- 1 large pink or ruby grapefruit
- 1 large white grapefruit
- 4 blood oranges
- 4 navel oranges
- 2 Cara Cara oranges
- 2 Meyer lemons
- Sugar for sprinkling
- Blanched almonds, for garnish
Step 1: With a serrated knife, peel all of the fruit, removing both skin and pith.
Step 2: Slice all of the fruit crosswise about 1/4 inch thick. Arrange slices in shallow bowls, making sure each serving has all colors. Add a few blanched almonds to garnish. Sprinkle lightly with sugar.
Step 3: At the table, pour about 2 tablespoons of prosecco over each bowl.
From NYT Cooking