Peel the oranges and grapefruits with a sharp knife, removing all the white pith, then cut them into slices (about 7-8 mm thick). Arrange the orange and grapefruit slices on a platter. Sprinkle with lemon juice and sugar, then let rest a few minutes.
Meanwhile, cut off the top stem end of the pomegranate, paying attention not to cut into the seeds which will leak out the juice. Put the fruit in a bowl of water, break apart the sections along the score lines. Roll out the grains with your fingers. They will sink to the bottom while the white membrane floats to the top. Strain out the water then add the pomegranate seeds to the orange and grapefruit platter. Add the chopped mint then serve.
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