Citrus fruits are at their best right now, and juicy segments of orange or grapefruit, cut free from their tough dividing membranes, make a bright addition to desserts, salsas, and salads of all kinds (like the Oranges in Cardamom Syrup with Honey Whipped Cream and the Frisée, Avocado, and Grapefruit Salad recipes from Fine Cooking #114). Also known as suprêmes, they’re simple to prepare.
Video: Watch our Test Kitchen expert demonstrate how to segment an orange.
|Slice off the blossom and stem ends of the fruit with a sharp paring or utility knife. A small serrated knife works well, too.|
|Stand the fruit on one of its cut ends and slice off the outer skin in strips, following the natural curve of the fruit from top to bottom. Try to remove all of the bitter white pith without sacrificing too much of the sweet flesh.
(Read this Test Kitchen post for tips on identifying the pith).
|Working over a bowl to catch the juice and using the membranes as guides, cut the segments free from the membranes, letting each one fall into the bowl as you go. Once all the suprêmes are free, squeeze the empty wheel of membranes to get the last drops of juice.|
Photos: Scott Phillips
Slice off the blossom and stem ends.
Stand the fruit on one of its cut ends and slice off the outer skin in strips
Cut the segments free from the membranes.