As much as I love stone fruit and avocados in the summer, I might just love citrus in the winter even more. And when I eat citrus fruits any way other than straight from the peel, I like to it be cut perfectly — removed from its skin, pith (the white portion that’s just inside the skin), and membranes. This part of the fruit is simply not enjoyable when it’s mixed into a salad, on sweet tart, in ice cream, and so on.
When the citrus flesh is free of its skin, pith and membranes, it’s a softer, juicier explosion of delicious flavor in your mouth —- almost like melting butter. And it makes for a gorgeous presentation!
This method will work for any type of citrus. So let’s get to it . . . .
Use a sharp paring knife to slice ¼ to ½-inch off of each end of the fruit.
Continue this all the way around the fruit, and when you’re done, if there’s any remaining pith, go back and remove it.