Yield: Serves 2 Ingredients 1 teaspoon jalapeño pulp (see recipe instruction no. 1) 2 teaspoons honey 1 teaspoon lemon juice ½ teaspoon lime juice About 1 orange About 1 Blood orange About ½ grapefruit Lime and lemon zest for garnish Instructions 1. Use a Microplane grater/zester to grate the jalapeño pepper into pulp. If you don't have one, use a knife to finely chop the pepper until you have a purée. 2. In a small bowl, combine the jalapeño, honey, lemon and lime juice. Mix until everything is well incorporated. Set aside. 3. Now peel and then cut all of the citrus into approximately ¼-inch slices -- just like this. Arrange a stack of citrus on two serving plates -- in any order you'd like, with about 1 teaspoon of the honey-jalapeño dressing between each slice. 4. Garnish with lemon and lime zest and serve chilled or at room temperature.