Citrus sections are a delightful way to eat up the abundance of oranges and grapefruit this time of year. With all the pithy white and membranes removed, even the pickiest of eaters will delight in a bowlful. When I first had sectioned oranges at my in-laws’ house, I wondered how on earth they had spared the time to de-membrane each little piece. So tedious!
There is a trick to sectioning citrus efficiently. It isn’t difficult, and it makes the most elegant dessert:
1. Start with fresh citrus. The closer to it having been plucked from the maternal tree, the better, as the whole process is easier when the peel is fresh and crisp, and not soft and leathery as it will get after awhile.
Repeat the process with as many fruits as you wish, and soon you will have a big bowl of fresh citrus sections! Don’t forget to give the husk of the orange a little squeeze afterwards. There will still be lots of juice left.