Break the pomelo in half with your hands and take out the segments from
the membrane over a bowl.
Not exact matches
Working
over a
bowl to catch juices, cut oranges between inner
membranes and fruit to release segments into
bowl; squeeze juice from
membranes into
bowl and discard
membrane.
Holding fruit
over a
bowl, cut sections along
membranes as if you were slicing out a wedge, releasing them one by one.
Set supremes aside, and squeeze
membrane «skeleton»
over bowl to release any remaining juice.
Then, working
over a
bowl, remove the segments, cutting between the
membrane.
Meanwhile, for the salad, segment the oranges by holding them
over a
bowl and using a small, sharp knife to cut the flesh away from the inner
membrane, letting the segments and any juice fall into the
bowl.
Working
over a medium
bowl, cut between the
membranes to release the grapefruit segments into the
bowl.
Hold fruit
over large
bowl, and cut sections along
membranes to release each wedge.
Then,
over a medium
bowl, cut out each segment by inserting the blade of the knife between the flesh and the
membrane.
Working
over a
bowl, cut along
membranes of remaining 3 citrus to release segments.
Working
over small
bowl, cut between
membranes to release orange segments.
Squeeze
membranes and trim
over bowl to release juices.
Working
over bowl, cut between
membranes of lemon to release segments.
Over a
bowl, carefully cut out the sections of the fruit from the
membrane.
Working
over a medium
bowl, cut lemons along sides of
membranes to release segments into
bowl.
Working
over a medium
bowl, cut between
membranes of 2 blood oranges to release segments into
bowl; squeeze juice from
membranes into
bowl and discard
membranes.
Working
over bowl with beets, cut between
membranes to release segments into
bowl.
Working
over a medium
bowl, cut the segments from the surrounding
membranes and let them drop into the
bowl.
Holding fruit
over a
bowl, cut sections along
membranes as if you were slicing out a wedge, releasing them one by one.
Holding peeled fruit
over bowl, work knife in along
membrane on both sides of every section, releasing flesh into
bowl.
Working
over a
bowl, cut along the grapefruit segments to release them from the
membrane, letting them drop into the
bowl as you go.