It’s funny how so many foods you hated as a kid, you end up loving as an adult. My list is endless: broccoli, pizza (if you can believe it!), olives, onions, brussels sprouts, peas, grapes, and grapefruit.
Grapefruit is actually a very recent addition to my favorite foods list. Bitter, sour and sweet all at the same time, the grapefruit’s versatility makes it a great addition to dishes with savory and sweet ingredients.
One of the first salads I plated as an extern at Cashion’s Eat Place was a grapefruit and avocado salad. I had to segment grapefruits ahead of time to make assembling the salad more efficient during service. At first, I was absolutely terrible at this technique, also known as peler a vif. We’d touched on it a few times at L’Academie de Cuisine, but I was never able to master it. I remember eating a lot of botched grapefruit segments (maybe that’s where I learned to love grapefruit!). After segmenting a ridiculous amount of grapefruits, I finally learned how to do it correctly.
It’s a simple technique, but as I said, does require practice. Here’s how I do it.
You will need:
- Grapefruit (duh)
- Cutting board
- Serrated knife
- Small bowl
I like to have a small bowl to catch the segments. I also save the grapefruit juice and use it to make vinaigrette – add a little Dijon mustard and whisk in extra virgin olive oil.
You can use this technique for other citrus fruits such as oranges. The grapefruit is a good fruit to practice on because of its larger size. Try it out! I love to pair it with tomatoes, sliced avocados and greens like spinach or mesclun.