Mastering Citrus Preparation
Whether you are segmenting grapefruit for a salad or zesting limes for a marinade, the quality of your prep dictates the intensity of the flavor. A clean technique keeps your hands dry and the fruit intact.
Temperature and tension matter
Room temperature citrus yields more juice than cold fruit. Ensure your knife is freshly honed, as dull edges crush the fruit cells rather than slicing through them.
- Sharp paring knife
- Microplane or fine grater
- Cutting board
- Chef's knife
What goes in.
- variableCitrus of choice (lemons, limes, oranges, grapefruit)
Cutting between the membranes
After removing the peel and pith, cut into the fruit at an angle toward the center core, right along the inside of the tough membrane, to release clean, juice-filled segments.
The method.
Zesting
Place the fruit on the board and pull it across the microplane in a downward motion. Turn the fruit after each stroke, stopping the moment you see white pith; the zest should be nothing but the colored outer layer.
Trimming
Cut off the top and bottom poles of the fruit with a chef's knife to create a flat, stable surface. Stand the fruit upright on the board.
Peeling
Using the paring knife, follow the curve of the fruit to slice downward, removing the peel and the bitter white pith in one continuous motion until only the flesh remains.
Segmenting
Hold the peeled fruit in one hand over a bowl. Slide the paring knife between a segment and the membrane, slicing toward the center. Flip the knife and slice along the opposite membrane to drop the clean segment into the bowl.
When it doesn't go to plan.
If your zest is coming out too coarse, your grater is likely clogged; clear the back of the microplane frequently.
If you find segmenting difficult, chill the fruit in the freezer for 10 minutes to firm up the flesh before cutting.
Save the leftover membranes and cores in a freezer bag; they are rich in pectin and can be boiled with water and sugar to make a quick citrus syrup.
The ones that keep coming up.
How do I know if I've hit the pith?
The pith is opaque and white. If you see it, stop zesting immediately, as it adds an astringent, medicinal bitterness to your food.
Can I prep citrus ahead of time?
Zest loses its aromatic oils quickly; use it immediately. Segmented fruit will hold in its own juice in a sealed container in the refrigerator for up to 24 hours.
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