1.   Garnish the salad with fresh grapefruit sections.

2.   At Cello on the Upper East Side, Jean Francois Bonnet makes tartlets filled with souffled cheesecake and red grapefruit sections.

3.   Add to the grapefruit sections.

4.   Chill pie until gelatin congeals, place drained grapefruit sections in a close circular fashion in the pie shell.

5.   Fold grapefruit sections into berry and gelatin mixture.

6.   Fold grapefruit sections into berry mixture and stir into gelatin mixture.

7.   Kate Zuckerman at Chanterelle uses caramelized grapefruit sections as a garnish.

8.   Using a sharp knife, cut away all of the skin and the thin outside layer of membrane enclosing the grapefruit sections.