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Cutting to top off an orange
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5 from 108 votes

How to Cut an Orange

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.
Course Ingredient
Cuisine American
Prep Time 1 minute
Total Time 1 minute
Servings 1 serving
Calories 62kcal
Author Yumna Jawad


  • 1 Orange


  • 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.


Storage: Store any leftovers in an airtight container. They will last up to 3 days in the fridge. It is best not to freeze them though due to their high water content.
Photo Credit: Erin Jensen


Calories: 62kcal | Carbohydrates: 15g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Potassium: 237mg | Fiber: 3g | Sugar: 12g | Vitamin A: 295IU | Vitamin C: 70mg | Calcium: 52mg