No one has poorer knife skills than I do. I mean no one. My modus operandi is to proceed super slowly while whispering a prayer with every move. When it comes to anything involving a knife, if I can do it so can anybody.
The season’s gorgeous blood oranges, navels, grapefruits beg to be segmented. They’re even prettier so and make a beautiful garnish for salads, entrees, and desserts. My favorite way to use them is on top of cakes and as a crêpe filling/topping.
On a cutting board, cut both ends of the citrus fruit.
Secure the fruit with one hand. Use a sharp ceramic knife to peel it from top to bottom, removing the skin and pith, and following the contour of the fruit.
Supreme the fruit by cutting out each segment from between the skin walls.