1. Start by peeling all the fruit. If you feel like marinating some of the fruit in Grand Marnier, do it now. I cut the Cara cara oranges in circles and covered them with this liqueur overnight. The strawberries are on the table, because I was planning to dip them in chocolate to serve with the fruit, but never had the energy to actually do it.
2. Cut your fruit in different shapes: I made some spear shaped mangoes; circles of Cara cara oranges; segments of tangerines; half circles of other oranges. I cut the dates almost in half, spread with Tofutti (soy cream cheese); distributed the grapes and sprinkled the entire plate with the pomegranate arils.