Sectioning citrus is how professional chefs get the beautiful juicy segments of citrus fruit are nothing but pulp (no peel, pith or membranes). I can’t perfectly slice it against the membranes but once I get it all sectioned I squeeze the remaining pulp and membranes to get the juice which I then use in salad dressings. Here’s a quick photo tutorial to help you know how to section citrus fruits.
This would make a good infographic in one large image!