Use a sharp chef’s knife to cut off the top and bottom of the citrus. Place the citrus with one of the flat sides down on the cutting board. Cut the citrus starting at the top (between the peel and the fruit), following the natural curvature to remove the peel. Continue this process all the way around the citrus. The goal is to remove all the peel and pith, without loosing any of the edible fruit inside. Once the citrus is completely peeled, use a sharp paring knife to separate the fruit from the membrane that holds the citrus together. Insert the parring knife next to each section of the membrane to remove each section of the citrus. The result should be a completely clean citrus supreme section. This is a great technique for fancy salads and presentations.
Blueberry Soup
Tracy Shaw
