As a child, I remember the simplest grapefruit preparation: my mom would cut a large, juicy, brightly colored grapefruit in half and sprinkle sugar over the exposed segments. She then handed me the grapefruit half, placed in a small bowl with a jagged spoon beside it (aptly called a ‘grapefruit spoon’), and that was that. I gobbled up every little piece of that ruby red citrus in all its’ glory, and I’d squeeze the remaining juice into the bowl and drink it in one large slurp, sorta like the way you drink the milk after downing a bowl of Cookie Crisp or Fruity Pebbles. That, in a nutshell, is my experience with grapefruit. I find it odd, since I choose citrus fruits any day over berries (well, seed-bearing berries, because I hate having to maneuver around them). Why, I could eat a lemon whole and have eaten them in...
