Total Time: 30 minutes
Serves: 10
4 organic ruby red grapefruit
5 organic navel oranges
2 organic blood oranges
3 Tbsp. chopped fresh mint
1/2 c. Henry's Orange Juice
Section the grapefruit and oranges. Cut the top and bottom off each piece of fruit. Place fruit on a cutting board and slice the peel off the rind and pith, moving the knife from top to bottom, following the natural curve of the fruit. Hold the peeled fruit in the palm of your hand and using a paring knife, cut along the natural sections to slice out wedges. Place sectioned fruit in a bowl. Toss with orange juice and mint.
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