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SEGMENTING CITRUS

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SEGMENTING CITRUS

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More to it than it sounds.

Often when you read in a recipe to ‘segment’ a grapefruit or orange or any kind of citrus for that matter, this doesn’t as many believe just mean to peel the fruit and remove the segments. It actually refers more to ‘filleting’ the fruit, as in you are segmenting the fruit but only taking the premium flesh within the segments, leaving behind all the fruits pith, pulp, skin, rind and seeds.

  1. Fruit with the cook’s knife, ensuring that you remove the membrane around the back of the segments. The best way to do this is to peel the fruit with a knife with the fruit standing on a chopping board.
  2. Then hold the fruit in your non-dominant hand, and carefully align the paring knife on the back of the segment right next to the membrane that separates that segment from its neighbour and cut towards the centre of the fruit.
  3. Then repeat this on the other side of the segment and the fillet should come free.
  4. Repeat this to each segment around the fruit and you will have properly ‘segmented’ or ‘filleted’ a piece of citrus.

Paul Hegeman

Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age.

Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels.

He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.

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