Place the segmented grapefruit, oranges, and any juices that they collect, in a large bowl.
Rinse and dry the mint leaves and place them in a food processor along with the sugar. Pulse together until the mint is finely chopped.
Add the honey and a couple tablespoons of the juice from the citrus to the mint mixture. Pulse together until everything is combined.
Pour all of the mint mixture into the citrus and stir gently until all the fruit is coated in mint dressing. (A lot of the mint mixture will dilute into the juices from the fruit, that’s okay!)
Serve salad chilled or store in the refrigerator in an airtight container for up to a week.