Place the grapefruit on a cutting board. Using a sharp knife, slice off a half inch of the top and bottom of the orange.

Stand the grapefruit up so the flesh is exposed and begin to cut the skin off following the contour of the grapefruit and the white pith.

Repeat the peeling technique using the exposed contour of the white pith as your guide.

Take note of the membrane in between each segment.

Using a sharp paring knife, carefully hold the grapefruit in your hand, cut downward between the membrane and the segment. Once you reach the center of the grapefruit, stop and make a second angled cut in a similar way. And the segment should pop right out.

Repeat working your way around the grapefruit until you remove all the segments.