The technique of segmenting a grapefruit is similar to segmenting other citrus fruits - the aim is to remove the membrane and pith, and serve the segments as individual, whole pieces. Don’t forget to squeeze out the leftover membrane before discarding, as this will contain a lot of flavoursome juice.
1
Slice a little of the top and bottom of the grapefruit to give two flat edges and give a stable cutting surface
2
Using the front of the knife, starting at the top slice downwards following the curve of the fruit
3
Cut away all the skin and pith, ensuring not to remove any flesh
4
Use the knife to gently slice between one of the segments and the connective membrane
5
Cut until you reach the middle of the fruit, ensuring you do not pierce the membrance
6
Repeat on the other side of the segment and lift out from the centre until completely released
7
Repeat to remove all the segments, squeezing the excess juice out
Uses
Try this technique in Adam Gray’s Cornish crab recipe or Shaun Rankin's Sea trout and grapefruit recipe.
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