Method 3 (cut it into sections and then trim away the peel) looks pretty but, again, leaves you with a lot of pith.Method 2 (peel and section it like an orange) is tricky and time-consuming (for me - she describes it as quick, hmm) and you wind up eating a lot more pith.
She’s obviously much more skilled at prep than I am, but I found all of them basically impossible without making a huge mess. Once you’ve done this enough times, you’ll get pretty good at it - I can prep both halves in about a minute - and if you’ve done your job right, you’ll wind up eating very nearly all of the juicy part and very little of the pith.īecause I am open-minded, I also attempted the other methods Erica outlines in her video. In short, as Erica Lea, who also writes about food at Buttered Side Up, explains, before you use a spoon to dig out the fruit from a halved grapefruit, you need to use a sharp knife with a serrated edge to carve out around and in between each section in order to separate the good stuff from the bitter membrane. It’s the first one outlined in the video below (though the source where I originally found it has been lost to time): Because I didn’t want to get juice all over my desk in the attempt, I googled “easiest way to eat a grapefruit” and landed upon an easy, neat, and nearly foolproof option.
#Peel grapefruit method free
Then one day, faced with a bowl of free grapefruit in the office kitchen, I decided to give it another go. (Yes, I knew grapefruit spoons existed, but I never owned one, for I had no desire to purchase a utensil designed for the consumption of a fruit I didn’t like.) It also typically meant that I was scraping out large portions of pith with every bite, which probably explains why I had trouble tasting the sweetness of the juice under all that bitterness. Until a few years ago, I typically attempted to eat a grapefruit with a regular old spoon, which is basically impossible without creating a huge, dripping mess. That might mean grapefruit just isn’t your thing, but maybe it just means you’re eating way too much of the white stuff. Just how bitter you think it tastes seems to vary based on your genetics. All that naringin makes the chewy, fibrous parts of the fruit - the “white stuff,” or pith - taste quite bitter. Grapefruit does tend to have a more bitter tang than an orange or a lemon, and you can blame a chemical known as naringin, a flavonoid found in the peels of many citrus fruits, but in a much greater abundance in grapefruit.
0 kommentar(er)
