Technique: Suprêming

Cutting citrus into sections with the pith and membranes removed. Excellent way of serving grapefruit or oranges. The easiest way to accomplish this is to cut the peel and pith off with a paring knife, exposing the outer edge of the membranes that separate each section. Then slice down along each membrane to remove the segments in between. Go around the whole fruit until all the juicy segments have been removed, then discard the remaning core and membrane.