Citrus Salad with Mint Sugar

from Eggs on Sunday

Adapted from Bon Appetit, December 2003

4 ruby-red grapefruits, supremed
4 navel oranges, supremed
4 blood oranges, supremed
1/2 cup mint leaves, packed
1/4 cup sugar

Place all the citrus supremes in a bowl (you can do this the day before.) Before serving, process the mint leaves and sugar together in the food processor to make the mint sugar. Toss the citrus segments with the mint sugar, and serve.

Makes 6 servings.