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A grapefruit knife with a wooden handle Modern grapefruit knife. A grapefruit knife is a special type of knife designed specifically for cutting grapefruit. Grapefruit knives are small with a curved serrated blade, designed to hug the curves of the grapefruit. This is used to separate the outer edge of the segments from the rim of the fruit.
Other utensils that perform a similar function of combining a spoon and knife include the grapefruit spoon, which appears as a spoon with the tip of the spoon possessing a serrated edge. It is used to eat citrus fruits by using the serrated part to cut through the rind and then using the spoon part to scoop and take the pulp and eat it. [33]
If you like to enjoy grapefruit on the regular, or have been gifted a citrus fruit delivery, it’s time to invest in a grapefruit spoon (or knife) to help you enjoy each segment. Keep reading to ...
Score the peel with a knife or peeler in sixths or eighths without cutting into the fruit, suggests Howard. Davies also cuts notches all around the entire diameter. Grip the notches as you ...
Grapefruit growing in the grape-like clusters from which their name may derive. The evergreen grapefruit trees usually grow to around 4.5–6 m (15–20 ft) tall, although they may reach 13.7 m (45 ft). [1] The leaves are up to 15 cm (6 in) long, thin, glossy, and dark green. They produce 5 cm (2 in) white flowers with four or five petals.
The Health Benefits Of Grapefruit. Water-rich grapefruit contains a variety of nutrients that your body needs. One cup of grapefruit contains over 100% of your daily vitamin C, in addition to ...
A grapefruit spoon is a utensil usually similar in design to a teaspoon that tapers to a sharp edge or teeth, the intent of the front serration being to separate the flesh of a grapefruit from its rind. [1] [2] Also called an orange spoon, citrus spoon, and fruit spoon, it is used for other citrus fruits, as well as kiwifruit and melons. [3]
Using a sharp knife, peel the tangerines and grapefruit, removing all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections. In a small bowl, whisk the mustard with 3 tablespoons of the vinegar from the onion slices. Whisk in the 1/4 cup of olive oil and season with salt and pepper.