the very perfect citrus supreme

Have you ever wondered about those gorgeous, skinless wedges of citrus that chefs use in salads and desserts?

By: Anna Decker / 02/24/2016

With a little bit of practice, and some help from your paring knife, you can enjoy these pith-less succulent slices as much as you want. The technique of ‘supreming’—as it’s referred to in the culinary world—can be used on grapefruits, lemons and lime alike.

First, slice the top and bottom of your citrus. With its ends trimmed, place it flat on your cutting board. With a sharp knife, cut the thick rind away, starting from the top and following the curve downwards.peeling citrus Holding the citrus gently, remove each juicy section by running your knife carefully between the membrane and the citrus flesh.peeling an orange If done right, you should have a bowl full of slices without any seeds, pith or membranes. You should be left behind with empty, flimsy membrane skins still attached to the core.peeling an orange I can almost hear my Italian teacher at cooking school, bellow in the background—“It should look like a book. Like turning pages” he would say, referring to the membrane skins. And if he didn’t like the way the leftover core looked, he tossed whole oranges at us to start from scratch all over again!

You can use these juicy wedges in your salads, desserts, yogurt toppings, drinks or even in meat and fish dishes.

escarole and citrus salad with tuna and pistachiosThe vibrant colors of this winter citrus salad will bring brightness to any cloudy day. You’ll also get a healthy dose of vitamin C thanks to grapefruit and blood orange—a sweet-tart fruit with burgundy red flesh, originally from Sicily and Spain.

citrus salad

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