How To: Segment Citrus Fruit

Learning the simple culinary technique of segmenting citrus, can elevate your culinary skills and your recipes. You’ll be surprised how easy it is how to segment citrus fruit.
All citrus fruit is simply delicious to eat as is, but when adding to recipes, removing the pith and membrane of the citrus also eliminates the bitterness that comes along with citrus fruits.
How To: Segment Citrus Fruit - an instructional video showing easy steps to segment citrus by RDelicious Kitchen @RD_Kitchen #video #howto #citrus #orange #grapefruit #guide
The culinary technique for segmenting citrus is also known as “suprême”, which is just a fancy name for this simple technique! Segmenting citrus removes the tough and bitter components of the citrus, leaving sweeter, more tender, and attractive pieces of citrus. Add them to a recipe and the citrus color will make your dish pop with color. The delicate pieces of citrus will just melt in your mouth.

How to Segment Citrus:

  1. Using a sharp knife, carefully slice off the top and bottom of the orange, giving you a stable cutting surface making it easier to trim the rest of the peel.
  2. Trim away the skin and the pith by cutting even downward strokes, slicing the skin away from the flesh and discard. When cutting, try not taking too much of the fruit.
  3. Using a paring knife, carefully cut between the membranes to segment the orange. Cut until you reach the middle of the orange, but not cutting all the way through.
  4. Continue with the remaining citrus segments. Slide a paring knife between the membrane and segment, then pop the segment out.

Use the excess juice to for salad dressing or marinades. 
Follow the video below to perfectly segment citrus fruits. 

Want to test out your new culinary skill? Try making this Citrus Beet Salad with a Champagne Vinaigrette Dressing.
Citrus Beet Salad with a Champagne Vinaigrette Dressing via RDelicious Kitchen @RD_Kitchen
RDelicious Kitchen @RD_Kitchen

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How To: Segment Citrus Fruit - an instructional video showing easy steps to segment citrus by RDelicious Kitchen @RD_Kitchen #video #howto #citrus #orange #grapefruit #guide

Citrus Beet Salad with Champagne Vinaigrette Dressing

Add a pop of color and fresh flavors with this Citrus Beet Salad with a Champagne Vinaigrette Dressing.
Citrus Beet Salad with Champagne Vinaigrette Dressing via RDelicious Kitchen @rdkitchenOne summer in high school, I worked for this catering company and they had this citrus salad on the menu that majority of customers ordered. One busy weekend, there a bunch of catering events scheduled and I was working the prep station, segmenting hundreds of citrus. I became pretty speedy at the process. By segmenting citrus away from the connective membrane makes it more tender and visually appealing, especially for a salad.
Citrus Beet Salad with Champagne Vinaigrette Dressing via RDelicious Kitchen @rdkitchenBeets have a very distinct earthy flavor. By adding something acidic, like citrus fruit, it offsets it by giving the beets a sweeter note.
Beets contain two important nutrients that can help lower blood pressure: potassium and nitrate. Potassium works with sodium to maintain the volume of blood in circulation steady. More sodium in the body means more water, more blood volume and higher blood pressure. Consuming more potassium helps flush sodium out of our system, lowering blood pressure.
Citrus Beet Salad with Champagne Vinaigrette Dressing via RDelicious Kitchen @rdkitchen

I just love the bright colors the ingredients in this salad bring. More colors, more nutrients!
Citrus Beet Salad with Champagne Vinaigrette Dressing via RDelicious Kitchen @rdkitchen

Print
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Citrus Beet Salad with Champagne Vinaigrette Dressing on a white platter

Citrus Beet Salad with Champagne Vinaigrette Dressing

  • Author: Julie @ RDelicious Kitchen
  • Yield: 4 1x

Ingredients

Scale
  • 3 beets, greens and stems removed
  • 1 grapefruit, cut into segments
  • 1 orange, cut into segments, reserving 1 tablespoon of juice and the zest
  • 1 tablespoon olive oil
  • 1 tablespoon champagne vinegar
  • 1/2 tablespoon honey
  • pinch of salt and pepper
  • 2 cups arugula
  • 1/4 cup toasted walnuts

Instructions

  1. Preheat oven to 425 degrees. Scrub beets clean under cold water. Wrap each beet in tin foil. Place on a baking sheet; bake until beets are slightly soft to the touch, 45 minutes to 1 hour depending on their size. Cool beets in packets, then rub off skins (use a paring knife for tough spots). Quarter each beet.
  2. In a small bowl, whisk together olive oil, champagne vinegar, honey, orange juice, salt, and pepper.
  3. In a large bowl, combine the beets and arugula. Drizzle half the vinaigrette over the beet arugula mixture and toss to combine.
  4. Top with grapefruit segments, orange segments, and walnuts. Drizzle the remaining vinaigrette on top. Garnish with orange zest.

Notes

Time-saving tip: Use Love Beets (See Supermarket RD’s Picks), which are already cooked and steamed.

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