Jacques Pepin demonstrates this useful technique.
1. Using a large grapefruit, begin peeling the skin with a vegetable peeler. Todd Coleman 2. While rotating the grapefruit, continue peeling the skin in wide strips. Todd Coleman 3. Cut about one half inch from each end of the fruit, exposing the flesh. Todd Coleman 4. While rotating the fruit, slice off the remaining peel with its white pith by moving the knife back and forth in a sawing motion. (A serrated knife also works well with this technique.) Todd Coleman 6. Holding the grapefruit in your hand, carefully cut each segment away from its membrane. Todd Coleman 7. Arrange grapefruit slices in a circle on a plate. Serve at room temperature or chilled, with candied peels or ginger ice cream. See all of our Jacques Pepin galleries. Todd Coleman