Cut off the peel and white pith from 4 red grapefruits and 4 navel oranges with a paring knife. Cut along both sides of each membrane to release the segments. Squeeze the juice from the membranes into a small bowl. Arrange the segments in a serving bowl and top with the citrus juice. Chill until ready to serve. Drizzle with Campari.
Photograph by Anna Williams
Recipe courtesy of Food Network Magazine