--- title: "Segment: what it means in cooking — Tiny Plates" description: "A citrus segment is one of the natural wedges inside an orange, lemon or grapefruit. To segment is to separate them, with or without their thin skin." url: "https://www.tinyplates.dev/glossary/segment" --- # Segment A citrus segment is one of the natural wedges inside an orange, lemon or grapefruit. To segment is to separate them, with or without their thin skin. Also called Segments, Segmented, Citrus segments. A segment is one of the natural wedges inside a citrus fruit, each wrapped in a thin membrane. To segment a fruit means to separate it into those pieces. You can pull the segments apart by hand, which keeps the membrane on, or cut the flesh out from between the membranes with a knife, which is called [supreming](https://www.tinyplates.dev/glossary/supreme). ## How to do it By hand, for snacking and rough salads: 1. [Peel](https://www.tinyplates.dev/glossary/peel) the fruit and pull off as much of the white pith as you can. 2. Press your thumbs into the hole at the top and pull the fruit in half. 3. Separate the segments along their natural seams. With a knife, for clean segments with no membrane: 1. Cut a slice off the top and bottom so the fruit stands flat. 2. Cut the peel and pith away in strips, following the curve, until only the orange flesh shows. 3. Hold the fruit over a bowl to catch the juice. 4. With a sharp [paring knife](https://www.tinyplates.dev/glossary/paring-knife), cut down along both sides of each membrane toward the center. Each segment falls out free. 5. Squeeze the leftover membranes over the bowl for the juice. ## How to use it * Toss knife-cut segments into salads with fennel, beets (beetroot in the UK) or avocado. * Lay them on fish, duck or a dessert as a garnish. * Use the juice that collects in the bowl in a [vinaigrette](https://www.tinyplates.dev/glossary/vinaigrette). ## Common mistakes * Leaving thick white pith on the fruit. It is bitter and spongy. * Cutting deep into the flesh when you remove the peel. Follow the curve closely and work in narrow strips. * Using a dull knife, which squashes the segments and loses juice. * Throwing away the peel before you take the [zest](https://www.tinyplates.dev/glossary/zest). Zest the fruit first, then segment it. ## In recipes "Segmented orange" can mean either method, so check the context. In a salad or a plated dish it usually means knife-cut segments without membrane. "Orange segments" in a lunchbox or fruit bowl usually means pulled apart by hand. ## Recipes that use this technique 3 recipes from the sites we collect. * [![](https://www.onceuponachef.com/images/2014/04/strawberry-orange-salad-2-1200x1500.jpg)Strawberry and Orange Salad with Citrus Syrup and Fresh Mintwww.onceuponachef.com · 15 min](https://www.onceuponachef.com/recipes/strawberries-and-oranges-in-brown-sugar-citrus-syrup.html) * [![](https://www.onceuponachef.com/images/2022/12/citrus-pomegranate-fruit-salad-12.jpg)Winter Citrus & Pomegranate Fruit Saladwww.onceuponachef.com · 30 min](https://www.onceuponachef.com/recipes/citrus-and-pomegranate-fruit-salad.html) * [![](https://minimalistbaker.com/wp-content/uploads/2015/02/Mexican-Quinoa-Salad-SQUARE.jpg)Black Bean Quinoa Salad with Orange Lime Dressingminimalistbaker.com · 30 min](https://minimalistbaker.com/black-bean-quinoa-salad-with-orange-lime-dressing/) ## Related terms * [SupremeTo supreme citrus is to cut out its flesh in clean wedges with no peel, pith or membrane. A supreme is also a chicken breast with the wing bone on.](https://www.tinyplates.dev/glossary/supreme) * [ZestZest is the thin, colored outer layer of citrus peel, full of fragrant oils. To zest a lemon is to scrape off that layer and leave the bitter pith.](https://www.tinyplates.dev/glossary/zest) * [PeelTo peel is to remove the skin or rind from fruit and vegetables with a peeler, a knife, your fingers or a quick blanch, keeping as much flesh as you can.](https://www.tinyplates.dev/glossary/peel) * [Paring knifeA paring knife is a small knife with an 8 to 10 cm blade for peeling, trimming, coring and other detailed work. Here is how to use it safely.](https://www.tinyplates.dev/glossary/paring-knife) * [VinaigretteVinaigrette is a dressing of oil and vinegar, usually three parts oil to one part acid, with salt and mustard. It dresses salads, vegetables and grains.](https://www.tinyplates.dev/glossary/vinaigrette) [More in knife skills and preparation](https://www.tinyplates.dev/glossary/category/knife-skills)[Every term from A to Z](https://www.tinyplates.dev/glossary)