At the risk of stating the obvious, there are several ways to prepare citrus fruits such as oranges, lemons and grapefruit.
I’m sure you’re familiar with the technique of cutting off the top and bottom, scoring the peel, pulling it off, and removing the segments by hand; however, there are times when you want to avoid the membrane that surrounds each segment, such as in fruit salads or when decorating cakes and sweets.
Using a sharp knife, start off by slicing off the top and bottom of the fruit. Then carve off the peel, holding the knife flat against the fruit.
You need to cut deep enough to remove all the white pith of the fruit. Carve all the way round until you remove all the peel.
Now, hold the fruit in the palm of your hand, and carefully slice down segment of the fruit, against the membrane.
Do this on both sides of the segment, and the fruit will fall out onto the blade of your knife, leaving behind the core and the membrane.
At this point you can also remove any pips from the segment. Carry on, one segment at a time until you are just left with the core and membrane. Although slightly wasteful, this method gives you great looking fruit pieces without the bitterness of the membrane or pips.