Wash the grapefruit thoroughly with cold water before peeling it. Washing the peel prevents any bacteria from transferring to the fruit inside when you cut into it.

Lay the grapefruit on a cutting board. Cut off the top and the bottom ends with a sharp knife. Slice deep into the peel but not into the fruit. Some white pith may remain on the fruit after cutting through the peel.

Score the peel with the tip of the knife from top to bottom into eight sections, but, again, avoid piercing the fruit with the knife tip.

Pull up the corner of one scored peel section and pull it off the fruit. Use the tip of the knife to help if it doesn't peel back easily. Repeat for each section. Cut any remaining pith from the grapefruit carefully with the knife.

Wrap the entire peeled grapefruit tightly with plastic storage wrap. Alternatively, break the grapefruit apart into segments and place the segments in a sealed storage container. Store the wrapped grapefruit in a 40-degree Fahrenheit or cooler refrigerator for up to four days.