- 1 pink Florida grapefruit, peeled
- 2 large tangerines
- 60 g dried cranberries
- 2 tablespoons honey
- 1/4 teaspoon ground cinnamon
- 1 ~500 ml container Greek yogurt
- 65 g minced crystallized ginger
- 50 g golden brown sugar
- Additional dried cranberries
Break grapefruit and tangerines into sections. Cut grapefruit sections into thirds; cut tangerine sections in half. Transfer grapefruit, tangerines and all juices to deep serving bowls. Using small sharp knife, cut all peel and white pith from oranges. Slice oranges into 1/2-centimetre thick rounds, then cut slices into quarters.
Add oranges and all juices to same bowl. Mix in 60 g dried cranberries, honey and cinnamon.
Cover and refrigerate for at least 1 hour. Mix yogurt and ginger in bowl.
(Fruit and yogurt can be prepared 1 day ahead). Cover separately; chill.