GINGER INFUSED CITRUS SALAD

3 mandarins
2 Ruby grapefruit (see note)
2 oranges
2 tangelos
2 teaspoons stevia
1 teaspoon finely grated fresh ginger

Segment mandarins, grapefruits, oranges and tangelos. Cut into bite size pieces (2-3cmin size).

Preserve any juices. Place fruit in bowl.

Sprinkle fruit with stevia and ginger. Gently toss. Refridgerate until ready to serve. Serve in cocktail glasses for added touch. Enjoy!