Editor's note: The recipe below is from Mark Bittman's Quick and Easy Recipes from The New York Times.

　　

Ingredients

Makes 4 servings

　　1 grapefruit

　　2 medium (or 1 large) navel oranges

　　2 tangerines

　　2 temple or other juice oranges

　　1 tablespoon honey, or to taste

　　1 tablespoon minced fresh mint, plus a few mint leaves for garnish

　　1 envelope unflavored gelatin

　　

Step 1

1. Over a bowl, cut the grapefruit in half and section as you would to serve it at the table, being sure to catch all the juice; you want small pieces with little or no membrane or pith. Peel the navel oranges and tangerines, then, over the same bowl, trim off most of the white pith that clings to their surface. Separate into sections and cut into small pieces if necessary, again being sure to catch all the juice. Strain the fruit. To the reserved juice, add the squeezed juice of the juice oranges.

　　

Step 2

2. Toss the fruits with the honey and mint and put them in 4 small bowls. Put the juice in a small saucepan and sprinkle the gelatin over the surface. Wait a couple of minutes, then warm the mixture over low heat, stirring to dissolve the gelatin. Cool slightly, then pour the juice mixture over the fruits in the bowls.

　　

Step 3

3. Refrigerate for about an hour, or until the liquid in the bowls gels. Serve, garnished with additional mint.

　　Quick and Easy Recipes from The New York Times