Slicing Citrus Fruits.
A Cut Above

Nothing can kill the flavor of a juicy citrus fruit faster than the stingy, bitter pith.Sectioning citrus fruits for salads and garnishes is simple if you follow this quick technique. All you need is some ripe fruit, a sharp chef’s knife and a sharp paring knife.

Slice off the ends
Keep the skin on the fruit and using a sharp chef’s knife, slice off the top and bottom of the fruit just down to the juicy pulp. You will see a small pinwheel of the fruit.

Remove the rind and pith
Stand the fruit on one flat end and, using a sharp paring knife, slice off the rind all of the white pith in vertical strips. Cut just to where the juice and the pith meet. Turn the fruit as you go, following its curve as you slice downward.

Cut out the segments
Using a bowl to catch the juice and segments, slice along the length of one side of the membrane dividing two sections just to the inner edge. Repeat on the other side of the segment, separating the fruit from the inner membrane. Repeat with all remaining sections. It gets a little tricky with the last section, you might have to just eat it!

If using the juice, make sure to squeeze the juice from the remaining membrane, there’s always a little juice left in there.

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