Every so often, we get a tip that makes us say, “Why didn’t we think of that?” This one comes from Fine Cooking reader Rebecca Harris, who sent us her video of a smarter way to segment citrus. Her brilliant move is to halve the peeled fruit so that she can segment it from the center out. Cut this way, the segments separate more cleanly from the membranes and look plump and beautiful. Follow the photos at right to try it for yourself.
|Step one: Cut the top and bottom off the fruit. Run a sharp paring knife along the fruit following the contours to remove the peel and pith.|
|Step two: Pull the peeled fruit in half so that you’re able to work from the center out.|
|Step three: Slide a paring knife under a membrane and cut the membrane away from the flesh while gently angling the knife up.|
|Step four: Fold or cut the loose membrane out of the way, then use the knife to separate the revealed segment from the center out.|
Photos by Scott Phillips