Supreming—that is, removing the pith and membrane from citrus fruit so it can be served in slices—is an easy way to elevate any dish that calls for citrus. It works well on everything from oranges and grapefruit to harder-to-find fruits like yuzu and pomelo, and adds panache to a number of healthy salads and desserts.
See our test kitchen demonstrate the supreming technique below, then try it on a grapefruit, avocado and fennel salad, our test kitchen’s crab and fennel salad, or this lightened-up panna cotta.
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[…] Supreme the grapefruit. For directions, see here. […]