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Four Ways to Cut a Grapefruit

Four Ways to Cut a Grapefruit


Eating a grapefruit the traditional way—slicing it in half, then using a serrated spoon to scoop out the fruit wedged in between the pithy membranes, section by section—can be messier than a finger-painting toddler and more frustrating than getting your spouse to clean out the garage.
But it doesn’t have to be so painstaking. In fact, when done correctly, cutting up a juicy grapefruit is fairly simple. And since February is National Grapefruit Month, this is the perfect time to enjoy these sweet, vitamin C-packed orbs.


While fresh grapefruit is available almost year-round, peak season—when the fruits are sweetest—runs from November through March. To pick the best fruits, look for yellow skin with a slight tinge of pink, orange or green, and disregard those blemishes; they do not affect the condition of the fruit inside. Also keep in mind that grapefruits are picked when fully ripe.


Got your grapefruit? Good! You’ll also need a chef’s knife and a paring knife for these 4 easy lessons. The CHICAGO CUTLERY® KINZIE COLORS™ 3-PC KNIFE SET has both, plus a versatile utility knife, and also adds a little pop of color to your prep counter. MAKE SURE THOSE KNIVES ARE SHARP, grab a cutting board and let’s get to it!

  • Using a chef’s knife, cut a grapefruit in half, in between the top and bottom (or along the “equator,” if you can picture the grapefruit as a miniature globe, with the top and bottom as the “poles”).
  • Cut those halves in half to form four quarters.
  • Flex and pull back the rind, and then peel off the juicy sections.
  • Hold the grapefruit in a “c” grip with the ends on either side.
  • Starting from the end farthest from you and (carefully) working your way toward your fingers, slice the grapefruit into 1/2-inch-thick slices.
  • Trim the rind and pith from each slice, ending up with hexagon-like shapes.
  • With a chef’s knife, cut off the top and bottom of a grapefruit; this provides a more stable base for cutting later on in the process.
  • Put the fruit on its side and use a paring knife to cut roughly 1/4-inch-deep vertical slits in the rind from top to bottom, all the way around the fruit.
  • Stand the grapefruit on one of the flat ends. Using a chef’s knife, carefully slice off the rind from top to bottom, rotating and slicing until all the skin is removed.
  • Use your paring knife to cut out sections of the fruit from between the pithy membranes.

  • With a chef’s knife, cut a grapefruit in half, along its “equator” (as described above in the first cutting lesson).
  • Cut 1/4-inch-thick slices of grapefruit.
  • Cut the resulting round grapefruit slices into halves, then into fourths.
  • Make a small cut in the tip of each triangular piece of fruit, then place on the rim of glasses or pitchers as a decorative and tasty garnish.


  • The “top” of a grapefruit has a small brown nub on it; the bottom has a small indentation.
  • The middle (or “equator”) portion of a grapefruit typically is its sweetest spot.
  • Store grapefruit in a cool, dry place. They’ll stay fresh for about 4 to 5 days at room temperature and as long as 3 weeks in a refrigerator crisper drawer.

Although the classic way to eat a grapefruit is with sugar sprinkled on top, we recommend trying it paired with salty foods like olives or feta cheese, or with slices of creamy avocado, which will balance and enhance its naturally subtle sweetness.

YOUR TURN: Do you have another fun way to cut a grapefruit? Please share!