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The technique of segmenting a grapefruit is similar to segmenting other citrus fruits - the aim is to remove the membrane and pith, and serve the segments as individual, whole pieces. Don’t forget to squeeze out the leftover membrane before discarding, as this will contain a lot of flavoursome juice.
Try this technique in Adam Gray’s Cornish crab recipe or Shaun Rankin's Sea trout and grapefruit recipe.
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