How to Cut an Orange 4 Ways (Plus How to Store Them Before and After You Do)

Whether you’re juicing or eating the fresh fruit, it’s important to know how to cut an orange, both for food safety reasons and so you can set yourself up for snacking or recipe success. 

So we tapped Sarah Brekke, M.S., Better Homes & Gardens Test Kitchen brand manager, to take us back to basics and school us about how to buy oranges, how to store them (whole and sliced), and how to cut an orange every which way.

How to Buy and Store Oranges

Peak citrus fruit season in most parts of the country spans from late fall to late spring. However, there are several varieties—including popular Navels and Mandarins—that are grown, harvested, and at their prime all year long, Wonderful Citrus confirms.

Oranges, like all citrus fruits, do not ripen any further after they’ve been picked, so it’s important to choose wisely. Regardless of the exact type of orange (we’re on a big Sumo kick lately!), seek out citrus fruit that:

• Feels heavy for its size; an indicator that the flesh is juicy.
• Is firm to the touch.
• Looks vibrant in color and doesn’t have any large blemishes or scratches.
• Has a fresh, aromatic, and citrusy smell.

If you plan to juice or eat your oranges within a week, feel free to store them on the counter at room temperature—away from direct sunlight and any moisture sources—for up to 1 week. We’ve found that storing oranges at room temperature tends to allow them to stay juicier. If you’re wondering how to store oranges for up to 3 to 4 weeks, it’s wise to turn to your refrigerator. 

If you purchased the oranges in a mesh bag, feel free to keep them inside. Otherwise, transfer your whole oranges to a mesh produce bag that allows for airflow. Place the oranges in your refrigerator’s crisper drawer. Wet oranges are at higher risk for mold, so skip washing until right before you plan to enjoy your oranges.

How to Cut an Orange 4 Ways

Before you grab your knife and cutting board, now’s the time to wash those oranges.

“The surface of the orange might contain various bacteria, including potential pathogens,” Brekke says. “When a knife passes through a peel or skin on a produce item, those bacteria can be physically transferred into the edible portion of the fruit.”

For this reason, our Test Kitchen experts always recommend washing all produce, including oranges, before handling.

After washing, the method for how to cut oranges becomes less about what’s “right” and “wrong” and more a matter of what your desired final result might be. 

Easiest of all, you can simply use your clean hands to peel and enjoy the orange, peeling apart segments as you snack. For halves, wedges, or slices, the peels are generally left on, Brekke says, to offer a handy place to hold the fruit.

“For pretty orange pieces that are incorporated into a recipe and are meant to be eaten, we will often supreme them,” she explains. (This is one option for how to cut an orange that requires removing the skin. Don’t worry, we’ll coach you through it!)

Here’s how to cut an orange all of the most common ways:

Halves

• Place a clean orange on a cutting board.
• Using a chef’s knife, cut the orange into two evenly-sized halves. 

Slices

• Place a clean orange on a cutting board.
• Working from one end of the orange to another, use a chef’s knife to slice flat pieces that are about 1/4-inch thick. 

Wedges

• Place a clean orange on a cutting board.
• Using a chef’s knife, cut the orange into two evenly-sized halves. 
• Cut each half in half to make 4 wedges, or in thirds to make 6 wedges, depending on your preference or recipe.

Supremes

• Place a clean orange on a cutting board.
• Using a chef’s knife, slice a thin piece off of both the top and bottom ends of the orange so that the flesh is exposed.
• Place one cut end on the surface of the cutting board for stability, then use your knife to carefully trim the peel away, from top to bottom, following the contour of the fruit to remove the peel and white pith. (Try to keep as much of the flesh with the fruit, rather than the skin, to reduce food waste.)
• Holding the peeled fruit over a small bowl to catch any juices, carefully use a paring knife to slice along both sides of each membrane inside the orange to loosen and free the individual sections of fruit.

How to Use Cut Oranges

Now that you’re a whiz at the best techniques for how to cut an orange, it’s time to put that juicy fruit to great use. Brekke shares her favorite uses for each:

• Halves: “Place orange halves inside of poultry or inside a roasting pan with a large piece of meat to help infuse flavor,” she suggests. (Try our Roast Turkey with Citrus and Sage to taste this in action.) Or opt to juice your orange halves to drink straight or to incorporate into Orange Squash, the icing for Cranberry-Orange Tea Ring, or mimosas. 
• Wedges: Brekke likes to serve orange wedges alongside protein or a side dish to squeeze them over the recipe just before diving in for additional flavor and a burst of acidity. Or try roasting them on top of or next to your entree, as we do in this Orange Salmon and Green Onions masterpiece. “Wedges are also a great snack in a sack lunch, or use them as a garnish on a cocktail or smoothie,” she adds.
• Slices: Place orange slices inside of a pitcher of water to infuse it with flavor, Brekke recommends, or add orange slices to hot tea or a hot toddy. We also adore layering orange slices on top of tarts, cakes, and even holiday side dish recipes. Speaking of the holidays, around the winter ones, consider perking up your space with a festive sliced orange garland.
• Supremes: Use showy supremes to top cheesecake, parfaits, or other desserts, or to fold them into fruit salads or oatmeal. We’re also fond of coarsely chopping them to transform into a zesty fruit salsa.

How to Store Cut Oranges

If you don’t put all of your cut oranges to work right away, stack the pieces together to reduce the amount of flesh exposed, then wrap the orange pieces tightly with plastic wrap. Pop them in a zip-top bag or airtight container. Store the cut oranges in the refrigerator’s crisper drawer for up to 4 days.