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.
Serves: 4
Calories: 202
Total Fat: 0 grams
Saturated Fat: 0 grams
Protein: 3 grams
Total carbohydrates: 50 grams
Sugar: 35 grams
Fiber: 15 grams
Cholesterol: 0 milligrams
Sodium: 0 milligrams
Tools You May Need
Photograph by Anna Williams
Recipe courtesy Food Network Magazine
Tools You May Need
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