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Wayne Gisslen

Grapefruit

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About
Select fruit that is heavy for its size and has a firm, smooth skin. Avoid puffy, soft fruits and those with pointed ends, which have low yield and a lot of rind. Cut and taste for sweetness.
For sections and slices, peel with a chef’s knife, removing all white pith. Free sections from membrane with a small knife.
Percentage yield: 45–50% (flesh without membrane); 40–45% (juiced)

Grapefruit

Peeling a grapefruit

a. Cut off the ends of the grapefruit and turn it on a flat end so it is stable. Slice off a section of the peel, following the contour of the grapefruit.

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