges with obvious bruises or soft spots.
How to cut an orange tutorial
This method, called supreme cuts, can be used on other types of citrus as well.applies to all citrus; grapefruits, lemons, limes, pomelo, etc.
Place the orange on a cutting board. Using a sharp knife, slice about a half an inch off the top and bottom of the orange.
Then, stand the orange up so the flesh is exposed and begin to cut the skin off following the contour of the orange and the white pith.
Repeat this slicing all around the orange, using the exposed contour of the white pith as your guide.
Take note of the membrane that separates each segment.
Using a sharp paring knife, carefully hold the orange in your hand cut downward between the membrane and the segment.
Once the knife is almost to the center, you can either turn your knife upward to cut the other side of the orange, or you can stop and make another angled cut and the orange segment should pop right out.
Repeat, working your way around the orange, until you’ve cut out all the orange segments. Then you can use them in recipes, store for salads or just snack on them.
Recipes with oranges
- Beet Orange Salad
- Cranberry Orange Bread
- Cranberry Orange Sauce
- Fruit Pizza
- Fruit Ice Cubes
- Apple and Orange Salad
- Whole Orange Bundt Cake
- Orange Tart
- Chocolate Orange Pie
- Blood Orange & Avocado Salad
Frequently asked questions
They are best used within two or three days.
Due to their high water content, oranges, even in segments, are one of those fruits that do not particularly freeze well. The result with be only so-so.
Mais, oui,
There will be nothing basic about your fruit bowls when they contain gorgeously sectioned oranges. So good and so good for you. If possible, try to capture some of the delicious juice to pour over the cut fruit!
For more resources for cutting tutorials:
- How to Cut a Mango
- How to Cut an Onion
- How to Cut an Avocado
- How to Cut Cabbage
- How to Cup up a Tomato
- How to cut a melon
- How to Cut a Peach
If you’ve found this cooking resource for How to Cut an Orange helpful or if you’ve tried any recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience with this technique. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
How to Cut an Orange
Ingredients
- 1 Orange
Instructions
- Place the orange on a cutting board. Using a sharp knife, slice off a half inch of the top and bottom of the orange.
- Stand the orange up so the flesh is exposed and begin to cut the skin off following the contour of the orange and the white pith.
- Repeat the peeling technique using the exposed contour of the white pith as your guide
- Take note of the membrane in between each segment.
- Using a sharp paring knife, carefully hold the orange in your hand, cut downward between the membrane and the segment. Once you reach the center of the orange, stop and make a second angled cut in a similar way. And the segment should pop right out.
- Repeat working your way around the orange until you remove all the segments.
