Suprêming citrus may be a labor of love, but there really is nothing more refreshing than taking a bite into one of these segments.
Recipe information
Yield
4 Servings
Ingredients
Preparation
Step 1
Slice off bottom and top of 1 grapefruit, cutting just past the white pith to expose the fruit underneath. Stand grapefruit upright on 1 flat end and, using a small thin knife, remove peel and white pith in sections, cutting down sides from top to bottom and rotating grapefruit as you go. Working over a medium bowl, cut along either side of membranes to release segments; discard membranes. Repeat with remaining grapefruit and 2 oranges.
Step 2
Using a slotted spoon, transfer segments to a small rimmed baking sheet and sprinkle with demerara sugar and salt. Using a kitchen torch, brûlée until sugar is melted and bubbling and segments are caramelized, about 2 minutes; let cool.
Step 3
Meanwhile, slice off bottom and top of lime, cutting just past the white pith to expose the fruit underneath. Stand lime upright on 1 flat end and, using a small thin knife, remove peel and white pith in sections, cutting down sides from top to bottom and rotating lime as you go. Working over a small bowl, cut along either side of membranes to release segments; discard membranes. Pat lime segments dry with paper towels, then coarsely chop.
Step 4
Stack basil leaves and gently roll up into a cylinder. Slice crosswise with a rocking motion to make thin ribbons.
Step 5
Transfer grapefruit and orange segments to a platter. Serve topped with lime and basil.
