How to Cut Perfect Slices of Citrus, No Bitter Pith Allowed
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Removing the peel and white pith from citrus fruit and then cutting between the membranes to release perfect segments, a.k.a. supremes, takes a little practice, but the technique below works for any citrus fruit, from the largest of pomelos to the smallest of limes, and adds a touch of elegance to salads.
1/3- Trim off the stem end of the fruit (including about 1/4″ of the flesh) using a small, sharp knife. Repeat with other end. Arrange fruit to sit flat on a work surface.
2/3- Following the contour of the fruit, slice away the peel and white pith from top to bottom, taking off as little of the flesh as possible, until you’ve removed all the peel and pith. At this point, you can either turn the fruit on its side and slice it crosswise into thin rounds, or proceed to the next step.
3/3- Working over a bowl, hold the fruit in one hand. With your other hand, cut alongside one membrane. Make a second cut on the opposite membrane to form a V and release the supreme; transfer segment to bowl. Repeat until all supremes are removed. Squeeze the membranes over the bowl, then discard them.
Before holding the editor-in-chief positions at Food & Wine (his current gig) and Cooking Light (his previous one), Hunter Lewis was a food editor at Bon Appétit. He’s also been executive editor at Southern Living and kitchen director at Saveur. Basically, if there is a cooking magazine you love, Lewis ... Read More