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Sure, you can cut a grapefruit in half, slice it into segments, and spoon out the juicy parts. But if you want to elevate the presentation or use the fruit in a salad, you’ll need to supreme it. This is a little more time-consuming, but the results -- no rind, no pith, no mess -- are worth it.
Start with a very sharp knife. Trim the fruit’s ends; set a flat side on a cutting board.
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Slice off the peel and pith in sections, following the shape of the sphere.
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Set the fruit on its side. 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 bowl. Repeat.
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Hold the membranes over the bowl and squeeze to juice.
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