Here’s how to segment citrus fruit. Segmented oranges, grapefruit and pomelo are beautiful additions to salads, entrees and desserts. Segmenting citrus is a little tricky at first, but I know you’ll get the hang of it quickly.
Slice off the top and bottom. Try to feel for where the pith (white skin) and the flesh of the fruit meet.
Peel flesh from top to bottom: Place the fruit on a cutting board and using a sharp knife cut between the flesh and the peel from top to bottom. Make several cuts like this all the way around the orange.The challenge is to cut as little of the flesh as possible while getting as much of the pith as possible.When you’ve gone all around, you may need to trim off any extra white parts to get naked oranges.
To cut segments: Cut out the white center core, make a fairly deep V cut into the center of the fruit so that you are cutting open all the segments. This will expose any seeds and allow you to slide your knife between the membrane and the flesh of the fruit. Repeat this with each segment, they should be fairly easy to pop out.
For round slices: Lay the orange on its side and cut slices.
For diced pieces, split orange in half and remove the white center core. Separate into individual pieces. Cut into diced pieces.
With oranges, because the membranes separating the segments are relatively tender and not very bitter, it’s not necessary to remove them. With grapefruit however, (or if you want to be uber fancy with your oranges) you’ll want to remove the membranes. See video for detailed instruction.