Have you ever wanted to learn how to Supreme an orange?
Learn how to supreme an orange or any other citrus fruit, and you can make your salads look like they do at restaurants. You may have noticed when you eat in a restaurant that the citrus segments have no membrane or white pith on them. This makes them easier to eat and they look nicer too.
Once you’ve practiced the “supreme” method a few times you will see how easy it is to do. Our step by step below with photos will help guide you.
What is the membrane of citrus fruit?
The membrane is like a coat for the actual fruit segments or sections, inside the peel, helping hold the pieces together. The texture is thin and papery, and relatively easy to remove. You can remove the membrane from any orange, lime, grapefruit or lemon.
Once removed the citrus segments are considered citrus supreme.
Our Tricolore Salad is topped with perfect orange “supreme”
Step by Step on how to supreme any citrus fruit:
Step 1: Cut off both ends of the orange
Step 2: Stand the orange upright and with your knife and cut downward to remove the peel and pith.
Follow the natural curve of the orange from top to bottom. Continue around the orange until all peel and pith are removed.
Step 3: Once you have removed the peel you can easily see the membranes between each segment. Slice on each side of the membrane to remove the segment.
Step 4: Continue until each segment is removed
- Use a very sharp knife. We recommend a serrated knife with a sharp tip
- Cold oranges are easier to cut and segment
- Navel, Valencia, and Blood Oranges are easiest to segment because they are firmer. Softer oranges, such as Cara Cara, Mandarins, and Satsumas can be segmented but it can be harder to get a clean cut.