Do you ever get tired of peeling an orange and then scraping off the pith to get to the sweet juicy segments? Eating a grapefruit with the segment skin on is too bitter for my taste and I always feel that too much of the grapefruit goes to waste when you halve it and use a knife or grapefruit spoon to free the segments . That’s why I love citrus supremes. These glistening little jewels perk up any salad. Layer them on top of a cheesecake or cream pie. Macerate the slices in a liqueur for a couple of hours for a delightful and refreshing dessert. Or just let them fall into a bowl and devour them!
How To: Prepare Citrus Supremes
grapefruit, orange, lemon, lime or any citrus fruit
Slice off one end to expose the flesh.
Slice off the other end.
Stand the fruit on one of the flat ends and slide the knife down the sides, top to bottom, to remove the peel and pith.
Continue all the way around the fruit. Be sure to get all the pith, and as little of the fruit as possible. Trim any remaining pith.
Hold the fruit in your hand, over a bowl to capture the flowing juices, and slide the blade down the side of the segment separating it from it’s outer skin. Once you reach the center of the fruit, tilt the knife under the segment and lift it up and off the other side.
Repeat with each segment.
Squeeze to get all the juice.
- Grapefruit, orange, lemon or lime
- Slice off both ends of the fruit, exposing the flesh.
- Stand the fruit on one of the flat sides and draw the knife down top to bottom, removing the peel and pith. Continue all the way around the grapefruit. Trim any remaining pith.
- Hold the grapefruit in your hand, over a bowl to catch the flowing juices, and slide the blade down the segment to separate it from the skin. Stop at the center, tilt the knife under the segment and lift off.
- Continue until all the segments are removed.
- Squeeze the juice into a small container.