Here’s the trick to cutting citrus fruit segments perfectly so they don’t retain any skin or pith when served. Slice about 1/4-inch off the top and bottom of your lemon, orange, or grapefruit, so you can clearly see the flesh of the fruit.

Following the natural curve of the fruit, slice vertically in one swoop, trying to cut away all the outside membranes without taking away the fruit.  (You’ll cut away about an inch width of peel.) Repeat until you have circled the entire fruit.

Over a bowl so you can catch all the dripping juices, hold the fruit in your palm and delicately slice wedges on either side of the internal membranes.