How to Cut Oranges for a Salad

Oranges pair well with salad items such as candied pecans or chicken.

Cutting an orange correctly for a salad can make the difference between grinding on bitter orange pith and tasting the citrus sweetness of the fruit. The fruit of an orange is surrounded by an exterior peel and a skin-like layer called pith. The interior of an orange contains a membrane that holds the orange segments, called supremes, together. Feature the juicy flesh of oranges when topping salads by removing the peel, pith and membrane so you can taste the fruit and enjoy an appetizing texture. Does this Spark an idea?

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Cutting board
Paring knife
Bowl

Instructions

- 1
  
  Place the oranges horizontally on the cutting board. Slice off both ends of the oranges with a paring knife.
- 2
  
  Stand the orange up on one of the cut ends. Cut the orange peel and pith off around the entire orange, from top to bottom, so the fruit is exposed.
- 3
  
  Hold the orange over a bowl to collect juice. Place your knife in between the segments of the oranges and cut each section (supreme) away from the membranes so no pith or membrane remains on the pieces of fruit.
- 4
  
  Keep the orange segments in their natural shape to decorate the top of salad or cut them in half for a bite-sized salad component.