How to Supreme an Orange

Supreming is a classic French technique that transforms everyday citrus into something truly elegant. It involves carefully slicing away the peel, pith, and membranes of citrus fruits—leaving only the pure, jewel-like segments behind. No bitterness. No chewy membranes. Just bright, juicy perfection.

This method is often used in fine dining, where presentation and texture matter just as much as flavor. Supremed citrus brings a delicate, refined quality to everything from fruit salads and savory seafood dishes to cakes, tarts, and even cocktails. Think of it as giving citrus a little extra polish—because sometimes, an orange slice just isn’t enough.

Whether you're dressing a leafy salad with vibrant grapefruit wedges, layering blood orange segments on a tart, or topping a panna cotta with a burst of sunshine, supreming makes all the difference. And while it looks fancy, it's surprisingly easy to do at home with a sharp knife and a little care.

How to Supreme an Orange

You’ll need:

• A sharp paring knife or small chef’s knife

• A cutting board

• An orange (or other citrus)

Instructions

1. Slice off the top and bottom

Place the orange on a cutting board. Use your knife to cut off about ½ inch from the top and bottom so the flesh is exposed and the fruit sits flat.

Tip: When cutting away the bitter white pith, try to leave as much of the juicy fruit intact as possible.

2. Trim away the peel and pith

Stand the orange upright. Working from top to bottom, follow the curve of the fruit as you slice downward to remove the peel and all the white pith. Turn the orange and repeat until no pith remains.

3. Locate the membranes

Look for the thin, white lines dividing the segments.

4. Cut out the segments (supremes)

Gently slice along one side of a membrane to the center of the fruit. Then slice along the other side of the same segment, releasing the clean segment from the fruit.

The segment should pop out without any membrane attached.

Repeat for each segment.

Now You’re Supreming Like a Pro

Mastering this simple technique opens the door to a whole new level of flavor and presentation. Supremed citrus adds brightness, elegance, and just the right touch of acidity—without the bitterness of membranes or pith.

Use your perfectly segmented oranges to top a coconut panna cotta, layer them in a citrus and fennel salad, or spoon over honey almond cake for a fresh finish. They’re also beautiful on tropical breakfast bowls, citrus-glazed roasted chicken, or even in a simple sparkling mocktail.

It’s a skill that makes a big impact—and once you try it, you’ll never look at a peeled orange the same way again.