New This Month

Supremed Citrus

Serve with our flavorful Anise-Orange Cookies for a light dessert after a heavy meal.

  • Servings: 8

Source: Martha Stewart Living, February 2006


  • 3 blood oranges, chilled
  • 2 Cara Cara oranges, chilled
  • 2 navel oranges, chilled
  • 3 tangelos, such as Minneola, chilled
  • 1 Meyer lemon, chilled, plus 1 tablespoon sugar (optional)


  1. Remove peel and pith from oranges with a sharp knife. Working 1 at a time, hold oranges over a large serving bowl, and carve out flesh between the membranes, allowing segments to drop into bowl. Squeeze juice into bowl. Repeat with lemon, if desired, holding it over a separate small bowl. Toss lemon with sugar, and add to oranges. Serve immediately.

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