Learning the simple culinary technique of segmenting citrus, can elevate your culinary skills and your recipes. You’ll be surprised how easy it is how to segment citrus fruit.
All citrus fruit is simply delicious to eat as is, but when adding to recipes, removing the pith and membrane of the citrus also eliminates the bitterness that comes along with citrus fruits.
The culinary technique for segmenting citrus is also known as “suprême”, which is just a fancy name for this simple technique! Segmenting citrus removes the tough and bitter components of the citrus, leaving sweeter, more tender, and attractive pieces of citrus. Add them to a recipe and the citrus color will make your dish pop with color. The delicate pieces of citrus will just melt in your mouth.
How to Segment Citrus:
- Using a sharp knife, carefully slice off the top and bottom of the orange, giving you a stable cutting surface making it easier to trim the rest of the peel.
- Trim away the skin and the pith by cutting even downward strokes, slicing the skin away from the flesh and discard. When cutting, try not taking too much of the fruit.
- Using a paring knife, carefully cut between the membranes to segment the orange. Cut until you reach the middle of the orange, but not cutting all the way through.
- Continue with the remaining citrus segments. Slide a paring knife between the membrane and segment, then pop the segment out.
Use the excess juice to for salad dressing or marinades.
Follow the video below to perfectly segment citrus fruits.
Want to test out your new culinary skill? Try making this Citrus Beet Salad with a Champagne Vinaigrette Dressing.
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