Ingredients

• 3 navel oranges
• 3 small pink or red grapefruits
• 3 blood oranges
• Juice of 2 lemons (preferably Meyer lemons)
• 1/4 cup sugar
• 1 vanilla bean, split lengthwise, seeds scraped out

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Instructions

1. Trim the bottoms and tops of the navel oranges, grapefruits and blood oranges, then cut away the peel and pith with a paring knife. Slice the fruit crosswise and arrange on a rimmed platter.
2. Combine the lemon juice, sugar, 1/4 cup water and the vanilla seeds in a small saucepan over medium heat. Bring to a simmer, then remove from the heat and let cool to room temperature.
3. Pour the syrup over the fruit, cover and refrigerate at least 2 hours or overnight.
4. Photograph by Con Poulos