Back to Basics: Segmenting Citrus

Step 1. Cut off both ends of the citrus. Be aware that some citrus has more pith than others, but you want to cut off to the point where there is no more white.

Step 2:  Place the fruit on one flat end and cut off the peel and pith, working your way down lengthwise with the knife.

Step 3: At this point, you will want to work over a bowl.  Carefully cut between the membrane on either side of the segment (there are lines designating where the fruit segment is held).  This will release the segment and you can let it drop into the bowl.  Save all the remaining juices (if you are making a salad, this can be used for the vinaigrette).

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  • SukainaDecember 18, 2011 - 12:06 am

    You do NOT want to know how I’ve been segmenting citrus fruits over the years. This was actually very helpful. Tanks :)ReplyCancel

  • Marnely RodriguezDecember 18, 2011 - 12:08 am

    Loved this post, definitely made me crave citrus!ReplyCancel

  • georgieDecember 18, 2011 - 8:59 am

    Tips gathered from a trip to Florida ;) Hope you had a good time and happy holidays!ReplyCancel

  • Alison @ Ingredients, Inc.December 18, 2011 - 3:48 pm

    perfect! I believe citrus is one of the top 2012 food trends…. i just read that somewhere :)ReplyCancel

  • Sneh | Cook RepublicDecember 18, 2011 - 4:42 pm

    Isn’t it amazing how one does so many things by rote and never realizes that it isn’t the right way to do them, lol. I love how simple and clear your post makes it look. Awesome!ReplyCancel

  • MikeVFMKDecember 18, 2011 - 5:42 pm

    I remember having to segment some of the citrus we had when I worked in restaurants. Chopping and segmenting. It seemed it was all I ever did. This is concise and helpful for all those that don’t know. Love the pics too, but that isn’t surprising.ReplyCancel

  • sippitysupDecember 18, 2011 - 7:46 pm

    Ah, la supreme! GREFGReplyCancel

  • Rosie @ SweetapolitaDecember 18, 2011 - 9:51 pm

    Love this! I love how informative it is, but I just adore these images. So lovely! xoReplyCancel

  • MonetDecember 18, 2011 - 11:32 pm

    How funny. Ryan JUST asked…”Do we have any grapefruit?” How perfect? Now I can perfectly segment our grapefruit. After a long day of shopping and wrapping, it is lovely to be able to look at these delectable photographs. Thank you for sharing them with me! I hope you have a splendid week, my dear!ReplyCancel

  • chinmayie @ love food eatDecember 19, 2011 - 11:03 am

    I am right now reaching out to my fruit basket searching for an orange! I am craving citrus :)ReplyCancel

  • Sommer@ASpicyPerspectiveDecember 19, 2011 - 11:17 am

    Brian, I love seeing the man-hands working away in the kitchen. That never happens in my house. ;)ReplyCancel

  • Andrew FrishmanDecember 20, 2011 - 4:12 pm

    Mmnnn. . . I LOVES me some citrus, especially when it’s getting hecka segmented.

    No todas las cosas pueden ser consideradas como una suma de partes individuales. De hecho, la mayor parte de nuestra vida se caracteriza mejor como una serie de experiencias interdependientes e integrales.ReplyCancel

  • Maggie @ Kitchie CooDecember 20, 2011 - 4:52 pm

    Brilliant! I had absolutely no idea how to do this until just now. Thank you. I LOVE kitchen tips that make cooking easier.ReplyCancel

  • KristenDecember 20, 2011 - 7:11 pm

    Oh my – I won’t even say how I do it because it is so wrong! Thanks for the great kitchen tip :)ReplyCancel

  • {Recipe: Grapefruit Cake}December 21, 2011 - 12:03 am

    [...] past weekend I featured a post on how to segment citrus.  It’s a technique that, up until recently, I had no idea how to do.  And, surprisingly, it [...]ReplyCancel

  • MargaretDecember 22, 2011 - 11:38 am

    I’m not sure exactly why, but segmenting citrus is one of those therapeutic tasks I love to do in the kitchen. Great job in capturing the step by step process in these gorgeous photos.ReplyCancel

  • Kiri W.December 24, 2011 - 9:16 am

    I am so bad with citrus fruit! Great basic advice, definitely needed.ReplyCancel

  • JanDecember 25, 2011 - 3:50 pm

    I had a caregiver living with me during a several months period when my mother was terminally ill. She had “island” background used fresh lemon in just about everything….soups (to cut the fat, for example in chicken noodle soup), salads, over veggies, etc. Even though it’s been 20 years ago, that has influenced my own cooking since then. Even though I’ve now moved from a home in Florida with a prolific Meyers lemon tree (how I miss it!), you will always find a bowl of fresh lemons in my kitchen.ReplyCancel

  • [...] it for a vegan salad. Because of the acidity of the grapefruit segments (make sure to check out Brian’s beautiful post on segmenting citrus for tips on segmenting citrus), I personally do not think this salad needs any additional lemon [...]ReplyCancel

  • [...] Cut away the membrane and piths of the citrus fruits and cut them into segments. Here’s a step-by-step photo guide by Brian from his food and photography blog, A thought for food that will help you with this [...]ReplyCancel

  • [...] Cut away the membrane and piths of the citrus fruits and cut them into segments. Here’s a step-by-step photo guide by Brian from his food and photography blog, A thought for food that [...]ReplyCancel

  • [...] Cut away the membrane and piths of the citrus fruits and cut them into segments. Here’s a step-by-step photo guide by Brian from his food and photography blog, A thought for food that [...]ReplyCancel

  • My BlogJuly 26, 2012 - 3:25 pm

    [...] Cut away the membrane and piths of the citrus fruits and cut them into segments. Here’s a step-by-step photo guide by Brian from his food and photography blog, A thought for food that [...]ReplyCancel

  • Gladys PulistarNovember 29, 2013 - 8:30 pm

    Ideas formidablesReplyCancel

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