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In this video I am going to show you how to cut an orange in 3 ways. We are going to cut slices, wedges and you will learn the orange segment that is great o.

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• 4 to 5 orange slices, cut in half • 1/4 c. pitted black olives • 1/4 c. pitted dates • Chopped fresh cilantro or parsley, for garnish • Cooked white or brown rice, for serving.

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Make 3 even diagonal cuts to cut each half into 3 wedges. Place the halves of the oranges flat-side-down on your cutting board. Slice into the peel diagonally from 1 side down to the middle of the fleshy side on the cutting board, then repeat this for the other side to cut the half into 3 even wedges. Do the same for the other half of the orange.

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On a cutting board, get a solid grip on the orange so it doesn't roll away under the pressure of your knife. With a sharp blade, slice the fruit in half from the stem end to the "blossom" end. Lay.

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For easy-to-eat orange wedges or "smiles," cut the fruit in half crosswise; then Cut 3 or 4 wedges from each half. For traditional wedges, cut the fruit in half lengthwise; then cut each half into wedges. Cut a thin slice from both ends of peeled or unpeeled fruit. Then slice the fruit crosswise into the desired thickness.

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How to Cut an Orange into Wedges: Wash - Thoroughly wash your oranges. Slice - Cut off the top and bottom of the orange. Cut in Half - Stand the orange on the cutting board. Then cut the orange in half and then cut each orange half into quarters with a sharp paring knife. Cut the white pith off - Then lay the wedges on the side and cut.

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Here are three ways to cut an orange: 1. Basic Hand Peeled Method. This method allows you to peel and separate the orange into sections quickly, but it only works on oranges that are easy to peel, such as the Navel orange. First, use a sharp knife to score a circle in the top and bottom of the orange's skin. Then make shallow cuts down the sides.

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Download Article. 1. Place an orange on a cutting board so the two ends are facing out. Use your fingers to hold the orange firmly in place. 2. Cut off the top and bottom ends of the orange using a sharp knife. Cut off enough of the ends that the inside of the orange is exposed on both sides. [5] 3.

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Set one half cut-side down and use your knife to cut 1/4-inch-thick slices horizontally all the way down the orange. Here, you're cutting it "the short way," rather than "the long way.". You can discard the first and last couple of slices, because they will be very small.

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Holding the fruit in one hand, look for the thin strips of membrane that separate each segment. You're going to be cutting on either side of each of those membranes, as close as possible. Pick a segment, then insert your knife close to the inside of the membrane, cutting through almost to the core.

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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.

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When it comes to cutting oranges, there are three easy techniques you can use to achieve perfectly cut slices: wedges, wheels, and segments. Each method offers a different shape and presentation for your oranges. Wedges are great for snacks, wheels work well as garnishes for drinks, and segments are convenient for use in salads.

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Place the fruit on its flat bottom then cut in half. The direction of the cut is important. 3. Remove the white core. 4. Finally, cut the orange into quarters. From images 7 to 15: If you want skin-free wedges — also known as Supremes: 1. Start by cutting off both ends, and then cut off the entire skin of the orange. Trim the white parts. 2.

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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.

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This will give the orange a flat surface, which makes it more stable and safe to cut. Place the orange halves cut side down and make slices just like you would with the full round slices above. Making this shorter cut through only half an orange also makes it easier to get even and consistent slices. 3. Supréme or Segment