Cut washed grapefruits into halves, take off pulp. Divide pulp into segments, remove pellicles and seeds.

Scald tomato with hot water, peel and cut pulp into slices.

Drain brine off the mushrooms and slice them.

Cut grapes into halves and remove seeds.

Combine the prepared ingredients, dress with wine or yogurt and stir carefully.

Fill grapefruit peel with the salad and top with mint leaves.