Step by step recipe:
Split the skin vertically into 4 quarters of similar size.
Pull off the quarters of skin. With them you can make delicious candied peel.
If necessary, trim any remaining white pith from top and bottom.
Put the fruit in front of you, remove the white pith by cutting in vertical strips all round the fruit.
Complete the operation by trimming off any remaining bits of pith. It's easier if you turn fruit upside down at this stage.
You should get a "clean" fruit. It is now "pelé à vif", but you need to separate the segments of flesh.
For the first segment, choose a large one and cut from the outside towards the centre, following the left-hand membrane (transparent skin).
Then do the same thing with the right-hand membrane.
And so separate the first segment.
For all the other segments, start again with the left-hand membrane, and cut from outside to centre.
Now comes the critical moment, when the blade of your knife reaches the centre: turn it gently half a turn (exacty as if you were turning a key to lock a door), and continue cutting, this time back from the centre towards the outside.
You will notice that there is only a little to cut, because the turn pratically detaches the segment.
Then remove the segment... You might need to finish by removing a few pips or pieces of membrane.
Do this for all segments.
Have a look at this short video, to see how to peel a grapefruit...
...and in this one, a kiwi.
Remarks:This operation is rather long, but what a result! If you make a fruit salad like this you will be surprised (so will your guests) by the sweetness of your dessert (no hint of bitterness from the pith).
I suggest that you work over a strainer on a bowl, or use a chopping board with a small reservoir to keep the fruit juice that runs out. Similarly, squeeze all unused parts of the fruit before discarding them.
Last modified on: February 21th 2011