Grapefruit

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)

Peeling a grapefruit