Segmenting, also called suprêming, is the knife technique of removing the skin and white pith from a citrus fruit and freeing the individual segments - the wedge-shaped pieces of pulp - from their membranes.
The term comes from classical French cuisine: "suprême" refers to removing the bitter white pith and membranes to leave clean, juicy fruit. To do it, the cook cuts off the top and bottom of the fruit, slices away the skin and pith following the fruit's curve, then cuts along each membrane to release the segments.
Segmented citrus is used to garnish salads, desserts, and cocktails, giving a clean presentation without the tough skin or membranes, as in the citrus-and-lettuce contrast of a fattoush salad.