Some persons think
that to be good grapefruit should be large, but it should be remembered
that size is not the factor by which to judge the quality. The fruit
should be heavy for its size and the skin should be fine-grained and
even. Coarse-grained skin, as a rule, is thick and indicates that the
pulp is rather pithy and without juice.
[Illustration: FIG. 5]
80. PREPARATION OF GRAPEFRUIT.--Different ways of serving grapefruit are
in practice, and it is well that these be understood. This is generally
considered a rather difficult fruit to eat, but if care is exercised in
its preparation for the table it can be eaten with comfort. For
preparing grapefruit, a narrow, sharp-bladed paring knife may be used.
As is well known, a grapefruit is always cut apart half way between the
stem and the blossom ends and a half served to each person.
[Illustration: FIG. 6]
81. One method of preparing grapefruit consists in cutting the skin in
such a way that the seeds can be taken out and the pulp then easily
removed with a spoon. To prepare it in this way, cut the grapefruit into
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.
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