This post goes in conjunction with my post on Grapefruit-Soba Noodle Salad. That recipe calls for a supremed grapefruit. "Supreming" is a method of removing fruit sections from the membrane. It's done with citrus fruits and it's a good idea for when you want to serve citrus slices in fancy salads and whatnot. It's done particularly with grapefruits because they have a tough, unpleasant membrane.
Now let's begin the supreming!
1. Trim ends all the way to juicy flesh.
2. Stand fruit upright, and remove peel and pith with knife, following curve of fruit from top to bottom. (A small, serrated paring knife works best.)
3. Holding fruit over a bowl, cut sections along membranes as if you were slicing out a wedge, releasing them one by one. My wedges don't look that awesome, but they got better as I went, lol.
4. Set supremes aside, and squeeze membrane "skeleton" over bowl to release any remaining juice. These juice can be used in the recipe you're making.
Or if you're like me, you will eat the fruit off the skeleton and the peel as though you were eating an artichoke! I'm not about to waste any tasty fruit!
I once saw a cooking contest on tv where people were seeing how fast they could supreme an orange. I can do one it about two minutes, but they were doing them in like, 30 seconds. Perfectly. Maybe one day, lol.