Grapefruit Recipe

Wash and halve

Rinse the grapefruit under cold water and pat dry. Place on a cutting board and, using a sharp knife, cut the grapefruit in half crosswise through the equator.

Segmenting (supreming) option

If you want to eat the grapefruit segments cleanly: hold one half in your hand over a small bowl to catch juice. Using a small, sharp knife, cut along each side of a segment between the membrane and the flesh to release the segment. Continue around until all segments are freed. Transfer segments to the bowl.

Spoon-and-eat option

If you prefer to eat directly from the rind: hold a half on a plate and use a grapefruit spoon or regular spoon to cut along the membranes and scoop out bite-sized pieces.

Sweeten

If the grapefruit is tart, sprinkle about 1 teaspoon of granulated sugar (or coconut sugar) evenly over the cut surface of each half. Alternatively, drizzle 1 teaspoon of honey or maple syrup over each half for a different flavor.

Spice and crunch

Lightly dust 1/4 teaspoon ground cinnamon over the sweetened or plain grapefruit if desired. Sprinkle 1 tablespoon toasted chopped nuts on top of the supremed segments for texture.

Garnish

Top with a small mint leaf for aroma and presentation. If you collected juice while supreming, pour a teaspoon or two back over the segments to keep them moist.

Serve each grapefruit half immediately on a small plate or in the small bowl if you supremed the segments. Eat with a spoon. Leftover segments can be refrigerated in an airtight container for up to 2 days.