After the indulgence of the holidays, a fresh-fruit dessert to tingle the palate and satisfy the craving for sweets without sugar is just the ticket. (Besides, Valentine’s Day is coming, so we have to save some room for chocolate!) This seasonal citrus delight is simplicity itself, but the sweet-tart results are so refreshing and lively.

With so many of us concerned about too much sugar and too many empty carbs in our diets, it is lovely to know you can have such dessert pleasure straight from the tree, with just a little preparation. Loads of Vitamin C delivered with panache!

This dessert benefits from using a variety of citrus fruits, so feel free to cruise the supermarket and use whatever you can find that looks fresh and appetizing. We give suggestions here:

INGREDIENTS
5 well-chilled assorted citrus fruits: Navel oranges, tangelos, blood oranges, pink grapefruit, regular grapefruit

Optional enhancers: Splash of pomegranate juice, champagne, or other sparkling wine.

1. Using a sharp knife, remove the peel and white pith from each citrus fruit. Holding each fruit in your hand, carefully cut the flesh free from in between the segments of membrane, working over a bowl so that the citrus flesh falls into the bowl. Squeeze the juice from the remaining membranes into the bowl and discard what’s left in your hand.

2. Toss with a splash of pomegranate juice or sparkling wine, if using, and serve immediately.

Serves 4.