Pristine segments of oranges or grapefruit are a welcome addition to a fruit salad and make a beautiful garnish on cakes, tarts, or other desserts.
To cut any citrus into segments, first trim the top and bottom flat to expose the inner fruit. Set the fruit so it is standing on the work surface and use a paring knife to remove the skin and bitter white pith. Follow the natural round shape of the orange and take care not to cut off too much of the flesh of the fruit. Turn the citrus as you make each cut. Trim off any white areas that may remain before segmenting the fruit.
Hold the trimmed fruit over a bowl to catch all the juices and pieces. Use a paring knife and carefully cut along the membrane, on both sides of each segment. As you free the segments, let them fall into the bowl. Fold back the membrane like pages of a book, until all the segments are free. Then squeeze the membrane over the bowl to extract as much juice as possible.

Instructor: Jill Novatt