February 08, 2008

How to Supreme An Orange, or a Tangerine, or a Grapefruit...


Supreming is one of those tricks that one can use to instantly make a dish look more special with just a little extra effort. To supreme citrus is to taking peeling to the next level-to actually remove the flesh of the fruit, whole, from the membranes. To be honest, there are not a whole lot of uses for this technique, but it is great for salads or in desserts when you might not want the slight bitterness of any pith or membrane to come through. Plus it looks impressive.

First, you start with a a whole fruit. Larger specimens are easier to handle so pick the largest tangerines, oranges etc as possible.




Next, cut off the very top and bottom of the fruit.



Then, peel the fruit using a knife.



You want to follow the shape of the fruit like so:



Continue until all of the peel is gone. If the peel or pith was especially thick or your fruit wasn't symmetrical, you might end up with a slightly misshapen fruit. It really won't make much of a difference.



Then you want to put you knife between the membrane and the fruit segment. Cut, repeat for the other side and remove the fruit. Repeat for the rest of the segments.



Voila! A naked fruit segment.