Jacques Pépin Teaches How to Supreme Citrus Fruit

Cutting oranges into segments is core knife skill and an easy way to elevate a dish.

By SAVEUR Editors

Published on December 23, 2009

Jacques Pépin demonstrates his useful technique for how to segment citrus fruits. Learn more essential techniques from the great French chef via his online courses on Rouxbe.

Peeling the rind off a grapefruit — 1. Using a large grapefruit, begin peeling the skin with a vegetable peeler. Todd Coleman

Peeling the zest off a grapefruit — 2. While rotating the grapefruit, continue peeling the skin in wide strips. Todd Coleman

Cutting the "poles" off of a grapefruit — 3. Cut about one half inch from each end of the fruit, exposing the flesh. Todd Coleman

Using a paring knife to remove the pith from a ruby red grapefruit — 4. While rotating the fruit, slice off the remaining peel with its white pith by moving the knife back and forth in a sawing motion. (A serrated knife also works well with this technique.) Todd Coleman

Gathering up the grapefruit peel — 5.Discard peel or use to make candied peels. Todd Coleman

Using a sharp paring knife to separate the citrus segments — 6. Holding the grapefruit in your hand, carefully cut each segment away from its membrane. Todd Coleman

Arranging the citrus segments on a plate — 7. Arrange grapefruit slices in a circle on a plate. Serve at room temperature or chilled, with candied peels or ginger ice cream. See all of our Jacques Pepin galleries. Todd Coleman

Todd Coleman

Jacques Pépin Teaches How to Supreme Citrus Fruit

Cutting oranges into segments is core knife skill and an easy way to elevate a dish.

TODD COLEMAN

By SAVEUR Editors

Published on December 23, 2009

Jacques Pépin demonstrates his useful technique for how to segment citrus fruits. Learn more essential techniques from the great French chef via his online courses on Rouxbe.

Peeling the rind off a grapefruit — 1. Using a large grapefruit, begin peeling the skin with a vegetable peeler. Todd Coleman

Peeling the zest off a grapefruit — 2. While rotating the grapefruit, continue peeling the skin in wide strips. Todd Coleman

Cutting the "poles" off of a grapefruit — 3. Cut about one half inch from each end of the fruit, exposing the flesh. Todd Coleman

Using a paring knife to remove the pith from a ruby red grapefruit — 4. While rotating the fruit, slice off the remaining peel with its white pith by moving the knife back and forth in a sawing motion. (A serrated knife also works well with this technique.) Todd Coleman

ADVERTISEMENTAD

AD

Gathering up the grapefruit peel — 5.Discard peel or use to make candied peels. Todd Coleman

Using a sharp paring knife to separate the citrus segments — 6. Holding the grapefruit in your hand, carefully cut each segment away from its membrane. Todd Coleman

Arranging the citrus segments on a plate — 7. Arrange grapefruit slices in a circle on a plate. Serve at room temperature or chilled, with candied peels or ginger ice cream. See all of our Jacques Pepin galleries. Todd Coleman

Continue to Next Story

ADVERTISEMENTAD

AD

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.