1-First, place the orange on a stable cutting board and use a sharp paring knife to slice off both ends, creating flat surfaces for easy handling.

2-Next, stand the orange upright on one flat end. Carefully cut downward following the curve to remove the peel and white pith, revealing the juicy flesh inside.

3-Now, for Method A from the guide, if you’re removing the peel: Option 1 involves cutting a shallow circle about 2 inches in diameter around the top and bottom, only through the white pith. Make shallow scores lengthwise down the sides, about 1 inch apart, connecting the circle cuts, then pull off the peel and separate into segments.

4-Continue with Option 2 for knife peeling: Cut off the top and bottom about ¼ inch deep until the flesh shows, place it cut-side down, and run the knife down lengthwise to remove the peel and pith. Use the paring knife to cut out segments between the membranes.

5-If you want wheels, after peeling, cut the orange on its side into rounds about ¼ to ½ inch thick. For Method B, keeping the peel on: Place the orange on its side and cut it in half crosswise, then into smaller wedges about ½ to ¾ inch thick.

6-Finally, arrange your slices or segments on a plate for serving. Throughout, adapt based on needs, like smaller pieces for kids or easy slices for low-calorie snacks.