Limited Edition Collector Blades
How to Cut Blood Oranges
How do you cut a blood orange? Trim off the top and bottom, stand it upright, and slice down the sides to remove the peel and white pith. Then cut crosswise into wheels, or cut between the membranes to release segments (supremes). Our pick is the Dalstrong Gladiator 6" Utility Knife ($49), German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. Its sharp, mid-length blade cuts away peel and pith cleanly and frees juicy segments without tearing them.
Blood oranges have deep red flesh and a berry-like sweetness, making them a winter favorite for salads and desserts.
Cuts and uses
| Cut | Best for |
|---|---|
| Wheels | Salads and tarts |
| Supremes | Desserts and plating |
| Wedges | Snacking |
| Halves | Juicing |
Step by step
- Trim the ends. Create two flat sides.
- Peel. Stand the fruit up and slice the peel and pith off following the curve.
- Slice or supreme. Cut wheels, or cut along each membrane to release segments.
- Squeeze. Juice what's left over a bowl.
Small-fruit knife tips
Small, round fruit rolls easily, so steady it on a folded towel or cut a thin flat side first. Keep fingertips curled back, and use a short, sharp paring knife for control. A sharp edge needs less pressure, so it's less likely to slip off smooth skin.
Season and choosing
Blood oranges are a winter citrus, generally in markets from around December to spring. Pick heavy fruit with firm skin; the color of the skin doesn't always reveal how red the flesh is.
Ideas
- Salad with fennel, olives, and olive oil
- Upside-down cake
- Fresh juice for cocktails and spritzes
- Over yogurt or panna cotta
- Vinaigrette
Knife safety for firm produce
Hard, round, or knobby vegetables cause more kitchen slips than anything else. Always cut a flat side first so the piece sits still on the board, curl your fingertips under, and let the blade do the work. A sharp edge needs less force, so it's less likely to skid off a tough skin. Put a damp towel under your cutting board to stop it moving, and keep the knife edge honed between sharpenings.
Prep ahead
Most firm vegetables can be washed, peeled, and cut a day ahead. Store cut pieces in an airtight container in the fridge, and if they brown quickly, keep them covered in cold water with a squeeze of lemon until you cook.
Knife technique for produce
Set your cutting board on a damp towel so it can't slide. Hold the knife with a pinch grip and guide the food with your other hand in a claw, fingertips tucked under, as covered in how to hold a kitchen knife. Cut round vegetables in half first so they sit flat and can't roll. Let the blade slide forward through the food instead of pressing straight down, and keep the pieces a similar size so they cook evenly.
Keep your edge sharp
Clean cuts depend on a sharp edge. Cut on a wood or composite board, hand-wash and dry your knife right after use, and give it a few light strokes on a ceramic honing rod before each session. A sharp knife needs less force, which makes it safer and more precise.
Our top picks
Utility Knife 6", Gladiator Series, NSF Certified ($49). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified.
Lionswood Teak Cutting Board, Medium Size ($169). A large, knife-friendly board for produce prep.
FAQ
What knife is best for cutting blood oranges?
A sharp utility knife. The Dalstrong Gladiator 6" Utility Knife ($49) removes peel and pith cleanly and supremes segments.
What does a blood orange taste like?
Sweet with raspberry-like notes and less acidity than many oranges.
How do you supreme a blood orange?
Peel it with a knife, then cut along each membrane to free the segments.
When are blood oranges in season?
Winter into spring.
Are blood oranges red outside?
Sometimes blushed, but the skin doesn't always show the flesh color.
