This is one of the few examples of how my long hours staring at cooking shows has paid off: I know how to section a grapefruit. You laugh, perhaps, but with so many dozens of oranges and grapefruits that come through my house during the holidays, sectioning them is a great way to put them all to good use.
Sectioned citrus fruit is particularly great in salads, mostly because with the membrane gone, the fruit is easier to eat, and more elegant. It’s healthier to eat the membrane, I suppose, but sometimes when you’re eating a salad, you just don’t want to be biting on something that fibrous and chewy. But maybe that’s just me.
To section the fruit, the only tools you’ll need are a sharp paring knife, a small cutting board, and a bowl. Take a grapefruit and place it on the cutting board. Cut off the peel and white pith on both ends of the grapefruit.
Place the fruit firmly on the board, and, starting at the top, follow the curve of the grapefruit to cut away the peel and pith.
Work your way around the fruit, until all the peel and pith are gone.
Hold the skinned fruit over a bowl, and use your knife to make incisions along the membranes of each section. As each section is freed, drop it into the bowl. Repeat all the way around until all the sections are removed. Squeeze any remaining juice into the bowl.