Then, as in Fig. 9, cut the core loose from the outside skin. Repeat this operation for each section. If the cutting has been properly done, the core and skin enclosing the sections may be lifted out of the grapefruit, and, as shown in Fig. 10, will then be in the form of a many-pointed star. As only the pulp remains in the outside skin, the grapefruit can be eaten without difficulty.
83. SERVING GRAPEFRUIT.--When grapefruit has been properly ripened, it is rather sweet, so that many persons prefer it without sugar; but when sugar is desired, the fruit is very much more delicious if it is prepared some time before it is to be served, the sugar added to it, and the fruit placed in a cool place. If this is done in the evening and the grapefruit is served for breakfast, a large amount of very delicious juice will have collected through the night. At any rate, grapefruit is best if it is sweetened long enough before it is served to give the sugar a chance to penetrate.
LEMONS
84. LEMONS are a citrus fruit raised in tropical regions. They are shipped to other climates in cases that hold from 180 to 540, depending on the size of the lemons, 300 to the case being a medium and commonly used size. Their quality is judged like that of grapefruit; that is, by their weight, the texture of their skin, and their general color and shape.
Lemons contain very little sugar, but they are characterized by a large amount of acid. Because of this fact, their juice is used to season foods in much the same way as vinegar is used. In fact, their chief uses are in making desserts and in seasoning such foods as custards, pudding sauces, etc. However, their juice is also much used in the making of beverages, such as lemonade and fruit punch.