1 large ruby red grapefruit
1 large navel orange
4 ounces Greek-style yogurt
1 tablespoon honey, plus more for drizzling
1/2 teaspoon orange blossom water
1/2 teaspoon ground cinnamon
1 tablespoon chopped pistachios
Using a sharp peeling knife, peel the oranges, grapefruit, navel and clementines, removing the peel, pith and skin. On a cutting board, slice the citrus crosswise into 1/4-inch rounds.
Layer the citrus on the serving plates, starting with a slice of grapefruit, followed by a slice of navel and Clementine.
Prepare the yogurt sauce by whisking the yogurt with honey and orange blossom water in a small bowl.
Top the layered citrus fruit with a dollop of yogurt sauce. Sprinkle liberally with cinnamon and chopped pistachios. Drizzle with a thin stream of honey.
Enjoy at room temperature.