How to peel grapefruit by hand is the most convenient

The most convenient method for peeling pomelos is to use the circular cutting method, combined with the technique of separating the flesh and skin with fingers. There are mainly five steps: top removal, ring cutting of fruit skin, segmented peeling, separation of fruit flesh, and bottom treatment.

First, remove the top cover.

Use a fruit knife to horizontally cut a circular fruit peel about 2 centimeters thick at the top of the grapefruit, exposing the white sponge layer inside and the top of the flesh. The depth of the incision should be just enough to touch the flesh, to avoid cutting the flesh and causing juice loss. The removed top cover can serve as a natural container for storing fruit pulp in the future.

2. Circumcision of the Peel

Cut the peel longitudinally from the top to the bottom, keeping the blade at a 15 degree angle to the surface of the grapefruit. Make 6-8 uniform cuts every 3 centimeters. The scratch depth should be controlled at the point where the yellow outer skin and white sponge layer are just cut off, which can ensure easy peeling of the fruit skin and maximize the preservation of the integrity of the fruit flesh.

Section wise peeling

Insert the thumb between the white sponge layer and the fruit flesh from any scratch, and slowly peel outward along the curved surface. When encountering tightly connected areas, the peel can be slightly twisted left and right, utilizing the natural valve structure of grapefruit to achieve the complete detachment of the peel. This method can avoid fruit pulp damage and juice splashing caused by traditional tearing.

Fourth, fruit pulp separation

Place the peeled intact grapefruit balls upside down into the previously cut top container, hold both ends with both hands and gently stretch them to both sides to naturally separate the fruit pulp petals. For tightly connected areas, you can gently scratch along the white fascia with your nails to keep the thin film of each piece of flesh intact, making it more convenient and less likely to dirty your fingers when eating.

Fifth, Bottom Processing

When processing the bottom, hold the central fruit stem and rotate it clockwise to easily remove it. The remaining small amount of fascia can be removed with a knife tip. If you want to preserve the remaining pomelos, you can wrap the peeled skin around the flesh again, fix it with rubber bands, and refrigerate it, which can effectively prevent the loss of moisture from the flesh.

Choosing grapefruit with smooth skin and elastic pressing is easier to peel off, and refrigerating for 1 hour before operation can reduce the probability of juice leakage. It is recommended to pair peeled grapefruit flesh with a small amount of honey for consumption. Enzymes in honey can form a synergistic absorption effect with vitamin C in grapefruit. The processed pomelo peel can be dried and made into tangerine peel, or shredded for cooking and deodorization, achieving zero waste of ingredients. When storing unopened pomelos in daily life, they should be placed in a cool and ventilated place to avoid mold growth caused by damp environments.