Place orange and grapefruit pieces in a large bowl.

In a medium saucepan over medium heat, combine sugar and marmalade and cook until sugar is dissolved - stirring often. Turn off the heat and add the soda and grape juice.

Pour liquid mixture over the citrus segments in the bowl.

Cover and refrigerate overnight.

The next morning, distribute the fruit to four bowls, using a slotted spoon so you don't get too much liquid. Garnish each serving generously with toasted coconut and toasted almond slivers.


If your oranges are particularly sweet, it's a good idea to reduce the amount of sugar. To toast the almonds and coconut, simply place in a medium fry pan over medium heat and - stirring often - cook until lightly browned and fragrant.

Mr Breakfast would like to thank radner for this recipe.

From v-club

Made it for brunch. Success! Thank u Radner.

Comment submitted: 3/14/2010 (#10056)

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