How to Properly Peel and Segment Citrus
Clean citrus segments transform salads, desserts, and cocktails from ordinary to restaurant-quality. The difference between hacked-up orange pieces and perfect supremes is technique, not talent.
Sharp knife, steady hands
Work over a bowl to catch the segments and juice. A dull knife will tear the fruit instead of cutting cleanly through the membranes.
- sharp paring knife
- cutting board
- bowl
What goes in.
- any amountcitrus fruits (oranges, grapefruits, lemons, limes)
Cut between membranes, not through them
Slide your knife along the membrane on one side of each segment, then along the membrane on the other side. The clean segment will fall away on its own.
The method.
Trim the ends
Cut off the top and bottom of the fruit, removing enough to expose the flesh completely. You want to see the edge of each segment.
Remove peel and pith
Stand the fruit on one cut end. Following the curve of the fruit, slice downward from top to bottom, removing both peel and white pith in strips. Rotate and repeat until no white remains.
Cut out segments
Hold the peeled fruit in your non-knife hand over a bowl. Slice along one side of a membrane, cutting toward the center. Then slice along the other side of the same segment. The clean piece will fall into your bowl.
Continue around the fruit
Move to the next segment and repeat. When finished, squeeze the remaining membrane over the bowl to extract any juice.
Other turns to take.
Zest first
If you need zest, grate it before peeling. Once peeled, the oils are gone.
Wheels for cocktails
For garnish wheels, peel first, then slice crosswise into rounds.
Quick peel method
For eating out of hand, score the peel in quarters from top to bottom, then pull off in pieces.
When it doesn't go to plan.
Room temperature fruit is easier to peel than cold fruit
Save the juice that collects in your bowl—it's concentrated and flavorful
Grapefruit membranes are thicker and easier to see than orange membranes
If you nick the flesh, keep going—small cuts won't ruin the segment
The ones that keep coming up.
How do I remove every bit of white pith?
Go slowly with thin slices rather than trying to cut deep. The pith follows the curve of the fruit, so your knife should too.
Can I segment citrus ahead of time?
Yes, segments keep in the refrigerator for up to 3 days. Store them in their own juice to prevent drying out.
Why are my segments falling apart?
Either your knife is too dull or you're cutting through the flesh instead of just along the membranes. The membrane is your guide.