4 navel oranges
2 tangelos or 3 mandarins
Sugar, to taste
2 tablespoons orange liqueur (optional)
Chopped mint (optional)
Grate 3 tablespoons of zest from the oranges. Place the zest in a medium bowl. Set aside.
Section the oranges, or peel and cut into bite-sized pieces.
Add the oranges and their juices to the bowl with the zest. Section or peel and cut up the grapefruits and tangelos or mandarins, removing any seeds. Combine with the oranges.
Gently stir in the sugar and liqueur, if using, to taste. Cover and refrigerate until chilled. If desired, sprinkle with mint.
Makes 6 servings.