How to zest + segment

You're zesting your citrus all wrong! But don’t worry—here’s how chefs do it, along with a foolproof guide to perfectly segmenting your citrus.

X1 Whole citrus

Zesting:

1. Wash the Orange:
- Rinse under water and dry thoroughly.
2. Zest the Peel:
- Use a microplane or fine grater to scrape off the bright orange layer of
the skin, avoiding the white pith. Do it with long strokes following the
shape of the fruit. Keep the microplane still and swipe the fruit along
the grater.

Segmenting:

1. Trim the Ends:
- Slice off the top and bottom of the orange to reveal the flesh.
2. Peel the Skin:
- Stand the orange upright and cut off the peel and pith, following the
curve of the fruit.
3. Cut the Segments:
- Hold the orange in your hand or place it on the board.
- Use a sharp knife to slice along both sides of each membrane to
release the segments.
4. Collect the Segments:
- Repeat until all segments are removed, leaving the core behind.