Ingredients
10 pounds mixed citrus, such as navel, Cara Cara, and blood oranges; clementines, tangerines, and satsumas; white, pink, and red grapefruit; and Meyer lemons
2 pomelos, thinly sliced into rounds, for garnish (optional)
1 cup pomegranate seeds (from 1 large pomegranate)
Cape gooseberries, for garnish (optional)
Preparation
Cut away peel and pith of citrus fruits. Then, working over a bowl to catch the juices, cut segments free of membrane.
Line a large serving platter with pomelo slices and place citrus segments in rows on top. Sprinkle with pomegranate seeds and garnish with gooseberries.
