Label
All
0
Clear all filters

Peeling and Slicing Citrus Fruit

Appears in
Le Cordon Bleu Dessert Techniques

By Le Cordon Bleu

Published 1999

  • About
Oranges, lemons, limes, grapefruit and kumquats, or any of the wide variety of sweet aromatic citrus fruit are the essence of many sweet dishes. Explaining a method of peeling citrus seems so fundamental as to be superfluous, but using the wrong technique results in unwanted pithy deposits that will ruin the flavour of the fruit.

  1. Cut a slice off both ends of the fruit to remove the peel and pith at the top and bottom. Stand the fruit on a board and cut off the peel in wide strips, working from top to bottom. Remove all pith at the same time as the peel.

  2. Turn the fruit sideways and cut it into slices of the required thickness. Remove and discard any pips that appear in the slices as you go.

  3. If the fruit is intended for reassembly, stack the slices and secure them in place with a cocktail stick. Use a wooden cocktail stick, not plastic, if the fruit is to be coated in a hot caramel since plastic will melt.

Become a Premium Member to access this page

Download on the App Store
Pre-register on Google Play

Monthly plan

Annual plan

Part of

The licensor does not allow printing of this title