Source: Gourmet 2003
- 6 navel oranges
- 2 large grapefruit
- 6 tablespoons sugar
- 1/2 lb. seedless green grapes (1 1/3 cups), quartered lengthwise
- Finely grate zest from 2 oranges and 1 grapefruit into a small bowl and stir in sugar. Massage with fingers to incorporate the zest and sugar together. Set aside.
- Cut peel, including all white pith, from oranges and grapefruit with a sharp knife, then, working over a large bowl, cut segments free from membranes, letting segments fall into bowl. Squeeze enough juice from membranes to measure 1/2 cup, then add to citrus segments with grapes and 3 tablespoons of the citrus sugar. Very gently toss the fruit — some of the pieces inevitably will fall apart, which is OK — with a large spoon, and serve with remaining sugar on the side.