SEGMENTING CITRUS

Using a paring knife, cut off the top and bottom of the fruit to expose the flesh. Stand the fruit upright on the work surface and, with your knife, carefully remove the skin and bitter white pith, working vertically from top to bottom and following the natural round shape of the fruit, turning it as you go. Carefully trim away any remaining pith.

To segment, hold the fruit over a bowl to catch the juices, and cut down along either side of the membrane to free each section of fruit. Then, if the recipe also calls for the juices, squeeze the membranes over the bowl to extract the remaining juices.