Place your cutting board onto a cookie sheet. This will help catch any juices so they don’t run all over your cutting board.
Rinse the outside. Wash the grapefruit with a little bit of vinegar and water so you can kill off any germs and bacteria before you cut into the grapefruit.
Cut off the ends of the grapefruit. You’ll want to cut enough of the grapefruit end off so that you see the wagon wheel shape of all the sections.
Once you've cut off both ends, stand up the grapefruit on one end. You want it to stand firmly with no risk of rocking and rolling.
Cut away the peel and pith from around the sides of the grapefruit. With a chef’s knife, cut away the rind, curving your cuts between the rind and flesh, around the shape of the fruit. Proceed around the sides of the grapefruit until all the rind is removed. Trim away any bits of pith you might have missed.
Cut each grapefruit section out of the dividing membrane. After the first section is removed, it will become easier to remove the remaining sections. Cutting down one side, you can insert your knife under the inner edge of the pulpy section and cut from the inside if the fruit to the outer edge. This will allow you to keep more of the fruit’s flesh.
Work all the way around the fruit, removing the grapefruit sections from the membrane.
Serve the grapefruit sections immediately or store it in an airtight container in the fridge.
Notes
Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days.Nutritional values are approximate and based on 1 grapefruit.
Place your cutting board onto a cookie sheet. This will help catch any juices so they don't run all over your cutting board.
Rinse the outside. Wash the grapefruit with a little bit of vinegar and water so you can kill off any germs and bacteria before you cut into the grapefruit.
Stand it up. You want to cut off both ends and stand it up so it doesn't rock and roll around on you potentially risking injury.