This delightful combination of fresh citrus is truly best made with Florida red grapefruit, which are much tangier than other varieties. The sweetness of the orange balances very nicely with the tangy grapefruit. You can add halved red grapes for an extra burst of color. Makes 12 servings.
6 fresh red grapefruit, rinsed and dried
6 fresh navel oranges, rinsed and dried
TRIM the tops and bottoms off the grapefruit and oranges, using a very sharp knife.
SET the fruits on end on a cutting board. Carefully cut the peel from the flesh -- start at the top and follow the curve down. Rotate each fruit as you go, removing all of the peel with a bit of fruit clinging to it.
CUT out each section of the fruit by inserting the blade of the knife between the flesh and the membranes on both sides (see note). This technique is called supreming. As you cut, put all the fruit sections into a large bowl.
SQUEEZE, by hand, the juice out of all the fruit membranes and peels.
COMBINE the fruit sections and their juice in a large bowl. Cover and refrigerate until ready to serve.
SERVE in small dishes.
Note: It is best to carefully cut the fruit over a bowl that will catch all the juice. If you prefer to safely cut on a cutting board, place the cutting board inside a shallow pan that will catch the juice, and periodically transfer the juice to the bowl.
April Hamilton has always said, "Cooking is fun!" She shares her easy, practical recipes for delicious food through her cooking classes for kids and families. April's husband and three daughters help with testing and tasting in their Charleston kitchen. April would love to hear from you: Email aprilskitchencoun...@gmail.com.