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Two Techniques for Prettier Citrus Wedges

Fine Cooking Issue 77
Photos: Scott Phillips
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When a recipe calls for garnishing a dish with lime or lemon wedges, most people just cut the fruit into lengthwise wedges and don’t give it a second thought. But the bright, sparkling color of a lemon or lime wedge is an eye-catcher, and so if presentation is important to you, try one of the prep methods below.

Bartender’s wedge: Trim a little off each end of the fruit, then halve it lengthwise. Using a V-shaped cut, notch out the lengthwise-running core of the fruit. Cut it lengthwise into wedges.
Classic slice: Cut the fruit in half crosswise. Cut the halves crosswise into wedges.


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