Peel the grapefruit and remove the thick skin from each segment by running a sharp knife blade through the narrow top of each segment.
Holding the grapefruit over a large bowl to catch the juice gently pull the skin away from the grape fruit segments in large pieces.
Place the skinned grape fruit pieces into the bowl with the juice.
Rinse the strawberries under cold water and drain well. Trim the green stem and leaves off. Slice the strawberries into thin slices. Add them to the bowl of fruit.
On a plastic cutting board peel one apple at a time. Core the apple then cut into thick slices. Cube the apple slices.
Place the cubed apple pieces into the bowl with the mandrin orange juice. Toss the cubed apple with the citrus juice until all sides are wet. This will prevent the apples from browning. Continue peeling, coring, cubing and tossing the apples in the citrus juice until you have 2 cups of cubed apple pieces.
Add the cubed apples to large bowl of prepared fruit. Or you can just add them to the bowl of grapefruit immediatly and toss to coat with citrus juice,
Peel and slice the bananas. Add the slices of banana to the reserved orange juice and toss. Or add them immediatly to the bowl of grapefruit segments and juice. Toss the banana pieces with the juice to prevent browning.
Drain the mandarin orange slices in a small plastic or wire strainer placed over a small bowl to catch the juice. Save the juice.
Add the orange segments to the bowl with the grapefruit. Save the orange juice and set aside.
Gently toss all of the fruit together to combine.
Add ¼ cup of sugar if you like a sweeter fruit salad. Adding sugar is optional.
Cover and chill the fruit salad in the refrigerator for at least an hour before serving.
Serve the citrus fruit salad in individual serving cups with a sprig of mint for garnish.
Makes about 12 one cup servings of fruit salad.