1 | You will need the following utensils:Cut top and bottom off the fruit. |  |
2 | Split the skin vertically into 4 quarters of similar size. |  |
3 | Pull off the quarters of skin. With them you can make delicious candied peel. |  |
4 | If necessary, trim any remaining white pith from top and bottom. |  |
5 | Put the fruit in front of you, remove the white pith by cutting in vertical strips all round the fruit. |  |
6 | Complete the operation by trimming off any remaining bits of pith. It's easier if you turn fruit upside down at this stage. |  |
7 | You should get a "clean" fruit. It is now "pelé à vif", but you need to separate the segments of flesh. |  |
8 | For the first segment, choose a large one and cut from the outside towards the centre, following the left-hand membrane (transparent skin). |  |
9 | Then do the same thing with the right-hand membrane. |  |
10 | And so separate the first segment. |  |
11 | For all the other segments, start again with the left-hand membrane, and cut from outside to centre. |  |
12 | 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. |  |
13 | You will notice that there is only a little to cut, because the turn pratically detaches the segment. |  |
14 | Then remove the segment... You might need to finish by removing a few pips or pieces of membrane. |  |
15 | Do this for all segments. |  |
16 | Have a look at this short video, to see how to peel a grapefruit... |  |
17 | ...and in this one, a kiwi. |  |
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).
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.