A good fruit salad is a must-have for any brunch spread. It may sound odd, but I like to dress my fruit salads the way I would a regular salad, with a sprinkle of salt and a drizzle of olive oil. Of course, fresh fruit is delicious on its own, but these savory additions add a richness that makes any bowl of fruit—but especially one with winter citrus—taste more like a composed dish than a fruit cup. In this recipe, I suggest using a mix of citrus so the salad is colorful, but please don’t feel like you have to buy every kind of orange at the store. Two varieties will do just fine.