halves, and then, with a sharp knife, cut around the pithy core in the
center, cutting off the smallest possible end of each of the sections.
With this done, remove the seeds, which will be found firmly lodged near
the core and which can be readily pushed out with the point of the
knife. Then cut down each side of the skin between the sections so as
to separate the pulp from the skin. Around the edge next to the outside
skin, cut the pulp in each section with a single jab of the knife,
taking care not to cut the skin between the sections. The entire pulp of
each section, which will be found to be loose on both sides and ends if
the cutting is correctly done, can then be readily removed with a spoon.

[Illustration: FIG. 7]

82. In another method of preparing this fruit for the table, all the
skin inside of the fruit is removed and nothing but the pulp is left.
This method, which is illustrated in Figs. 5 to 10, inclusive, requires
a little more time and care than the previous one, but the result
justifies the effort. After cutting the grapefruit into halves, remove
the seeds with a sharp knife, as shown in Fig. 5. Then, with the same
knife, cut the grapefruit from the skin all the way around the edge, as
in Fig. 6; also, cut down each side of the skin between the sections, so
as to separate the pulp from the skin, as in Fig. 7. With the pulp
loosened, insert a pair of scissors along the outside edge, as in Fig.
8, and make a slanting cut toward the core.

[Illustration: FIG. 8]

Then, as in Fig. 9, cut the core loose from the outside skin. Repeat
this operation for each section. If the cutting has been properly done,
the core and skin enclosing the sections may be lifted out of the