1 large red grapefruit

3 oranges (cara cara, navel, or mixed)

4 blood oranges

2 tangerines

5 kumquats, sliced crosswise (optional)

Pinch of organic sugar

Fresh mint leaves, for garnish

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Slice off the top and bottom of each citrus fruit. Remove peel and white pith, following the contour of the fruit.
Over a large bowl, cut the citrus segments from the membranes, letting the juice collect in the bowl.
Add kumquat slices (if using) to the bowl with the citrus segments.
Sprinkle a pinch of sugar over the fruit and gently toss to combine. Let sit for 5–10 minutes to draw out juices and create a light syrup.
Transfer the fruit to a serving bowl or platter, spooning some of the juices over top.
Garnish with fresh mint leaves and serve immediately.

Add sliced avocado or pomegranate seeds for extra texture.

Swap sugar for honey or maple syrup for natural sweetness.

Sprinkle with toasted nuts for crunch or add feta for a savory twist.

Serve with yogurt or whipped cream for dessert.

Store leftovers up to 2 days; add mint just before serving.