When using a grapefruit in a salad, it is important to knife peel and remove the chewy membrane. This technique is called supreming, and you can use it on any citrus fruits. Here’s how to do this:
1. With a very sharp knife, trim the fruit’s ends so that it sits flat on a cutting board.
2. Slice off the peel and pith in sections from top to bottom, following the shape of the sphere. You want to remove all the skin and pith without cutting too deep and removing the fruit.
3. Holding the fruit over a bowl to catch juice, cut toward the center along a membrane. Then slice along the adjacent membrane until the cuts meet, releasing the segment. Transfer the segment to a second bowl. Repeat until you only have membranes left.
4. Hold the membranes over the bowl and squeeze to juice. Once you’ve squeezed them dry, you can discard them.
You now have segments that are ready for recipes like our Avocado and Grapefruit Salad.