• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Panning The Globe
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • Home
  • Recipes
  • About
  • Contact
  • Press
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • About
  • Contact
  • Press
×

Home » Recipes » All Recipes

HOW TO SECTION A GRAPEFRUIT (with VIDEO)

July 24, 2015 Updated October 12, 2022 by Lisa Goldfinger 8 Comments This post may contain affiliate links

Here's how to section a grapefruit with relative ease. Be sure to scroll down to watch the video so you can see the sectioning technique in action.How To Section A Grapefruit (with Video)

Maybe "luxurious" is not a word you'd normally associate with grapefruit, but that's how it feels to me when I have a big bowl of grapefruit sections chilling in the fridge, ready to enjoy.

It takes some work to eat a grapefruit (no matter how you slice it!) but I'm going to show you a technique that I use for cutting grapefruits into sections that's quick and easy, once you get the hang of it. 

Grapefruit

By the way, for a long time, I've been wanting a "how to" section on the blog. I have some kitchen techniques up my sleeve that I think are worth passing along. So, this is the official launch of the "how to" section, and to make it even more exciting I decided to try something completely new and different -- Video!


Filmmaker: Alex Fabry
Music: "Low Sugar" by Toy Boat

I lived in Boca Raton, Florida for two years when my kids were very little. Florida is the land of citrus, and one of our regular family outings was a trip to the nearby grove, where the kids loved watching the oranges and grapefruits rolling through the sorting and washing machines. My husband and I were there for one reason only - citrus sections. The grove sold containers of hand-sectioned grapefruits and oranges. We bought them by the vat! Then we moved up to Boston, with no groves nearby, so I came up with this technique:

The first step is to cut off a small slice at the stem end of the grapefruit - just enough so you can see the lines that separate the segments. Then turn the grapefruit over and make the same slice on the other side.

step-by-step instructions, how to section a grapefruit

Sit the grapefruit flat on your work surface with one of the cut sides facing up.  Line up your knife along one of the criss-crossing membrane lines, and cut straight down, slicing the grapefruit in half....

how to section a grapefruit step one

Work your way around each half, cutting along the lines (membranes) until you've cut the whole grapefruit into sections with the skin still attached.

Lie each section on its side and, if there's some white pith running along the top (below right) slice it off...

how to slice a grapefruit step two

....and if there are any loose pieces of white membrane (below left) just peel them off

Now hold the section upright and make a cut, separating the fruit from the skin and pith (see how I do it in the video). Repeat with remaining sections.

grapefruit section

Grapefruit sections

I like to keep our fridge stocked so we can grab some for breakfast or snacks. I often make big containers of mixed orange and grapefruit sections to bring as gifts when we visit family for the holidays. I love to put out a big bowl of these for dessert after dinner - it's such a healthy, refreshing fruit salad - a great way to end a meal. Sometimes I'll toss in strawberries, too!

how to cut a grapefruit into sections

And one more really important thing - I would love to hear from you! Let me know how your sections turn out.  Leave a comment when a post inspires you or if you try a recipe. I love to read your comments and suggestions. Tell me what you're cooking these days. Suggest stuff to me for the blog.

Join me on Instagram, Twitter, Pinterest and Facebook, too! Mention Panning The Globe when you follow me, so I know to follow you back!

Talk soon! ~ Lisa

 

 

More All Recipes

  • Berry shrub drink in a glass tumbler with a garnish on top of a toothpick with three berries and a mint sprig.
    How To Make A Berry Shrub and Delicious Shrub Drinks
  • bowl of pasta e fagioli sprinkled with chopped basil and finely grated parmesan cheese
    Pasta e Fagioli
  • oval serving dish filled with patacones, plantain chips, with a bowl of guacamole and a bowl of pico de gallo by the side
    Patacones: Fried Green Plantains
  • Mumbai Sandwich

Filed Under: All Recipes, Cooking Techniques, Lunch and Brunch, Special Features, vegan, Vegetarian Tagged With: video

Reader Interactions

Comments

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

  1. jack vince

    August 13, 2020 at 10:52 pm

    great post! Thanks for sharing this informative post!

    Reply
  2. Carleigh Rochon

    August 11, 2015 at 7:16 pm

    This is great! My daughter is hooked on grapefruit and I've needed a better way to serve it so she doesn't drip everywhere. Thanks!

    Reply
  3. Karl

    August 11, 2015 at 10:44 am

    That's a new interesting way to do it! Looks faster than my way, but your method leaves the membranes on.

    Reply
    • Lisa Goldfinger

      August 11, 2015 at 7:37 pm

      Hi Karl. I like your video. Yes, your way definitely gets just the fillet of grapefruit without any membranes. My way is great for cutting a grapefruit into sections quickly and easily, and I do recommend pulling off any pieces of membrane on the outside of a section. But I don't really mind a stray membrane that might be inside a section. I think both ways are great!

      Reply
  4. Rachel (Rachel's Kitchen NZ)

    July 28, 2015 at 11:02 pm

    I love this way of sectioning - and what a pretty grapefruit - almost good enough to eat (not a grapefruit fan, but if it looked like this...)

    Reply
  5. Wave Watcher

    July 28, 2015 at 10:31 am

    Hi Lisa, interesting. I usually peel off all the rind first. I will try this the next time I buy some grapefruit. I don't think we have any in the stores urging the summer, even in California. With oranges, I usually just slice them in half moons. Chilled ready-to-eat citrus is the best!
    By the way, I love your olive bread recipe, but I don't make it often enough.

    Reply
  6. jen

    July 28, 2015 at 9:37 am

    Love this! Looks so refreshing! Thanks, Lisa!

    Reply
  7. Cheryl Z.

    July 27, 2015 at 3:27 pm

    Nagi... My grandmother did it the old-fashioned way. She peeled the grapefruit, then peeled the skin off each section. She would bring us the bowl, and it would be gone in 5 minutes! Oh, how I miss my gramma!!

    Reply

Primary Sidebar

Welcome to Panning the Globe

Hi, I'm Lisa! I believe we can all make the world's most delicious dishes at home.
I'm excited to share with you hundreds of fabulous, globally inspired recipes to feed your family and entertain your friends.

More about me →

TRENDING FAVORITES

  • Here's an amazing roast chicken recipe from chef Yotam Ottolenghi. Chicken thighs are spiced with za'atar and sumac, tossed with onions, lemons and garlic, and roasted. This is a great dinner party recipe because it's a beautiful dish, you can do all the prep ahead, the chicken is tender and juicy, and the flavors are fantastically delicious!
    Ottolenghi's Roast Chicken with Za'atar and Sumac
  • It's easy to cook a big pot of this award winning white chicken chili, and it's the absolute BEST white chicken chili! Tender chicken, chilies, white beans, spices and a few more goodies in this winning white chicken chili recipe.
    Award Winning White Chicken Chili
  • This Award Winning Chili recipe is hands down the BEST chili con carne I've ever tasted, with the most incredible flavor and texture - made with beef, pork, beans, awesome spices, onions, garlic, tomatoes and beer. Plus it freezes well so you might want to make a double batch.
    Eddie's Award Winning Chili
  • Indian Lamb Biryani: Sumptuous casserole of tender lamb curry with saffron spiced rice with cucumber-mint raita on the side|Panning The Globe
    Indian Lamb Biryani
  • a pot of ratatouille seen from above
    The Best Easy Ratatouille Recipe
  • Teriyaki Salmon Rice Bowl with Spinach and Avocado | Panning The Globe
    Teriyaki Salmon Rice Bowl with Spinach and Avocado
  • bowl of healthy shepherds pie
    Healthy Shepherd's Pie
  • Senegalese Chicken Yassa by Panning The Globe
    Senegalese Chicken Yassa

MORE POPULAR RECIPES

STAY ON TOP OF WHAT’S COOKING

Subscribe to our free newsletter and get the newest recipes and seasonal menu ideas sent directly to your inbox.

Footer

LET'S CONNECT!

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Footer

↑ back to top

Newsletter

  • Sign Up! for emails and updates

Browse

  • Contact
  • All Recipes
  • Quick & Easy Recipes
  • Side Dish Recipes

banner with names of publications that have featured recipes from panning the globe

COPYRIGHT © 2019 · LISA GOLDFINGER AND PANNING THE GLOBE · ALL TEXT, RECIPES, CONTENT AND IMAGES ON THIS SITE ARE THE SOLE PROPERTY OF LISA GOLDFINGER AND PANNING THE GLOBE.

PRIVACY POLICY · CONTACT ME · SUBSCRIBE

114 shares