Step by step recipe:
- 2 min.
- 3 min.Split the skin vertically into 4 quarters of similar size.
- 2 min.Pull off the quarters of skin. With them you can make delicious candied peel.
- 2 min.If necessary, trim any remaining white pith from top and bottom.
- 1 min.Put the fruit in front of you, remove the white pith by cutting in vertical strips all round the fruit.
- 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.
- 7 min.You should get a "clean" fruit. It is now "pelé à vif", but you need to separate the segments of flesh.
- 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).
- 2 min.Then do the same thing with the right-hand membrane.
- 1 min.And so separate the first segment.
- 1 min.For all the other segments, start again with the left-hand membrane, and cut from outside to centre.
- 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.
- 1 min.You will notice that there is only a little to cut, because the turn pratically detaches the segment.
- 1 min.Then remove the segment... You might need to finish by removing a few pips or pieces of membrane.
- 5 min.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.