With a sharp knife, cut the peel and
white pith away, leaving as much fruit behind as you can.
Not exact matches
1) Peel the grapefruit, and remove as much of the
white pith from both the flesh and the peel 2) Using the peel of one grapefruit, slice into strips as thin as you possibly can 3) Roughly chop up the grapefruit flesh into small pieces and put the pieces in a bowl 4) Pour sugar over the chopped up grapefruit and mix sugar with the fruit 5) Allow grapefruit - sugar mixture to rest for about 30 minutes 6) After 30 minutes, pour the grapefruit - sugar mixture into a large pot, add in the sliced peel, and squeeze in the lemon juice 7) Heat over low fire, stirring every few minutes for around one hour to ensure it does not stick to the bottom of the pot 8) Once marmalade reaches the desired consistency, remove from fire and pour straight
away into sterilized jars, capping them immediately 9) Allow the grapefruit marmalade to cool before serving with toast or crackers
Cut the lemon peel
away from the lemon, removing only the yellow skin and leaving behind the bitter
white pith.
Cut
away the yellow peel from the lemon, leaving most of the
white pith and lemon flesh.
Peel
away the green of a lime, avoiding the bitter
white pith, and mince (or use a zester) to make 1 tsp of zest (part of one lime), set aside.
To segment your citrus: Cut
away the peel as close to the edge as you can get and then cut your citrus into segments - removing as much of the
white pith as you want
Stand the orange upright and slice
away the peel from the sides in wide strips, cutting downward, following the contour of the fruit, and removing all of the
white pith.