A grapefruit note

My wife has a habit acquired from her mother or grandmother: When eating a grapefruit she will peel it completely to the point where only the prime, juicy contents of each slice are left for heavenly consumption. It really is the most delicious way to enjoy a grapefruit, made even better only by chilling the fruit prior to eating.

Prior to our marriage I would only eat grapefruit sliced in half, removing the contents of each slice with a grapefruit spoon. This method takes a little less time, regardless of whether you use your knife to free the flesh from the bitter skin before diving in with the spoon or not. On the other hand, it seems a bit messier and a little more wasteful as you're always left with but a little of the flesh stuck inside.

Both of these methods, however, fail to truly capture the benefits of this fruit in their entirety, because grapefruit have a layer of bioflavonoids such as hesperidin and rutin stored within the bitter white rind just under the outer skin. These bioflavonoids help maintain the body's small blood capillaries, and set the body's "fat thermostat" a little higher, making them especially useful in chemically "burning off" excess stored fat.

A great way to capture these elements is to peel the grapefruit lightly, leaving as much rind on as possible, and sending it through a juicer.