Thanks for your responses, Vic and Wayne.

Another question came up while discussing this today:

The recipe calls for the individual segments to be separated after
peeling the fruit, but it seemed slightly ambiguous about how far to
go with the "peeling".

Is it necessary to remove the parchment from the segments too, just
leaving the naked juice cells like you can do when eating pumelo, for
example? (If so, it looks like becoming a fair bit of effort to
prepare properly.

The parchment and the pith under the skin are the sources of most of
the bitterness in grapefruit -- the pure juice is much sweeter -- so I
suspect the removal of all this "skin" would make the dish more
acceptable to many people. There's also the question of seeds -- if
the segments are not "skinned" then people will be spitting pips
constantly when eating the dish. (Maybe the French didn't concern
themselves with such problems of decorum. ;-)

In article >,
(Victor Sack) wrote:
>Phred > wrote:
>
>> However, I have a couple of questions:
>>
>> 1. I'm wondering if your "grapefruit" is the same as ours. Ours are
>> usually quite a bit larger than oranges; quite sour (the juice is not
>> so bad to drink straight, but most people would put sugar on the
>> pulp); and damned hard to peel (worse than an orange). Does that
>> sound something like the ones used in this recipe?
>
>Yes, it sounds very much like what I can get here. However, even though
>I'm not quite as far from Louisiana as you are, I'm far enough, and
>whatever they grow there in the way of grapefruit may well be somewhat
>different... sweeter maybe. Basically, there are two main types - white
>and pink, with pink usually tasting sweeter. I don't put sugar on my
>grapefruit, but then I lack a sweet tooth. Also, I occasionally eat a
>lemon "as is", too.
>
>I notice that Wayne has provided some good info.
>
>> 2. The recipe calls for "salad oil". Is that a special type, or just
>> a generic name for any edible oil that one might use to make a salad
>> dressing (e.g. a good olive oil)?
>
>It is generic vegetable oil, usually neutral-tasting.

Cheers, Phred.

--
LID