Hundred-year-old Grapefruit Serving Suggestion

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There’s a lovely suggestion for serving grapefruit in a hundred-year-old magazine. The membrane between the segments is removed, and a maraschino cherry (or other fruit) is added as a garnish.

When two of my children visited recently, I tried servingĀ  grapefruit this way. The feedback very positive. Both agreed that the grapefruit was attractive and easy to eat.

Source: American Cookery (Boston Cooking School Magazine), March, 1916
Source: American Cookery (Boston Cooking School Magazine), April, 1916

Updated directions for modern cooks: Halve the grapefruit with a small paring knife; next cut around the edge of the grapefruit and around each segment, and then carefully remove several segments. With the knife cut the center membrane near where it is attached to the grapefruit rind, and then gently remove all of the membranes. After the membranes are removed, replace previously removed segments, and garnish with a maraschino cherry.