Citrus Salsa

Recipe from Sunset

More From Sunset

Nutritional Information

Amount per serving
  • Calories: 47
  • Calories from fat: 43%
  • Protein: 0.8g
  • Fat: 2.2g
  • Saturated fat: 0.3g
  • Carbohydrate: 7.9g
  • Fiber: 1.5g
  • Sodium: 99mg
  • Cholesterol: 0.0mg


  • 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. 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. 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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Citrus Salsa Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy