Ever notice how gorgeous citrus segments look at restaurants, with no pith or membrane? Learn how to segment citrus fruit like a chef and you’ll never go back. You can use this technique on oranges, grapefruits, tangerines, even lemons. It makes the fruit more tender and shows off its pretty colors in a salad, tart, or garnish.
Pro tip: even if you’re slicing the citrus into wheels, you can still use the first part of this method to remove the skin with no membrane or pith.
This video is available to Elm City Market customers through our partnership with Rouxbe online cooking school.