Orange Cranberry Yogurt

Supreme the grapefruit, Cara Cara oranges, Sumo orange and navel orange: Cut off the ends of the fruit at the top and bottom (where the stem was). Stand the fruit up on one of the cut ends, and, with a sharp knife, slice the peel and white pith off by cutting down the fruit, from one end to the other. Hug the curve of the fruit with the knife so that you leave as much fruit as possible intact. Cutting down, vertically, cut as close to the membrane as you can get, using your knife to release the fruit from the membrane. Do the same thing on the other side of the segment, so that the two cuts meet at the center of the fruit and the segment is freed from the membrane. Do this all around the fruit until all the segments are released, then place the segments in a bowl and squeeze the leftover membranes over the fruit to release the juice.

Peel the kishu mandarins and add the segment (with their membranes) to the bowl. Fold in the cranberries. Refrigerate for at least an hour, so that the cranberries plump and release their sugar into the oranges and grapefruit.

Serve in bowls with a dollop of Greek yogurt on top.