Wash the grape fruit and stand them on the ice until moderately cold. Acid fruits must not be icy cold, or they are unpalatable. Cut the skin into strips and peel it off. Separate the carpels, and holding each carpel in the hand, break it open, disclosing the pulp; with a pointed knife take the pulp carefully from the bitter envelope, put it into an individual glass dish, and serve it at once; or it may be placed on the ice until wanted.
Grape fruit closely resembles the shaddock, and is called "grape fruit" because it grows in clusters like grapes, while the shaddock and alemoen grow singly. The skin surrounding each carpel in the shaddock instead of being white like other citrus fruit is pale pink; the pulp is also pink, and unlike grape fruit, is only moderately acid.
Wash the grape fruit, make it moderately cold, plunge it into boiling water and cut it at once into halves. With a sharp knife take out the seeds and loosen the flesh of each carpel. Serve plain or with sugar; without sugar they are decidedly more wholesome.
Remove the seeds and core space from a perfectly sound grape fruit; put into the core space two teaspoon-fuls of olive oil, and serve.
People can soon accustom themselves to eating grape fruit with olive oil. It is wholesome and palatable.
Remove the carpels from the grape fruit according to the directions for serving grape fruit, and place them on crisp lettuce leaves. Put two tablespoonfuls of olive oil into a bowl, stinwith a piece of ice until the oil thickens, then add the juice that drained from the grape fruit; beat thoroughly, baste it over the salad and send it at once to the table.