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
Recipe courtesy of Rachael Ray
Recipe courtesy of Bobby Flay