Oranges make a lovely garnish for both sweet and savory dishes. A thin slice or wedge of fresh orange adds a pop of color, a touch of sweetness, and a burst of fresh citrus flavor. While oranges are easy to eat as-is, slicing them attractively to use as a garnish does take some finesse. With the right technique and a sharp knife, you can cut uniform slices or elegant wedges suitable for garnishing drinks, desserts, salads, meat dishes, and more.
What You Need to Slice Oranges for Garnish
You just need a few basic tools to slice oranges beautifully:
- A ripe, fresh orange – Navel and Valencia oranges are common varieties perfect for slicing. Choose oranges that feel heavy for their size with bright, glossy orange skin.
- A very sharp knife – A sharp, thin blade makes the cleanest slices. Use a paring knife, boning knife, or other small sharp knife.
- A cutting board – You’ll need a clean, dry surface to slice on.
Make sure your orange is at room temperature before slicing; chilling oranges can make them difficult to slice neatly. Wash and dry the orange. Have a bowl of warm water ready to dip your knife into between slices to remove excess juice and pulp – this helps keep the slices pretty and the knife from sticking.
How to Slice an Orange into Wheels
Wheel slices are simple, uniform cross-sections of orange. They make a great garnish for cakes, pastries, muffins, scones, and other desserts. Here’s how to slice an orange into wheels:
- Trim off both ends of the orange so it sits flat on your cutting board. Cut a thin slice off one side so it has a flat base.
- Place the orange firmly on your cutting board, holding it still with one hand. With your other hand, carefully slice down following the curve of the orange to remove rounds.
- Make the slices as thin or thick as desired. Uniform 1/4″ slices are ideal.
- Dip your knife in the warm water between slices to remove excess juice and pulp. Dry the knife well before making the next slice.
- Arrange the orange wheel slices attractively on your dessert, salad, or other dish. You can also cut the wheels into halves or quarters if desired.
Cut slowly and use a gentle sawing motion to get perfectly even slices. Cutting too quickly can cause you to lose control and cut slices of uneven thickness.
How to Make Half Moon Orange Slices
For a different look, slice oranges into pretty half moons. These crescent-shaped slices are nice on the rim of cocktails glasses and lovely garnishes for seafood dishes. Here’s how to cut half moon slices:
- Trim the top and bottom off the orange so it sits upright without wobbling. Again, cut a thin slice off the bottom so it has an even, stable base.
- Place the orange on its base and position your knife vertically behind it. In one motion, slice down through the center of the orange from top to bottom.
- Set each orange half cut-side down on the board. Make vertical slices into each half, spaced about 1/4″ apart, from the top down to the bottom. Each slice should look like a crescent moon.
- Dip the knife in warm water between slices. Arrange the finished half moon slices decoratively on the dish you’re garnishing.
These elegant half moon slices add flair to any dish. Their acidic juice contrasts and complements rich, fatty foods like salmon beautifully.
How to Make Orange Wedges
Wedges or triangles are festive garnishes for beverages like beer, lemonade, and iced tea. They’re also nice on seafood platters. Follow these steps for attractive orange wedges:
- Trim the top and bottom off the orange. Stand it upright and slice it in half from top to bottom.
- Working with one half at a time, place the cut side down. Make about 4 to 6 vertical slices from top to bottom, cutting almost down to the bottom rind.
- Then make 4 to 6 horizontal slices almost down to the bottom rind. Be careful not to cut through the rind.
- Gently break the orange half into individual wedges along the slice lines. You can leave them in halves for bigger wedges if desired.
- Remove any seeds as needed with the tip of your knife. Arrange the wedges attractively on your dish or glass rim.
These vibrant orange wedges add a pop of color and fresh flavor. For parties, cut wedges ahead of time and store submerged in chilled water until ready to use. Drain them well and pat dry before garnishing serving ware or drinks.
Tips for Pretty, Even Orange Slices
Follow these tips for neatly slicing oranges every time:
- Use very sharp knives for the cleanest cuts.
- Chill the oranges for 30 minutes before slicing for easier, neater cuts.
- Cut slowly with a gentle sawing motion. Rushing leads to ragged edges.
- Dip the knife in warm water between slices to remove sticky pulp and juice.
- Trim off the ends so the orange sits evenly without rocking.
- Remove any seeds as needed with the tip of your knife.
- Work over a bowl to catch juice drips.
- Dry the oranges well if not using right away to avoid slipping.
With practice and these tips, you’ll be able to slice oranges like a pro!
Storing Sliced Oranges
Freshly sliced oranges should be used right away for the best flavor and appearance. If you need to prepare orange slices in advance:
- Place the cut oranges in an airtight container in a single layer.
- Pour in enough fresh citrus juice, like orange, lemon, or lime juice just to cover the oranges.
- Seal and refrigerate for up to 4 days, turning the oranges occasionally in the juice.
- Drain well and pat dry before using on dishes.
The citrus juice keeps cut oranges from browning by preventing oxidation. For longer storage, arrange slices in a single layer on a parchment lined baking sheet and freeze until solid. Transfer to freezer bags and store frozen for up to 2 months. Thaw in the refrigerator before using.
Creative Garnishes with Orange Slices
Beyond desserts, salads, and drinks, try garnishing these dishes with pretty orange slices:
- Seafood platters – Brighten up arrangements of oysters, crab legs, shrimp cocktail and more with orange wedges.
- Cheese boards – Slices add a refreshing touch to rich cheeses and charcuterie.
- Green salads – Toss orange wheels or halves into any green salad for color and vitamin C.
- Fruit salads – Mix orange slices with berries, melons, pineapple and other fruits.
- Chicken or fish – Top simply grilled or baked poultry or fish with orange wheels.
- Sangria or punch – Float half moon slices in sangria, mimosas, fruit punch or hurricane cocktails.
- Chilled soups – Garnish cold fruit soups like melon or berry with orange slices.
- Breakfast – Use slices to brighten oatmeal, yogurt, waffles or pancakes.
Let your creativity run wild when using sliced oranges as edible embellishments! Arrange them in circular patterns, alternating directions, or overlapped in shingles.
Common Questions
What’s the best orange variety for slicing?
Navel and Valencia oranges are ideal choices for slicing. Look for thin-skinned oranges that feel heavy and avoid soft spots. Blood oranges also make a dramatic, vibrant garnish.
Can I use a mandoline to slice oranges?
Yes, an adjustable mandoline fitted with a wavy or straight blade can cut paper-thin orange slices suitable for garnish. Work carefully and guard your fingertips.
How do I keep orange slices from drying out?
Brush slices with a little olive oil or citrus juice to prevent drying. Refrigerate in an airtight container layered between damp paper towels for up to 2 days.
Should I peel oranges before slicing?
Peeling is optional, but creates a more refined look. Use a paring knife or vegetable peeler to remove the skin and outer membrane before slicing if desired.
How thin should orange slices for garnish be?
Aim for a thickness between 1/8″ to 1/4″ for the prettiest looking slices. Thinner than 1/8″ becomes difficult to handle without tearing.
Conclusion
With the right prep and tools, slicing oranges is easy. Cut wheels, half moons, or wedges to add a burst of color and fresh flavor as garnish for cocktails, meals, and desserts. A sharp thin knife, careful cuts, and proper storage give you perfect orange slices every time. Get creative with orange garnishes to instantly elevate your presentations.