Ingredients
4 grapefruit (pink and/or white)
4 oranges
1/2 pomegranate
2-3 brown sugar cubes, crushed
Preparation
Using a sharp stainless-steel knife, slice off stems and tips of grapefruit and oranges. Working from top to bottom, cut away peel and pith in long strokes, following curve of flesh. Slide knife down one side of a segment, cutting it away from white membrane. Twist blade under section and lift out. Continue until all sections are removed. Drain grapefruit and oranges separately. Place in large bowl.
Remove seeds from pomegranate half and combine with citrus. Sprinkle fruit with sugar and serve.
