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Citrus Salsa

Yield Makes about 3 cups

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

Nutrition 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

How to Make It

  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.

  4. Nutritional analysis per 1/4 cup.