Active time: 30 min Start to finish: 30 min

　　

Ingredients

Makes 6 servings

　　6 navel oranges

　　2 large grapefruit

　　6 tablespoons sugar

　　1/2 lb seedless green grapes (1 1/3 cups), quartered lengthwise

　　

Step 1

Finely grate zest from 2 oranges and 1 grapefruit into a small bowl and stir in sugar.

　　

Step 2

Cut peel, including all white pith, from oranges and grapefruit with a sharp knife, then, working over a large bowl, cut segments free from membranes, letting segments fall into bowl. Squeeze enough juice from membranes to measure 1/2 cup, then add to citrus segments with grapes and 3 tablespoons citrus sugar. Toss fruit gently and serve with remaining sugar on the side.

　　Cooks' note:

　　• Compote can be made 1 day ahead and chilled, covered. Keep remaining citrus sugar in a sealed plastic bag at room temperature.