Orange Slices
Bright, juicy, and refreshing orange slices — the simplest way to enjoy this citrus favorite. Peeled and separated or cut into wedges, these ready-to-eat segments are a quick, healthy snack or a colorful addition to breakfast spreads, lunchboxes, and fruit platters.
For 4 servings
- prep · ~1 min
Wash and dry the oranges.
Rinse the oranges under cool running water and pat them completely dry with a clean kitchen towel.
- prep · ~1 min
Slice off the ends.
Place an orange on the cutting board. Using a sharp knife, slice off about half an inch from both the top and bottom so the flesh is exposed.
TIPA stable flat base makes the next steps much safer and easier. - prep · ~2 min
Remove the peel and pith.
Stand the orange on one flat end. Following the curve of the fruit, cut downward to remove the peel and white pith in strips, rotating as you go until all the skin is removed and the flesh is fully exposed.
TIPDon't worry about small bits of pith left behind — you can trim them off after. - prep · ~2 min
Cut into slices or segments.
1.For rounds: lay the peeled orange on its side and slice crosswise into even rounds.2.For supremes: hold the peeled orange in one hand and cut between each membrane to release clean wedges.3.Arrange the slices on a plate or in a bowl.TIPWork over a bowl to catch any juice — you can spoon it over the slices before serving. - serve
Serve immediately or chill until ready.
Enjoy the orange slices right away at room temperature, or cover and refrigerate for up to 2 hours to serve chilled.
TIPFor a little extra flair, sprinkle with a pinch of cinnamon or a few fresh mint leaves.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a sharp, thin-bladed knife for clean cuts through the peel and pith.
- 2Work over a bowl to catch all the juice, then drizzle it over the slices.
- 3For supremely neat segments, slice between each membrane, not through it.
- 4Chill the oranges before peeling for a firmer, less messy cut.
- 5Save the peels to candy or infuse water; don't toss them.
- 6Trim any remaining white pith with a paring knife after peeling.
Adapt it for your goals.
Sweet-spiced
Sprinkle the slices with a pinch of ground cinnamon, a tiny bit of cardamom, or a light dusting of chili powder and salt for a sweet-heat twist.
herb infusedHerb-infused
Lay the slices over a bed of fresh mint or basil leaves and drizzle with a few drops of orange blossom water for an aromatic, refreshing upgrade.
salad readySalad-ready
Cut the oranges into supremes and toss with thinly sliced red onion, black olives, and a simple vinaigrette for a quick Mediterranean salad.
kid friendly dippersKid-friendly-dippers
Leave the peel on but score segments halfway through to create 'orange smiles', or serve rounds with yogurt or honey for dipping.
Why this is on our healthy list.
Excellent Vitamin C Source
One large orange provides a significant portion of your daily vitamin C, supporting immune function and collagen production.
Hydrating and Low Calorie
Oranges are over 85% water, making these slices a hydrating, naturally sweet snack that is low in calories and fat-free.
Rich in Dietary Fiber
Leaving some of the pith intact adds fiber, which aids digestion and helps you feel full longer.
Contains Antioxidants
Oranges are packed with flavonoids like hesperidin, which help reduce oxidative stress and support heart health.
Frequently asked questions
Yes, but navel and Valencia are best because they are seedless and have a good balance of sweetness and acidity. Blood oranges or Cara Cara also work well.
