Recipes featuring citrus fruits—here, Ruby grapefruit—often call for segments, or sections, to be cut away from the pith and membranes.
1. Using a sharp knife, cut a thick slice off the top and the bottom of the fruit, exposing the pulp. Hold the fruit upright and slice off the peel in thick strips, cutting around the contours of the fruit.
2. Hold the peeled fruit over a bowl. Using the knife, carefully cut between the fruit and membrane on either side of each segment to free it, letting it drop into the bowl with the juices. Discard any seeds.
Adapted fromWilliams-Sonoma: Complete Seasons Cookbook by Joanne Weir, 0-7370-2032-6, (Time-Life Books, 2000)