There are a number of ways to use segmented citrus fruit; the brightly colored segments are wonderful in salads, stir-frys, and on top of desserts.Everything from grapefruit to lemons can be cut into segments. The pieces (which are called suprêmes in professional kitchens) are easy to make at home. Here’s how to segment an orange:
First trim both ends of the orange, creating a flat, stable cutting surface.
Then, remove the orange peel and pith by running the blade of your chef’s knife along the contour of the orange. Be sure to remove all of the white pith; if you don’t, it will be difficult to remove the individual segments from the fruit.
Then, hold the blade of your knife parallel to the membrane that separates two sections of the orange. Slice into the orange as close to the membrane as possible; stop when you reach the center of the fruit.
Then, without removing your knife, turn it and slice along the other side of the segment, as close to the membrane as possible, carefully removing the segment. If this technique is too difficult, remove the knife from the orange after slicing along one side of the segment and simply slice into the orange (as close to the membrane as possible) along the other side of the segment, again, carefully removing the segment.
Kristie Collado is The Daily Meal’s Cook Editor. Follow her on Twitter @KColladoCook.