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  • ½ cups total citrus fruit *
  • splash of lemon and/or lime juice (optional)
  • zest of ¼ lemon and/or lime (optional)

1 fruit per serving


  1. Cut off orange and grapefruit peel with a sharp knife, including all the white pith, leaving behind just the flesh.
  2. Cut the oranges and grapefruits into "supremes" or segments, leaving behind the white membrane.
  3. Arrange the citrus fruit in a glass, bowl or on a plate.
  4. Finely grate the zest from the lemon and/or lime over the citrus fruit and top with a splash of lemon and/or lime juice.
  5. Cover and refrigerate for at least an hour, preferably overnight.
* Suggestions: Grapefruit: Ruby Red, White or Golden
Oranges: Naval, Blood, Cara Cara or Velencia