Segmenting citrus fruits into what are called “supremes” allows you to serve them in an elegant way. To segment an orange or grapefruit, slice off the top and bottom of the rind. Then remove the rest of the rind, slicing from top to bottom, making sure to remove all the pith but leaving as much fruit as possible. When the fruit is peeled, slice through the fruit along either side of each membrane to remove only the fruit sections. Work over a bowl to capture the juices. When you have cut out all the segments, squeeze the remaining juice from the fruit into the bowl over the segment.