For gorgeous peel- and pith-free citrus sections that add flavor and sparkle to fruit compotes, salads, desserts, and more, follow two quick steps.
This sectioning method works for grapefruit, oranges, lemons, limes, or any kind of citrus fruit. It makes the sections pretty and enjoyable to eat without the membrane that usually covers each slice.
Using a paring knife, cut off a thin slice from both ends of the piece of citrus fruit. Place a flat end of the fruit on a cutting board and cut away the peel and white part of the rind, also called the pith, working from top to bottom.
Holding the fruit in one hand, tip the fruit to its side and cut into the center between one section and the membrane. Cut along the other side of the section next to the membrane to free the section. Continue with the remaining fruit sections.
Tip: You may want to section the citrus fruit over a bowl to catch the juices that escape while sectioning. Make sure to squeeze any juice from the membranes after sectioning.
Using Sectioned Citrus