How To Suprême a Citrus

Slice half an inch from the top and bottom of the citrus fruit. If it’s an especially thick skin, slice more—you want to expose the flesh underneath.

Stand the citrus upright so it is sitting flat on one of the cut ends. Remove the peel and the underlying white part (the pith) by cutting it off in long, sloping strips from top to bottom.

Once you have cut away all the peel and pith, you have a naked citrus. To cut out the individual wedges, look closely at the fruit and find the small white lines that run from top to bottom—these are an extension of the membrane.

Hold the fruit in the palm of your non-knife-wielding hand. With the pairing knife, make a vertical slice along the inside of one of the white lines until you get to the center of the fruit.

Make the same cut on the opposite side of the segment. With a flicking motion, cut out the segment between the lines. That piece of fruit is the suprême—place it in a bowl.

Carefully cut out the remaining wedges by slicing along the adjacent membranes and flicking them free. When done, you’ll have the beginnings of a suprêmely fabulous citrus salad.