1. 4 seedless navel (or blood) oranges
  2. 2 Ruby Red grapefruit (1 lb each)
  3. 3 tbsp honey
  4. 1 starfruit, thinly sliced
  5. 1 cup seedless red grapes, halved
  6. 1/2 cup champagne grapes (optional)
  7. Julienned orange zest


  1. Using a sharp knife, cut away peel and white pith from oranges and grapefruit.
  2. Remove orange and grapefruit segments from their membranes.
  3. Squeeze juice from membranes into a small bowl.
  4. Whisk honey into juice.
  5. Arrange layers of orange segments, grapefruit segments and starfruit slices in a clear glass serving dish.
  6. Top with grapes.
  7. Pour sweetened juice over fruit and garnish with zest.
  8. Chill at least 1 hour before serving.