Instructions: Have ready muffin cups to hold halved oranges, lemons and limes and 2 bowls to hold grapefruit. Carefully ream juice from fruit into a bowl. Using a melon baller or teaspoon, scrape membrane from skin. Set shells in muffin cups or bowls (if shell wobbles, prop it is place with crumbled foil.) Put gelatin (and sugar if called for) in a medium bowl. Add boiling water and stir with a rubber spatula until gelatin is dissolved and liquid is clear. Stir in juice (and water if called for). Quick-set. Pour into shells until each is about 3/4 full. Place in refrigerator. Spoon remaining gelatin into shells to fill. Cover loosely with plastic wrap and refrigerate at least 3 hours or up to 1 day. To serve: Using a sharp knife, cut each half into wedges.

NOTES: To Quick Set: Set bowl of dissolved gelatin in a larger bowl half filled with ice and water.Stir gelatin with a rubber spatula until almost the consistency of unbeaten raw egg whites.

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