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Slicing Citrus

When slicing oranges, grapefruits, and other citrus fruits for salads, it's important to cut the sections free of the membranes, which are fibrous and bitter. Here's how we do this in the test kitchen.

When slicing oranges, grapefruits, and other citrus fruits for salads, it's important to cut the sections free of the membranes, which are fibrous and bitter. Here's how we do this in the test kitchen.

1. TRIM

1. TRIM:

After cutting a thin slice from the top and bottom of the fruit, use a paring knife to slice off the rind, including the white pith, by cutting from the top to the bottom of the fruit. Try to follow the contour of the fruit as closely as possible.

2. SEGMENT

2. SEGMENT:

Insert the blade of the paring knife just between the membrane and the section and slice to the center of the fruit. One side of the section will be separated.

3. SLICE

3. SLICE:

Turn the blade of the knife so that it is facing outward. Slice along the membrane on the other side of the section until the section falls out. Repeat with the remaining sections.

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