We used these oranges for zest in our Orange Ginger Creme Brulee. When you zest fruit, they harden quickly so it is best to use them for another recipe or simply just to peel them to eat. However to jazz them up from the ordinary, segment them to make a fun and sunny citrus salad that will brighten your weekend morning or simply put them away to add to your morning yogurt or to decorate your smoothie bowl. You may think it is difficult but just follow through this post for our step-by-step guide and pictures to simplify this very useful chef technique and take your knife skills to the next level.
How to segment citrus-oranges and grapefruits
Step 1: Slice off the bottom of the orange or grapefruit.
Do the same at the top.
Turn the fruit on the bottom. Holding it firmly at the top, peel the fruit cutting away just enough to get off the white pith.
Turn the fruit slightly clockwise then position the knife right under the pith and slice away to the bottom. Continue to turn clockwise and repeat until done. Sharp knives are important as the cut the fruit without the need for pressure or threat of slip and injury. We used a hollowed edge Global Santoku but any sharp Chef ‘s Knife will do.
You will end up with this once you get all the pith and skin off.
Use your knife to slice away any remaining pith. You may find this step easier with a pairing knife since it’s smaller size is safer to handle in this manner. Note that this is The Chef’s hand, not The Steward. A word to the wise is sufficient 🙂
Using a pairing knife, slice lengthwise in between the white lines of the fruit on each side.
You will be cutting these wedges until finished. For safety, do not segment the last 3 or four wedges.
And there you have it.. a segment. Take out the seeds and serve in your salad! In our previous post, we demonstrated How to Segment Mandarins and Tangerines.