Kitchen Confidence

A New Way to Segment Grapefruit

By • January 29, 2014 • 16 Comments

Inspired by conversations on the Food52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun.

Today: A new way to unearth perfect segments from your favorite citrus fruit.

How to Segment a Grapefruit on Food52

When the sun doesn't come out in wintertime, grapefruit is a consistent beacon of light. For unbeknownst reasons, people have strong feelings about grapefruit; some demand a healthy dousing of sugar in order to stomach, while others can eat it straight-up, unadultered. Those who require sweetener embark on archaeolgical-esque digs to unearth its segments, as the veiny skin only compounds its tartness.

No arsenal of grapefruit utensils on hand? No problem. We have a secret to let you in on: You can remove grapefruit segments in their entirety, while creating minimal waste.

Segmented grapefruit may require a little more work up front, but the end eating experience is far superior (read: no risk of getting squirted in the eye).

First, withstand the urge a cut a grapefruit horizontally like you have for most of your life. 

How to Segment a Grapefruit on Food52

Peel as you would an orange and separate in half. 

More: Use segments to make grapefruit with vanilla and honey.

How to Segment a Grapefruit on Food52

Have a plate or bowl at the ready. Cut away the top layer of skin, then slip your knife along the seam and pop the segment out.

How to Segment a Grapefruit on Food52

Continue in this manner, until you've completed all the segments. Once you get it down with a knife, just use your hands, preferably in front of the TV with a dish towel on your lap.

What are your favorite ways to eat grapefruit? Tell us in the comments!

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Tags: grapefruit, how-to & diy, breakfast, citrus

Comments (16)

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6 months ago davidpdx

I occasionally opt for 1950s-1960s nostalgia. Mom would slice in half horizontally, cut around each segment for easy eating, sprinkle with brown sugar or honey, and broil. The kicker: a neon-red maraschino cherry in the center.

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6 months ago Karen Habbestad

Texas Ruby Reds! Never liked grapefruit prior to my introduction to the best thing about Texas. Peeled, segmented and down the hatch. I always have to double the amount I need because I segment one, eat it, segment another to a bowl...repeat, repeat, repeat :-) .

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6 months ago creamtea

I'm going to have some right now with honey or maybe maple sugar. For company I make my salad here on the site with butter lettuce, avocado, shallot, pomegranate arils and and addictive ume plum vinegar vinaigrette.

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6 months ago Dianecpa

Toss with minced caddied ginger and fresh mint!

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6 months ago Dianecpa

candied

Stringio

6 months ago Heather Miller

i've peeled them this way for years

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6 months ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

We like grapefruit with cara cara oranges (both citrus in supremes), tossed with toasted coconut, finely freshly ground coriander and my homemade orange ratafia (or, second best, Cointreau). Ambrosia! Our favorite dead-of-winter dessert, hands down. ;o)

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6 months ago Sandy Woodward

No knife at all for me. Fingers work great for peeling, separating the segments and gently removing the outer membrane from each segment. Not even that messy; just takes a light touch. Pull gently on the membrane on one flat side of a segment to pierce the skin, then it will pull away easily, almost always without breaking the segment. (And yes to the salt!)

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6 months ago Donato Amézquita

Put a little pinch of salt on it and you'll have a new addiction.

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6 months ago Coco a.k.a. Opera Girl

I am probably in the minority, but i enjoy eating as much of the pith and fibrous "in-between" parts of my citrus fruit as possible. I like the contrasting textures, and there's the added nutritional benefit of all that pectin (a.k.a. soluble fiber) in the pith as well. I use a paring or small chef's knife to peel away the rind, then slice-and-dice my grapefruit into bite-sized pieces and eat with a fork.

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6 months ago creamtea

Coco I do too. But when company comes I cut away those parts for purposes of serving, then chow down on them when no one but me is in the kitchen (often though I give it to the guinea pig because it's good for him).

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6 months ago Auntie Allyn

That's EXACTLY how I do it! In fact, that was this morning's breakfast. I find that the fruit is so sweet that it doesn't need anything additional.

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6 months ago Elana Carlson

Same!

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6 months ago Kate the brownalegirl

Simple--with a little sugar sprinkled on top. Cup of hot tea on the side. A must on cold winter mornings!

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6 months ago Catherine Lamb

Catherine is the Community Manager at Food52.

Now I don't have to get squirted in the eye anymore! Yipee! P.S. I like my grapefruit broiled with brown sugar. You're welcome.

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6 months ago Elana Carlson

Yay! I do that with honey!