Citrus Salsa
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.
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