I love the juicy look of citrus wedges, also known as "suprêmes". They add bright color and a flawless look to salads, tarts, crostini, etc. It might take you a few tries to perfect the technique, but it's worth it to learn. You can segment lemons, limes, oranges, grapefruits, and so on.
Active Time: 10 minutes
Tools: pairing or small chef's knife and cutting board
1. Slice the top and bottom off the citrus - This gives you a flat surface and will make it easier to trim away the rest of the citrus peel.
2. Trim away the skin and pith (the white part) - Start at the top and slice downwards following the curve of the fruit. Try to cut away all of the skin and the pith without also taking off too much of the fruit. I usually err on the side of caution and then go back afterward to trim spots that I missed.
3. Separate the segments and Remove - Do this over a small bowl to catch the citrus juices. Have another bowl on the side for the segments. Slide the knife in between one of the segments and the chewy membrane. Cut until you reach the middle of the fruit, but don't cut through any of the membrane. Repeat on the other side and gently slide the segment out.
4. Repeat with all the other segments - Continue with the rest of the fruit. Slide your knife between each membrane and segment, and then pop the segments out. The first segment is always the hardest to get out and then it gets easier.