Grapefruit Cup

From 1910:

Halve four grapefruits and take out the pulp skilfully without tearing the rind. Cut the pulp into small cubes, freeing it from membranes and strings. With a sharp knife, a pair of scissors or a notching board notch the edges of the halves of the rind; then refill them with this mixture:
Small ripe berries — raspberries or strawberries— Malaga grapes (skinned and seeded), the cubes of grapefruit. Strew powdered sugar over each layer as you work. When all are in, lay maraschino cherries (or preserved cherries or strawberries, if you prefer) upon the top of the filled cup.
Set in a broad bowl in ice until it is to be served.