Test Kitchen contributor Nicki Sizemore shows how to use a thin, sharp knife to cut the tender fruit segments of a grapefruit and an orange away from their tough membranes.
Sure, oranges are in the markets year-round, but winter is when they’re at their sweet, juicy best. When shopping, look for oranges that are firm and heavy for their size. Pass on oranges that have blemishes and soft spots, and avoid oranges that look dry.
To get only the tender fruit, use a thin, sharp knife to remove the zest and pith before slicing any citrus into sections (read The Anatomy of a Cirtus Peel to learn how to identify the zest vs. the pith).
Check out all of our citrus recipes and try Nicki’s method yourself.