¼ cup sugar
¼ cup water
2 ruby red grapefruit
2 navel oranges
1 Meyer lemon
2 tbsp finely shredded fresh mint
Cook sugar in water in a small saucepan over moderate heat, stirring until dissolved. Remove from heat and cool completely. While syrup cools, cut peel, including all of white pith, from fruit with a sharp knife. Cut segments free from membranes, and put segments in a bowl. Add syrup and mint to fruit in bowl and stir gently to combine.
Note: Citrus salad can be made 1 day ahead and chilled, covered.
Adapted from Gourmet April 2007