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.
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.
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.
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....
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...
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....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.
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!
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.
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Talk soon! ~ Lisa
jack vince
great post! Thanks for sharing this informative post!
Carleigh Rochon
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!
Karl
That's a new interesting way to do it! Looks faster than my way, but your method leaves the membranes on.
Lisa Goldfinger
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!
Rachel (Rachel's Kitchen NZ)
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...)
Wave Watcher
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.
jen
Love this! Looks so refreshing! Thanks, Lisa!
Cheryl Z.
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!!