I love grapefruit. I love it from in the morning to in my salad at night. Throw some fresh squeezed juice in there somewhere and I’m even happier.  But, unlike oranges, I don’t like to eat them peeled in sections. The pith is horribly bitter and they just don’t taste as sweet.

On weekends, when we lazily wake up and have time to prepare breakfast, I like to cut them into sections. It takes time and patience, but is well worth the effort! I recently learned the name when citrus is cut into sections with the pith and membranes neatly removed: supremes.

To do this, cut the top and bottom off of your grapefruit. Slice the peel from the fruit, top to bottom, getting as close to the flesh as possible. Once the peel is removed slice any remaining pieces of pith from the fruit so no white remains. Then, slice closely along the sides of each membrane to neatly remove the sections in between.

And there you have it! Perfectly beautiful and sweet grapefruit supremes.

Enjoy the supremes on their own or place them in a mixed green salad lightly tossed with walnut oil and balsamic vinegar.

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