Citrus Salsa

Makes about 3 cups


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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


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.

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.

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

Nutritional analysis per 1/4 cup.

Created date

May 2004

Nutritional Information

Calories 47
Caloriesfromfat 43 %
Protein 0.8 g
Fat 2.2 g
Satfat 0.3 g
Carbohydrate 7.9 g
Fiber 1.5 g
Sodium 99 mg
Cholesterol 0.0 mg