Limited Edition Collector Blades
How to Supreme an Orange (or Any Citrus)
How do you supreme an orange? Cut off both ends, slice away the peel and white pith following the curve of the fruit, then cut each segment free by slicing along the inside of the membranes on either side. A small, very sharp knife is key. The Dalstrong Shogun Series 3.75" Paring Knife ($99) has an 8–12° edge on a 62+ HRC AUS-10V core, so it slices membrane cleanly instead of crushing the fruit. On a budget, the Gladiator 3.5" Paring Knife ($35) works well too.
"Supremes" are citrus segments with no peel, pith or membrane. They're used in salads, desserts, seafood dishes and cocktails. This works for oranges, grapefruit, blood oranges, lemons and limes.
Step by step
- Top and tail. Cut a thin slice off each end so the fruit sits flat and you can see the flesh.
- Remove the peel. Stand it on one end. Following the curve, slice down from top to bottom to cut away the peel and white pith in strips. Rotate and repeat.
- Trim leftover pith. Go back over any white patches.
- Cut out the segments. Hold the fruit in your hand over a bowl. Slice along one side of a membrane toward the center, then along the next membrane, and the segment pops free.
- Squeeze the core. When you've cut out every segment, squeeze the leftover membranes over the bowl for juice.
Which knife for which citrus
| Fruit | Best knife | Why |
|---|---|---|
| Limes, lemons | Paring knife | Small fruit, tight membranes |
| Oranges, blood oranges | Paring or utility knife | Medium size |
| Grapefruit, pomelo | Utility knife | Thick peel and bigger fruit |
Tips for clean supremes
- Chill the fruit first; cold citrus is firmer and easier to cut.
- Use a sharp knife. A dull one tears the membranes and wastes juice.
- Work over a bowl to save the juice for dressings.
- Don't press down; let the edge do the work.
Our picks
Paring Knife 3.5", Shogun Series, ELITE ($99). Spec sheet: Japanese AUS-10V core, 62+ HRC, 8–12° edge, 66-layer Damascus or hammered finish.
Paring Knife 3.5", Gladiator Series, NSF Certified ($35). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified.
Utility Knife 6", Shogun Series, ELITE ($119). Spec sheet: Japanese AUS-10V core, 62+ HRC, 8–12° edge, 66-layer Damascus or hammered finish. A slightly longer blade for grapefruit and pomelo.
What to do with supremes
Toss them into a fennel and arugula salad (see how to cut fennel), spoon them over seared scallops, fold them into a fruit salad, or use them to garnish cocktails. Store supremes in their juice in the fridge for up to a couple of days.
Hone before you start with a ceramic honing rod ($79); a sharp edge is safer and gives cleaner cuts. More: knife safety tips.
FAQ
How do you supreme citrus?
Cut off both ends, slice away the peel and pith, then cut each segment free along the membranes. A sharp paring knife like the Dalstrong Shogun Series 3.75" Paring Knife ($99) makes it clean.
What does supreme mean in cooking?
Citrus segments with the peel, pith and membranes removed.
What knife is best for supreming?
A small, very sharp paring knife for lemons, limes and oranges; a utility knife for grapefruit.
Can you supreme a lemon?
Yes, the same way as an orange. The segments are smaller, so a paring knife helps.
