YieldsMakes about 3 cups

How to Make It

Step 1
1

Working on a cutting board with a juice well, cut off and discard ends from grapefruit, tangerine, orange, blood orange, lemon, and lime. With a small, sharp knife, cut peels and outer membranes from fruit and discard. Squeeze any juice from membranes into a 1-cup measure and reserve.

Step 2
2

Cut fruit crosswise into 1/2-inch-thick slices, then cut slices into cubes, discarding seeds. Pour juice from well of cutting board into glass measure; reserve for nut-crusted sole.

Step 3
3

Pit, peel, and dice avocado. In a bowl, gently mix citrus cubes, avocado, kumquats, chili, mint, and salt.

Step 4
4

Nutritional analysis per 1/4 cup.

Ingredients

 1 Ruby grapefruit (12 oz.)
 1 Honey tangerine (6 oz.)
 1 Valencia or navel orange (6 oz.)
 1 blood orange (4 oz.)
 1 Meyer lemon (4 oz.)
 1 lime (3 oz.)
 1 avocado (8 oz.)
 6 kumquats (2 oz. total), minced
 1 fresh hot red chili, rinsed, seeded, and minced
 2 tablespoons chopped fresh mint
 1/2 teaspoon salt

Directions

Step 1
1

Working on a cutting board with a juice well, cut off and discard ends from grapefruit, tangerine, orange, blood orange, lemon, and lime. With a small, sharp knife, cut peels and outer membranes from fruit and discard. Squeeze any juice from membranes into a 1-cup measure and reserve.

Step 2
2

Cut fruit crosswise into 1/2-inch-thick slices, then cut slices into cubes, discarding seeds. Pour juice from well of cutting board into glass measure; reserve for nut-crusted sole.

Step 3
3

Pit, peel, and dice avocado. In a bowl, gently mix citrus cubes, avocado, kumquats, chili, mint, and salt.

Step 4
4

Nutritional analysis per 1/4 cup.

Citrus Salsa