How to supreme a citrus fruit

Supreming Citrus Fruit

Want to know how restaurant chefs get those perfect citrus slices with no pith and no membranes? Well there's a name for that technique: it's called supreming. It's just a fancy word for something that really isn't that difficult. With a little practice you'll be a master at this method, and your salads will look oh so classy.

Directions:

Step#1

Is your knife sharp? This is one of those obvious moments where you can test a dull knife with a sharp knife. A dull knife will make this process harder and one is likely to spend more time prepping and having less than perfect slices. We recommend taking a few minutes before you begin and sharpen your knife with our electric knife sharpener to set you up for the ultimate success. Use a chefs knife to slice off the top and bottom of your orange.

Step#2

Use a chefs knife to slice off the top and bottom of your orange. Stand your orange upright on the cutting board. Starting at the top of the orange, guide your chef's knife down to the base, curving the knife with the shape of the fruit. Continue all the way around the orange until all of the rind and pith is removed. If you have white pith left on the outside of the orange, go back around and slice it off

Step#3

Once all the pith is removed, you'll be able to see the membranes between each orange wedge. Use a paring knife to slice along the inside of the membranes

Step#4

Lift out your supremed orange wedges and place them in a bowl. Now they're ready for a recipe or a snack!