Loosen grapefruit segments with a sharp paring knife (best budget option and my favorite) by delicately following the membranes. I generally don’t bother cutting off a thin slice of the pole to stabilize the fruit, because that just makes it easier to pierce the skin and loose the wonderful juice.

Loosen grapefruit segments with a sharp paring knife (best budget option and my favorite) by delicately following the membranes. I generally don't bother cutting off a thin slice of the pole to stabilize the fruit, because that just makes it easier to pierce the skin and loose the wonderful juice.

Loosen grapefruit segments with a sharp paring knife (best budget option and my favorite) by delicately following the membranes. I generally don’t bother cutting off a thin slice of the pole to stabilize the fruit, because that just makes it easier to pierce the skin and loose the wonderful juice.

Nino Loss
Hi, I'm Nino, an unbridled foodnik blogging from Vienna, the city of dreams and Sigmund Freud. I'm cooking up a therapy with recipes and stories from Viennese cuisine and its eclectic influences – Jewish, Italian, Hungarian, Bohemian... – with an armchair psychoanalytical twist.

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