- Level: Easy
- Total: 20 min (plus refrigerating)
- Active: 20 min
- Yield: 6 to 8 servings
Ingredients
3 navel oranges
3 small pink or red grapefruits
3 blood oranges
Juice of 2 lemons (preferably Meyer lemons)
1/4 cup sugar
1 vanilla bean, split lengthwise, seeds scraped out
Directions
- Trim the bottoms and tops of the navel oranges, grapefruits and blood oranges, then cut away the peel and pith with a paring knife. Slice the fruit crosswise and arrange on a rimmed platter.
- Combine the lemon juice, sugar, 1/4 cup water and the vanilla seeds in a small saucepan over medium heat. Bring to a simmer, then remove from the heat and let cool to room temperature.
- Pour the syrup over the fruit, cover and refrigerate at least 2 hours or overnight.
