How To Segment Citrus Fruits for Salads, Desserts and Other Recipes

Instruction by Chef Erin Eastland
Photos by Amy Sheridan

It’s best to use these methods with citrus that does not contain a lot of seeds. Too many seeds means ugly segments, and, for all this work, it better look amazing!

1. Slice off each end just until you hit the flesh.
2. Then stand the fruit on a flat side so that it does not roll around while you are cleaning it.
3. Using a VERY sharp knife, start at the top where the flesh meets the pith (the pith is the white part in between the outer rind and the flesh) and run the knife in a bow-like manner down the sides to remove the rind and pith.
4. You should remove very little of the flesh with the discarded rind. It’s better to go too shallow and leave a lot of pith than dig into the flesh and waste. You can always go back and clean further.
5. Once you remove most of the white, go back and further clean the fruit until you get all the little white part off and it looks totally clean. Culinary nerds call this cleaning method “peler à vif.”

At this point you can make segments or medallions.

For Segments:

1. At this point you can cut the citrus into perfect little wedges by holding the citrus in one hand and a sharp paring knife in the other.
2. Start in one segment and run the blade along the left side of a single membrane, getting as close as you can with the blade to the membrane and stopping right at the middle of the fruit.
3. Keeping the blade there, twist it upwards and towards you carefully to lift the segment away from the other side of the membrane and remove the whole segment. By doing this method you get very little waste, as the side that you lift the flesh away from comes straight off the membrane.
4. You should have a perfect little segment, or for the culinary nerds, “supreme.” You can also just run your knife along both sides of the membranes, but be careful not to waste too much flesh. Make sure to use the juice left over from the discarded membrane for something!

For Medallions:

1. Simply turn the citrus on it’s side and slice into however thick medallions you prefer. Too thin will be flimsy and fall apart, too thick and you won’t get much yield.
2. I suggest about ½ inch thick and you should get a couple perfect looking discs. Again, seeds makes this process a waste of time because you will have to cut them out and then you won’t get your nice medallions.

Use these cool citrus cuts to dress up a salad, chicken or fish dish, or cocktail.  Different color citrus makes for a beautiful dish, like blood oranges, pink grapefruit, oranges and white grapefruit.

Happy cooking,
Erin