Citrus fruits are a bright and colorful addition to winter salads, savory dishes, or desserts. For easier eating and a prettier jewel-like appearance, remove the peel, pith, and tough membrane by segmenting the fruit (also known as supreming). This doesn’t have to be a time-consuming, messy task—in this video SAVEUR senior editor Gabriella Gershenson shows us a quick, hassle-free technique for segmenting any citrus fruit.
WHAT YOU’LL NEED
• paring knife
• cutting board
• bowl (to catch the segments and juice)
WHAT TO DO
1. Take your citrus fruit (seedless is best) and slice off the ends, just exposing the flesh.
2. Place the fruit flat end down on the cutting board. Carefully cut off the peel and pith in downward strips, removing as little fruit as possible.
3. With the fruit in your hand, remove each segment by slicing in towards the core as close to the membrane as possible. Work over a bowl to catch the juices and drop the segments into the bowl as you go. Squeeze whatever’s left to get all of the juices once you’re done.