The correct method to peel grapefruit

When peeling grapefruit, it is recommended to first use a knife to make a shallow mark on the skin and then peel it off by hand to avoid damage to the flesh and preserve the intact fruit petals. Grapefruit peel is thick and rich in volatile oils, and tearing it directly can easily cause juice splashing or fruit pulp breakage. There is a layer of white sponge like tissue between the skin and flesh of grapefruit. Use a fruit knife to cut around the waist of the grapefruit, with a depth that just cuts through the outer skin. Insert both thumbs into the incision and slowly spread them apart to separate the upper and lower hemispheres. Each piece of flesh is wrapped in a thin film, and tearing along the texture of the film can keep the fruit intact. Yuzu peel is harder in winter, so microwave it for 10 seconds to soften the fibers. Some pomelo varieties, such as Shatian pomelo, have tight adhesion between the skin and flesh, and can be separated by inserting a spoon handle from the top depression and rotating it along the inner wall. Avoid direct contact between nails and fruit pulp during peeling to prevent oxidation and discoloration. If you need to make grapefruit tea or candied fruits, the intact skin that can be preserved needs to be washed with salt to remove surface wax.

It is recommended to refrigerate the peeled grapefruit flesh for no more than 3 days to avoid direct sunlight that can cause water loss. When eating, a little honey can be used to alleviate the sour feeling, but diabetes patients need to control the dosage. Yuzu is rich in vitamin C and dietary fiber, with a recommended daily intake of around 200 grams. People with weak gastrointestinal function should consume it in portions. After drying, the fruit peel can be soaked in water or used as a natural deodorizer.