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Citrus Salsa





Yields
Makes about 3 cups

 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
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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 47Calories from Fat 43
% Daily Value *
Total Fat 2.2g4%

Saturated Fat 0.3g2%
Cholesterol 0.0mg0%
Sodium 99mg5%
Total Carbohydrate 7.9g3%

Dietary Fiber 1.5g6%
Protein 0.8g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.