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How to peel a fruit
Usually French chefs says "peler à vif", which means to completely peel the fruit (removing skin and core) and keep only the very best of the flesh. Here is a method for grapefruit, but it can be used for all the other citrus fruit, and many other fruits.
200 K 4.0/5 (26 reviews)
35 min.
Easy
0.55 €
1 piece
1 IngredientLast modified on: February 21th 2011
For 1 piece, you will need:
- 1
1 grapefruit - Total weight: 340 grams
Times for this recipe
Preparation: 35 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 2 min.
You will need the following utensils:
- A chopping board
- A good knife
Stage 2 - ⌛ 3 min.
Split the skin vertically into 4 quarters of similar size.
Stage 3 - ⌛ 2 min.
Pull off the quarters of skin. With them you can make delicious candied peel.
Stage 4 - ⌛ 2 min.
If necessary, trim any remaining white pith from top and bottom.
Stage 5 - ⌛ 1 min.
Put the fruit in front of you, remove the white pith by cutting in vertical strips all round the fruit.
Stage 6 - ⌛ 2 min.
Complete the operation by trimming off any remaining bits of pith. It's easier if you turn fruit upside down at this stage.
Stage 7 - ⌛ 7 min.
You should get a "clean" fruit. It is now "pelé à vif", but you need to separate the segments of flesh.
Stage 8 - ⌛ 1 min.
For the first segment, choose a large one and cut from the outside towards the centre, following the left-hand membrane (transparent skin).
Stage 9 - ⌛ 2 min.
Then do the same thing with the right-hand membrane.
Stage 10 - ⌛ 1 min.
And so separate the first segment.
Stage 11 - ⌛ 1 min.
For all the other segments, start again with the left-hand membrane, and cut from outside to centre.
Stage 12 - ⌛ 1 min.
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.
Stage 13 - ⌛ 1 min.
You will notice that there is only a little to cut, because the turn pratically detaches the segment.
Stage 14 - ⌛ 1 min.
Then remove the segment... You might need to finish by removing a few pips or pieces of membrane.
Stage 15 - ⌛ 5 min.
Do this for all segments.
Stage 16
Have a look at this short video, to see how to peel a grapefruit...
Stage 17
...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.
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.
Keeping: Several hours in the fridge, covered by a plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 2 RDI=1 % | 30 RDI=3 % | 0 | 130 RDI=6 % | 540 RDI: 6 % |
| Per 100 g | 0 | 9 RDI=1 % | 0 | 40 RDI=2 % | 160 RDI: 2 % |
How much will it cost?
- For 1 piece : 0.55 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Grapefruit
Like these other recipes: Chaud-froid of grapefruit, pineapple and lime custard , Mulled wine Belle-Plagne style, Grapefruit moelleux, Candied grapefruit peel, Fruit salad, ... See them all 9
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