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Peeling and Slicing
Appears in
By Jeni Wright, Eric Treuille and Le Cordon Bleu
Published 1996
When cutting the peel from citrus fruits, it is important to cut away the bitter white pith with it, leaving the flesh intact. Use a serrated knife if you like, or a chef’s knife as shown here, which gives a smoother finish.
- Cut a slice of peel from both ends of the fruit to expose the flesh. Stand fruit upright and cut away the peel and white pith, following the curve of the fruit.
- Hold the fruit firmly on its side and cut the flesh crosswise into slices about 3 mm thick, using a gentle sawing action with the knife.
