Cutting to Heart of Citrus Sections

The key to attaining attractive citrus sections is using the right implement--either a very sharp utility or serrated knife. Either grapefruit or oranges may be cut in the same manner.

Chilled fruit is easiest to peel. Begin by cutting off both ends deep enough to expose the flesh of the fruit.

Using a sawing motion, cut the remaining outer colored peel away from the fruit in a continuous spiral (Step 1). If any white pulp remains, remove it by cutting downward with the curve of the fruit.

Once the peel is removed, it’s easy to see the membranes that divide the fruit sections. Working over a clean bowl, remove the sections by cutting downward alongside each membrane to the center of the fruit (Step 2).

Repeat, cutting down the other side of the section, very close to the membrane. It may be necessary to turn the knife blade sideways several times to loosen the section at the center.

Allow the section to fall into the bowl, along with any juice (Step 3). Discard any seeds. Continue to lift out the fruit section by section until all have been removed.