1. Cut off both ends of the fruit and place on a chopping board. Cut downwards, following the contour of the fruit, to remove all peel and pith.
2. Remove the segments by cutting towards the centre, close to the dividing membrane. Retain them in a basin with the juice from the fruit.
3. Serve neatly arranged in a coupe or goblet. Barely cover with the juice from the fruit and place a cherry in the centre as decoration.