Paul showed me how to section a grapefruit a few years ago, and it is brilliant. He was smart: now, when the Texas Ruby Red Grapefruits are ripe, I section a whole bag of them and put them in a big jar in the fridge. So he can just dish them out for breakfast.
This method can also be used for oranges, and will really improve your Ambrosia (with or without marshmallows ;-)).
Here's how:
Using a sharp knife, cut off the ends and down each side of the grapefruit, removing all the rind and white and exposing the fruit.
Work over a large, shallow bowl to catch all the yummy juice. This is a messy task. Wear your old apron and have a dishtowel handy.
Hold the peeled grapefruit in your "off" hand (non-dominant) and run the knife blade carefully down between the membrane and one section. When you reach the bottom of that section, slide the knife along and up the other side of the same section, so that the single section is separated and will drop into the bowl.
Repeat until all are removed. It sounds a lot harder than it is - in reality, the sections slide away from the membrane easily. Do be careful with the knife though. No need to hurry or take risks. I am a lefthanded clutz, so often I will use a serrated knife (with ambidextrous or lefty serrations) to avoid cutting myself.
When all are done, remove all the seeds and put into a clean mason jar, and refrigerate. I don't know how long they will keep, because we always eat them all within 3 or 4 days!
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