Peel and segment grapefruits and oranges over a small saucepan so that the juices the juices are reserved.

After segmenting the fruit, squeeze the remaining juice into the saucepan.

Cut the segments in half and place in a bowl.

Add 1 ½ teaspoon agave nectar and ginger slices to the juices in the saucepan.

Set the saucepan over medium heat and heat, stirring constantly, until the agave dissolves. Remove from heat and let the syrup cool.

Remove the ginger slices and pour the syrup over the fruit. Stir to combine.

In a small bowl, stir together the Greek yogurt, ½ teaspoon agave nectar and crystallized ginger.

Dive the grapefruit mixture between 4 bowls and dollop some yogurt mixture over each one. Serve.