First, grab your grapefruit. Give it a gentle roll on the counter. This loosens the juice cells inside.
It’s like waking it up from a nap. A sleepy grapefruit is a sad grapefruit.
Now, look at your knife. Use a sharp chef’s knife or a serrated one. A dull blade is a disaster waiting to happen.
The Only Cut That Matters
Place the grapefruit on its side. Not standing up like a top. On its side.
This is the non-negotiable secret. Cutting it pole-to-pole (through the stem and blossom ends) is wrong. Do it the other way and you’re a hero.
Why? Because cutting equatorially—through the “belly”—creates balanced sections. You get even, juicy wedges in both halves. No sad, pithy bits on one side.
