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 Shaya Loss-Weiss
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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