In the March issue of Santé magazine, you'll find the recipe for yamboon salad with mint crema from Hartwood. Perfect citrus prep is key—here's the expert technique we've honed in professional kitchens.
Supreming citrus removes the rind, bitter white pith, and membranes, yielding pristine pulp segments. This classic method elevates salads, desserts, and cocktails.
A razor-sharp knife is essential—it glides effortlessly; a dull one demands force and risks slips. Start by trimming the top and bottom to reveal the flesh circles. Follow the fruit's curve to excise skin and pith fully, then trim any lingering white.
Slice into 1-inch pieces here, or supreme: Hold the fruit in your non-knife hand over a bowl. Cut tightly along one membrane, then the next, releasing each wedge. Repeat to detach all segments, then squeeze the core for bonus juice to save for vinaigrettes or marinades.
From the kitchen of Hartwood, €29.95 via AKO.
