Let’s be real: sectioning a grapefruit is the only way to eat it without feeling like you’re wrestling a wet sponge. Nobody wants that bitter pith in their mouth. You want the pure, tart-sweet explosions, not a mouthful of white fluff.
Plus, it looks fancy. You can casually drop a plate of perfect sections on the table and pretend you’re a brunch god. No one needs to know it took you three minutes.
The Tools You Actually Need
First, ditch the serrated steak knife. You need a sharp, flexible paring knife. Trust me on this—it’s the difference between surgery and butchery.
You also need a cutting board and a bowl. That’s it. No special grapefruit spoons or fancy gadgets. Please don’t buy a grapefruit corer; I have one, and it’s a drawer-dwelling joke.
