Cut the grapefuit in two. Insert two toothpicks opposite each other on each half. From one-half inch on each side of toothpick cut through the skin around the grapefruit one-fourth inch from the top of each half, leaving skin whole where toothpicks are inserted.
Loosen pulp and remove and discard seeds, membrane and toothpicks. Sprinkle pulp of each half with cream peppermint, and chill. Bring the two strips of skin together above the grapefruit and tie together with narrow ribbon, for the handle. Insert in the knot a sprig of flowers, berries or mint, and place on doily on individual serving plates.