How to Supreme Citrus Fruits in 4 Easy Steps
Give your grapefruit, orange, lemon, or lime a next-level presentation with this classic technique.
Sure, you can cut a citrus fruit in half, slice it into segments, and spoon out the juicy parts. But if you want to elevate the presentation or use the fruit in a salad, you'll need to supreme it, like Martha did for her Citrus Salad With Pomegranate Seeds (shown above). This classic knife technique sounds next level but it isn't. It is a little more time-consuming, but the results—no rind, no pith, no mess—are worth it. Segmenting the citrus and removing the membranes reveals the gorgeous jewel tones of the citrus flesh. Whether you have grapefruit, orange, lemon, or lime, follow our four simple steps to citrus nirvana.
Related: Should You Refrigerate Oranges, Lemons, Limes, Grapefruit, and Other Citrus?
What is Citrus Supreme?
Not to be confused with suprême of chicken, a French preparation that uses the breast and wings of a chicken, a citrus supreme is the term used to describe the technique of sectioning or segmenting a citrus fruit. That means removing the bitter peel and pith, then removing the membranes around each segment so the juicy flesh is exposed. It's used when citrus is added to fruit salads or used as a garnish.
What You Need
Chopping board
Sharp knife such as a chef's knife or paring knife
Bowl to hold the segments
How to Make Citrus Suprême
Slice the Rind
Trim the ends of the fruit; set a flat side on a cutting board.
Remove the Peel and Pith
Slice off the peel and pith in sections, following the shape of the sphere. Cut off just enough to remove all the white pith and expose the flesh.
Slice the Segments
Set the fruit on its side. Cut toward the center, along a membrane. Then slice along the adjacent membrane until the cuts meet, releasing the segment. Transfer the segment to a bowl. Repeat.
Squeeze the Juice
Hold the membranes over the bowl and squeeze to catch any juice.
Read the original article on Martha Stewart.
