Citrus fruit segments

Removing the membranes from oranges and other citrus fruits is nothing new, but using liquid nitrogen takes this procedure a step further. Every orange segment is made up of countless tiny sacs containing the actual juice of the orange. These sacs are perfect for incorporating into sauces and dressings, or as a simple garnish to a starter or dessert. 

Recipe per citrus fruit.

Citrus fruit segments

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As needed:


grapefruit, orange, blood orange, etc.

As needed:


liquid nitrogen

Preparation method

  • Carefully peel the membrane from the orange or other citrus fruit so as to minimise the damage to the juice sacs.
  • Take the sacs from one orange and, in a wire skimmer, drop them into the liquid nitrogen.
  •  When they sink to the bottom, they will be frozen solid.
  • Scoop them from the nitrogen and place between two sheets of grease-free paper.
  • Roll over gently with a rolling stick to separate all the juice sacs from each other.
  • Place in a big, shallow container and set in the freezer to come to temperature. Because of the extreme cold of the finished product, NEVER serve immediately! Tip: this technique can also be used with blackberries and raspberries. Nice applications for preparing a raspberry dressing.

Serving suggestions

  • As a garnish in a dressing or sauce.
  • As a garnish to a dish.
  •  'Bread' a scoop of sorbet or a quenelle with the frozen sacs just before serving.

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