A citrus suprême cut is made by removing the peel and inner membranes from a citrus fruit so that only the fruit segments remain. It is used with oranges and grapefruits in salads and dessert presentations. It shares its name with, but is a different technique from, the fish-cutting technique of the same name.
Where It’s Used
“Remove the orange peel and membranes completely with a knife, then take out the segments one by one.”
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