How To Segment Citrus

Segmenting citrus gives dishes a professional finish and is easy once you know how.

The same method is used for oranges, lemons, limes, grapefruit and almost any other citrus fruit.

Citrus segments can be used in desserts, like crêpes Suzette, and savoury dishes, such as duck a l’orange and swordfish in orange sauce, as well as in salads and for garnishes. The peel doesn’t need to be wasted, it can be used to make orangettes.

Here’s how to segment oranges and most other citrus fruits (see video below).

• Using a sharp knife, cut the top and bottom off the fruit to reveal the flesh.
• Stand it upright on a clean, dry work surface and cut down the side, following the curve of the fruit to remove all the skin and as much white pith as possible while leaving as much flesh as you can.
• Holding the peeled fruit in the palm of one hand over a bowl, cut down either side of each of the membranes to release the segments; dropping them into the bowl as you go.
• When they’re all removed, squeeze the remaining membrane over the bowl to collect the juice.