Citrus Salad

By Alison Needham

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I serve this colorful "salad" every Christmas morning. The fresh, bright flavors of the oranges and grapefruit awaken our senses and help get us in a festive mood. Perhaps the best part about this dish, is that all it requires of me in the morning, is taking it out of the fridge.

Hands-On Time: 20 minutes
Ready In: 20 minutes
Yield: 6-8 servings

Ingredients
6 navel oranges
3 grapefruits
Zest from 1 lemon and 1 lime
Juice of 1 lemon and 1 lime
2 tablespoons raw (turbinado) sugar

Directions

Cut off orange peel of 5 oranges with a sharp knife, including all the white pith, leaving behind just the flesh of the oranges. Cut oranges into thin slices and arrange onto a platter.
Cut off grapefruit peel in same manner and cut fruit into "supremes" or segments, leaving behind the white membrane. Arrange over orange slices.
Finely grate the zest from the lemon and lime and place in a small bowl. Squeeze the juice from the remaining orange into the bowl as well as the juice from the lemon and lime.
Drizzle juice mixture over the oranges and grapefruit and sprinkle with raw sugar. Cover and refrigerate for at least one hour, preferably overnight.