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)
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.